Nattu Kozhi Kozhambu

1. 1
   prep · ~15 min

   Soak the poppy seeds and prep the chicken.

   1.Soak the poppy seeds in a little water for 15 minutes.

   2.Clean the country chicken well and cut it into medium bone-in pieces.

   3.Slice the onion, chop the tomato, peel the shallots, and keep the garlic and ginger ready.
2. 2
   roast · ~6 min

   Roast the masala ingredients.

   1.Heat a small pan over low heat.

   2.Add fennel seeds, coriander seeds, black peppercorns, cumin seeds, and dried red chili.

   3.Add shallots, garlic, ginger, and grated coconut.

   4.Roast gently until the coconut turns light golden and the spices smell fragrant.

   TIPKeep the heat low so the coconut browns evenly and the spices do not turn bitter.
3. 3
   mix · ~4 min

   Grind the roasted masala.

   Cool the roasted mixture slightly, then grind it with the soaked poppy seeds and a little water to a smooth paste.

4. 4
   saute · ~8 min

   Cook the whole spices and onions.

   1.Heat sesame oil in a heavy pot over medium heat.

   2.Add cinnamon, cloves, green cardamom, bay leaf, and curry leaves.

   3.Let them sizzle for a few seconds, then add the sliced onion.

   4.Cook until the onion softens and turns light golden.
5. 5
   saute · ~7 min

   Add tomato and spice powders.

   Add the chopped tomato, turmeric powder, red chili powder, and salt. Cook until the tomato turns soft and the oil begins to separate.

6. 6
   saute · ~5 min

   Coat the chicken in the masala.

   Add the country chicken pieces and mix well so they are fully coated with the onion-tomato base. Cook for 5 minutes, stirring often.

7. 7
   simmer · ~5 min

   Add the ground paste and cook the gravy.

   Stir in the ground masala paste and cook for 4 to 5 minutes until it thickens slightly and smells rich.

8. 8
   boil · ~7 min

   Add water and bring the curry to a boil.

   Pour in the water, mix well, and bring the curry to a steady boil over medium heat.

9. 9
   simmer · ~25 min

   Simmer until the chicken is tender.

   Lower the heat, cover, and cook until the country chicken turns tender and the gravy is flavorful. Stir once or twice while it cooks.

   TIPCountry chicken takes longer than broiler chicken, so simmer patiently until the meat is properly tender.
10. 10
    garnish

    Finish with coriander leaves.

    Sprinkle chopped coriander leaves over the curry and give it a gentle mix.

11. 11
    serve

    Serve hot.

    Serve Nattu Kozhi Kozhambu hot with rice, idli, dosa, or kal dosa.

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