Nagercoil Nattu Kozhi Curry
A slow-cooked country chicken curry from Nagercoil, made with tough free-range bird and a heavily roasted coconut-spice masala that needs long simmering to tenderise.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 5
- Difficulty
- Hard
- Calories
- 390 kcal
Equipment
- •Clay pot
- •Stone grinder
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 25 g
- carbs
- 10 g
- fibre
- 3 g
- protein
- 33 g
- calories
- 390 kcal
Instructions
- 1
Toast grated coconut in a dry pan until deep golden brown. Toast dried chillies, coriander seeds and fennel seeds separately until fragrant.
- 2
Blend the toasted coconut and spices with a little water into a thick paste.
- 3
Heat coconut oil in a clay pot. Fry sliced onions until deep golden.
- 4
Add ginger-garlic paste and fry until the raw smell disappears.
- 5
Add chopped tomatoes and turmeric. Cook until the tomatoes break down into a thick sauce.
- 6
Add the country chicken pieces and salt. Fry briskly on high heat for 8-10 minutes.
- 7
Stir in the toasted coconut-spice paste. Add enough water to just cover the chicken.
- 8
Cover and simmer on low heat for 45-50 minutes, stirring occasionally. Cook until the chicken is tender and the gravy thickens.
- 9
Scatter curry leaves over the top. Let the curry rest before serving.
Chef's tips
Country chicken needs a longer, slower simmer than broiler chicken to become tender; do not rush this dish. Roasting the coconut to a dark brown, almost verging on burnt, is key to the depth of flavour.
Ingredient substitutions
- country chicken → regular chicken with reduced cooking time
Storage
Refrigerate for up to 2 days.
Reheating
Reheat thoroughly on the stovetop over low heat, adding a splash of water.
Common mistakes to avoid
- •Using regular broiler chicken cooking times, leaving country chicken tough
- •Under-roasting the coconut masala
Serving suggestions
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