Loading...
A rustic and aromatic South Indian curry featuring tender country chicken cooked in a freshly ground spice paste. This flavorful kuzhambu is a Sunday lunch staple, perfect with hot rice or idlis.
For 4 servings
Prepare the Masala Paste
Cook the Chicken
A rustic and aromatic South Indian curry featuring tender country chicken cooked in a freshly ground spice paste. This flavorful kuzhambu is a Sunday lunch staple, perfect with hot rice or idlis.
This south_indian recipe takes 70 minutes to prepare and yields 4 servings. At 580.98 calories per serving with 43.96g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Finish the Kuzhambu
Use broiler chicken, but reduce the pressure cooking time to 2-3 whistles. You can also make this with mutton, increasing the pressure cooking time to 8-10 whistles.
Incorporate vegetables like drumsticks or potatoes. Add them along with the tomatoes and sauté before adding the chicken.
Adjust the number of dried red chilies and the amount of black peppercorns and red chili powder to suit your heat preference.
For a richer, creamier texture, add a splash of coconut milk at the end of the cooking process and simmer for 2-3 minutes without boiling.
Country chicken is an excellent source of lean protein, which is essential for muscle building, tissue repair, and maintaining a healthy metabolism.
The curry is loaded with spices like turmeric (containing curcumin), ginger, and black pepper, all of which are known for their potent anti-inflammatory and antioxidant effects.
Spices such as cloves, cinnamon, and cumin, along with ginger and garlic, have antimicrobial and immune-boosting properties that can help strengthen the body's defenses.
Chicken is a good source of phosphorus and calcium, which are vital for maintaining strong and healthy bones.
One serving of Nattukozhi Kuzhambu contains approximately 510-530 calories, primarily from the chicken, coconut, and oil. The exact count can vary based on the size of chicken pieces and fat content.
Yes, it can be part of a healthy diet. Country chicken is leaner and higher in protein than broiler chicken. The dish is rich in spices like turmeric, pepper, and ginger, which have anti-inflammatory properties. However, it is moderately high in calories and fat due to the use of coconut and oil, so portion control is recommended.
Absolutely. If using broiler chicken, reduce the pressure cooking time significantly to just 2-3 whistles (about 8-10 minutes), as it cooks much faster and can become overcooked and stringy.
Nattukozhi Kuzhambu pairs wonderfully with steamed rice, idli, dosa, appam, or idiyappam. It also goes well with parottas or chapatis.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it taste even better the next day. Reheat thoroughly before serving.
If the gravy is too watery, you can simmer it uncovered for a longer period to allow the excess water to evaporate. Alternatively, you can mix a teaspoon of rice flour with a little cold water to form a slurry and stir it into the simmering curry.
This recipe goes great with these complete meals
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A fiery and tangy Mangalorean crab curry made with a freshly ground coconut and roasted spice masala. This coastal Karnataka specialty bursts with flavor and is best enjoyed with steamed rice or neer dosa.
A classic Mangalorean curry featuring earthy mushrooms in a rich, tangy gravy made from roasted spices and fresh coconut. This flavorful dish, known as 'Anabe Gashi', pairs perfectly with steamed rice or neer dosa for a comforting South Indian meal.
A traditional Konkani curry made with tender raw jackfruit simmered in a fragrant, tangy coconut masala. This authentic dish from the Mangalorean coast offers a unique blend of sweet, sour, and spicy flavors, perfect with steamed rice.
