Skip to main content

Naatu Kozhi Kuzhambu: South Indian Chicken Curry

  • Author:
  • Updated date:

My name is Lakshmi, and I am a homemaker. I love cooking and experimenting with different recipes, especially those from my native India.

Naatu Kozhi Kuzhambu: South Indian Chicken Curry

Naatu Kozhi Kuzhambu: South Indian Chicken Curry

Naatu kozhi is an indigenous chicken breed of India that is bred by the local farmers, and it forms the basis of many authentic village dishes. Compared to broiler chickens, naatu kozhi has less meat and takes a bit more time to cook, but it is healthier (particularly good for congestion and chest colds). Cooking with the bones add extra flavor to the dish, as well.

For this recipe, I have used the naatu kozhi breed of chicken, but you can make this dish with any type of chicken that is available in your area.

Scroll to Continue

Read More From Delishably

Cook Time

Prep timeCook timeReady inYields

15 min

15 min

30 min

4 to 5 servings


For the masala paste:

  • 5 cloves
  • 1 1/2 teaspoons fennel seeds
  • 3 cardamom pods
  • 1 inch cinnamon stick
  • 1 teaspoon cumin
  • 1 teaspoon pepper
  • 3 teaspoons chana dal
  • Kalpasi (black stone flower)
  • 8 cashews
  • 2 tablespoons grated coconut

For the curry:

  • 4 tablespoons sesame oil or any cooking ooil
  • 500 grams chicken
  • 1 large onion, finely chopped
  • 1/2 small tomato, finely chopped
  • Handful of curry leaves
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon chilli powder
  • 2 tablespoons coriander powder
  • 2 teaspoons pepper powder


  1. Heat 1 tablespoon of oil in a pan. Add gram dhal, pepper, cumin, cloves, cardamom, fennel seeds, cinnamon, and stone flower one by one. Fry over medium heat for 3 minutes. Allow it to cool; then add coconut and cashews. Grind to a fine paste.
  2. Meanwhile, in a pressure cooker, add the chicken pieces, salt, and turmeric. Then add water to just cover the chicken pieces (don't add too much water). Cook for 4-5 whistles on medium heat or until the meat is soft and tender. Set aside.
  3. Heat the remaining oil in a pan and add the onions and ginger-garlic paste. Saute until the onions turn glossy, then add the tomatoes and stir-fry for another 3 minutes.
  4. Add the ground mixture, chilli powder, and coriander powder. Stir-fry for 5 minutes.
  5. Add the boiled chicken pieces along with stock water into the curry and bring it to the boil until the oil separates.
  6. Finally, add the pepper powder and allow it to boil for another 5 minutes over medium heat. Turn off the stove and enjoy the curry with some hot rice.

Related Articles