NattuKozhi Varutha Kulambu (Country Chicken Curry)

Country Chicken – 1 Kg

Chilli powder – 1 tsp

Coriander powder – 1 tsp

Turmeric Powder – ¾ tsp

Salt to taste

For making Varutha coconut masala

Coconut (Big) – 2nr

Ginger – 30gms

Garlic – 15 cloves

Whole black Pepper corns – 1 tbsp

Cumin seeds – ½ tsp

Saunf – 1 tsp

Coriander seeds – 3tbsp

Dry Redchilli – 5nrs

Poppy seeds – 1 tbsp

For Tempering

Gingelly oil – 100ml

Curry leaf – a few

Shallots, chopped -100gms

Method of preparation:

1. Put country chicken in a heavy bottomed vessel, add chilli powder, coriander powder, turmeric powder and salt into it. Add enough amount of water to cook the country chicken. Add half of the quantity of gingelly oil while cooking the country chicken.
2. Heat gingelly oil in a pan, add whole black pepper corns, saunf, cumin seeds, dry redchilli, coriander seeds and poppy seeds. Once the spices starts splutter, add shallots, coconut, ginger and garlic now. Fry till it turns golden colour.
3. Finely paste this varutha coconut and spice mixture.
4. Once the country chicken is half done, add the varutha coconut paste into the boiling country chicken and mix it well. Make the chicken to cook well in simmering fire now.
5. Once the country chicken is cooked and the oil starts floats over the kulambu, add the tadka over it (Fry the small onions nicely till golden colour). Mix and stir well. Serve it with Idli, dosa and steamed rice.