This is an authentic chicken recipe with country chicken/nadan kozhi. It is a famous dish in many restaurants in Kerala now a days. I got this recipe from one of the leading restaurant in Trivandrum, Kerala. The preparation is really very simple and the ingredients used are also easily available in all Indian kitchen pantry. The dish makes a delicious combo with rice, chapati, bread or porota. This was our saturday lunch and it was a big hit in my family. This curry is prepared with coconut oil and it gives a wonderful flavor to this dish. A thick gravy prepared with country chicken, so lets see the detailed recipe with step by step cleaning process and cooking process of country chicken.
The highlight of this recipe is country chicken blend with fresh spices, coconut milk and crushed black pepper corns. And nadan kozhi/ country chicken is very healthy compared to regular broiler chicken as it has lots of health benefits. This dish is an all time favorite for most of the get together at my home. If you want a tasty, yummilicious homemade chicken curry, then here is a heavenly treat for your taste buds.
Tips- Country chicken takes long time to cook than regular broiler chicken. So If you want you can use a cooker too for fast cooking. But I always love to cook country chicken in slow cooking method along with spices, that always enhance the taste of the dish. You can make the same with broiler chicken also, in case you don’t have country chicken. After cleaning feathers from the chicken, always rub it with turmeric powder, salt and lemon juice. Keep it for 5 minutes, then rub it out well and wash out in running water. This help to avoid the stinky smell from chicken. I have used more shallots and less onion for sauteing, you can choose your comfort. Adding coconut milk makes the curry more tasty and delicious, so do not skip it. Cooking chicken in thin coconut milk is must for this recipe.
How to Make Nadan Kozhi Kurumulaku Curry- Kerala Style Country Chicken with Black Pepper
First, catch yourself a chicken !
Next, put your chicken in your killing cone head first. Then cut the artery just below the jaw line. And let your bird bleed out until. Then I put the bird in hot water two to three times, this helps to faster hair removal. Then quick dunk in cold water to prevent the skin from tearing when plucked. Then we have plucked the hair of bird by hand. Then use a table knife to pluck the last few feathers too.
Then rub the bird with turmeric powder, salt and lemon juice. Rub it very well and keep it rest for 5 minutes. Then wash it out well in running water.
Now carefully slit the body cavity and remove the vent. Remove all the innards and intestine. Wash out well and cut into curry pieces. Again wash in running water and now chicken is all clean and ready to use.
Heat a deep bottom sauce pan and pour coconut oil. Then add in whole spices like cardamom, cloves, cinnamon stick and star anise.
Add shallots, ginger, garlic and green chilies. Fry till the raw smell goes off and shallots turn slightly pink in color.
Then add in onions and fry till lightly golden.
Add the chicken pieces and fry for 2 to 3 minutes on a medium flame.
Then add turmeric powder, salt and pour thin coconut milk. Combine well and allow it to boil for 10 minutes.
Add tomatoes and vinegar, cook covered on a medium to low flame till the chicken is cooked completely. It may take around 35-45 minutes. In this stage you can transfer this to a pressure cooker and cook for 3-4 whistle, for fast cooking. Actually I love slow cooking, that enhance the taste of the curry.
Add crushed pepper powder, coriander powder and fennel powder. Combine well and simmer for 5 minutes.
Add thick coconut milk and check salt and adjust as needed. After adding thick coconut milk do not boil the curry. Off the flame and serve hot along with rice or chapati.
Enjoy!! Happy cooking and stay healthy.