Spicy Country Chicken Curry Recipe | Nattu Kozhi Kuzhambu

Have you ever tried country chicken curry? If not, this is the time to make this delicious dish and experience the taste. Spicy country chicken curry or Nattu Kozhi Kuzhambu (in Tamil) is one of the famous dishes in Sri Lanka.

Despite the fact that country chicken is healthy compared to an ordinary chicken, it is a little hard to bite. Thus, some people avoid country chicken.

Basically, people make country chicken curry a little spicier and eat with rice. If you have no problem with spiciness, don’t miss this awesome curry. Once you eat country chicken curry you may stop eating an ordinary chicken, because country chicken is not only healthy meat but also a delicious one.

Alright, without talking much let’s see how to make a delicious spicy country chicken curry recipe in Sri Lankan style.
You May Like: Ordinary Chicken Curry – Chicken Stew – Whole Chicken Fry – Chicken Spring Roll

My Favorite Combos

1. This Recipe + Rice + Eggplant Curry + Rasam
2. This Recipe + Rice + Dhal Curry + Carrot & Pennywort Salad + Rasam
3. This Recipe + Pittu/String Hoppers + Dhal Curry

Spicy Country Chicken Curry Recipe

Ingredients

• Country chicken – 1kg (After peeling off the skin)
• Onion – 100g
• Garlic paste – 1 tablespoon
• Ginger paste –  1 teaspoon
• Turmeric powder – ¾ teaspoon
• Coriander seeds – 1 ½ tablespoon
• Fennel seeds – 1 tablespoon
• Cumin seeds – ½ teaspoon
• Black pepper – 1 tablespoon
• Dried red chili – 20 to 25 (About 30g)
• Cardamom – 6 to 8
• Crushed cinnamon – ¾ tablespoon
• Thin coconut milk – 400ml
• Salt – As you need
• Curry leaves – Few
• Cooking oil – As you need

Instructions

1. Cut the onions by half. Get ready with curry leaves, salt, turmeric powder, garlic paste, and ginger paste.

2. Take the whole country chicken and cut it into small or medium sized pieces. Rinse it well at least 2 or 3 times. Now add garlic paste, ginger paste, turmeric powder, and salt. Mix everything well and leave it to marinate for at least 30 minutes.

3. Place the frying pan over the stove. Add curry leaves, coriander seeds, fennel seeds, cumin seeds, black pepper, dried red chilies, cardamom, and cinnamon. Switch on the flame and turn it to low. Stir constantly and dry roast everything for 2 or 3 minutes.

4. Grind all the dry roasted spices together until you get a powder as shown in the picture below. Also, extract thin coconut milk from grated coconut.

5. Heat the oil in a cooking pan and add onions and curry leaves. Sauté those until the onions get softened and translucent.

6. Now add the marinated chicken pieces. Mix everything well and cook covered under the high flame for 5 to 7 minutes.

7. Open the lid and mix everything well. Again cook covered under the high flame until all the water disappears. For me, it takes about 8 minutes.

8. Take off the lid, stir occasionally, and cook uncovered under medium flame until the chicken pieces turn lightly browned. It may take about 7 minutes.

9. Now add the ground spice powder and coconut milk. Mix everything well.

10. Cook covered under very low flame for 8 to 10 minutes. In a halfway through open the lid and give a good stir/mix.

11. Finally, take off the lid, taste the gravy, and adjust salt if needed.

12. Serve and enjoy this Sri Lankan style simple and spicy country chicken curry recipe for rice.

Notes

1. If you cut the country chicken into large pieces it will take a long time to cook

2. Try to use small onions, if it is hard to find use the large ones.

3. I instantly made garlic and ginger pastes. If it is hard for you, use the bottled garlic and ginger pastes.

4. I instantly made coconut milk from grated coconut. If it is hard to find grated coconut you can use coconut milk powder or bottled coconut milk.

5. If you don’t like more spiciness, initially add 80% of the ground spice powder and add the rest as you want.

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