Chettinadu Country Chicken Curry

Chettinadu Country Chicken Curry (Naatu Koli Kulambu)

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
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Chettinadu Country Chicken Curry (Naatu Koli Kulambu):

Oh, reading so many articles on the health issues caused by broiler chicken, we started moving back in time, like how our grannies used to eat, back to country chicken. It was not hard to find, though not available in hyper stores, it was found in the local chicken shops.

This Chettinadu Country Chicken Curry recipe was from Chef Damu’s video which I referred as I was not sure if normal recipe would suit the country chicken.. This turned out to be a spicy interesting curry that all of us at home enjoyed!

Chettinadu Country Chicken Curry

While preparing such authentic curries in the earlier days, they would grind it using a hand grinder which will not make the ingredients hot while grinding. So the taste would be too good. These days we use mixer grinders and they would heat up the ingredients while grinding and the taste differs a little. For this recipe, I did not grind them smoothly, but just coarsely to have a different texture and it suited well. It comes out as Semi-Gravy consistent, suits well with Roti, Rice, Idly or Dosa.


Recipe Rating

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  • Country Chicken - 1/2 kg
  • Coriander seeds - 6 tsp
  • Red chilli - 3
  • Cinnamon - 4 pieces each 1 inches
  • Cloves - 4
  • Cardamom - 3
  • Curry Leaves - 8 strands
  • Pepper - 2 tsp
  • Fennel - 3 tsp
  • Cumin - 1 tsp
  • Coconut - 10 pieces
  • Onion - 2 medium sized
  • Ginger Garlic Paste - 1 tsp
  • Green Chilli - 4
  • Tomato - 2 medium sized
  • Turmeric powder - 1 tsp
  • Salt
  • Oil
  • Coriander leaves for garnishing
Naatu Koli Kulambu_m1


  • 1. Clean the chicken in hot water with little turmeric and salt. As country chicken takes time to boil, I boiled it in pressure cooker by adding water, 2 tsp coriander powder, 1 tsp jeera by leaving it for 1 whistle.
  • 2. Chop onions into thin slices and tomatoes, green chillies into small pieces.
  • 3. Heat a tawa in medium flame. Add coriander, red chillies, cinnamons, cloves, cardamoms, pepper, fennel (2 tsp), cumin and curry leaves. Fry for about 3 minutes till the coriander turns dark. Take care that the ingredients do not get burnt black.
  • 4. Grind these with coconut into a fine paste and keep it aside.
  • 5. Take about 4 tsp of oil in a pan and heat it. Add remaining fennel and curry leaves into it and fry for few seconds.
  • 6. Add chopped onion into it and fry till it turns golden brown.
  • 7. Add ginger garlic paste into it and fry for few seconds.
  • 8. Add green chillies and tomatoes into it and fry till the tomatoes are cooked.
  • 9. Add boiled chicken into it and fry for a minute or so. (The water retained in the cooker can be served as soup by adding salt and pepper to it)
  • 10. Add water into it for the chicken to boil further along with turmeric and salt.
  • 11. When the chicken is boiled add the grinded masala into it and mix thoroughly. If the consistency is thick, add little water for the gravy to boil and the raw smell of the masala turn into a nice aroma.
  • 12. When the consistency turns thick, garnish with coriander leaves.
  • 13. Serve hot with rice, roti, idly or dosa. This gravy will suit for all of these.

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Chettinadu Country Chicken Curry
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