Country Chicken Fry & Gravy | Nattu Kozhi Varuval & Kuzhambu

Step 1: Prepare Homemade Masala Paste

Heat 1 ladle of groundnut oil in a pan. Add 2 handfuls of shallots, a handful of curry leaves, and chopped ginger (approx. 1 inch piece). Sauté on medium flame until the shallots are well-cooked and turn jam-like, about 5-7 minutes. Turn off the heat. Add 5 Tbsp of homemade Kuzhambu Thool (masala powder) to the sautéed shallots. Mix well until the powder coats the shallots. Let the mixture cool down completely. Transfer the cooled mixture to a mixer grinder. Add a little water and grind into a fine, smooth paste.

Step 2: Initial Chicken Preparation

Take 1 kg of cleaned country chicken pieces in a large pot. Add salt to taste and 1 tsp turmeric powder to the chicken. Mix thoroughly by hand. Place the pot on medium heat and cook the chicken without adding water or oil until it releases its own water and the water evaporates, about 10-15 minutes.

Step 3: Combine Chicken with Masala Paste

Add the prepared homemade masala paste to the cooked chicken. Mix everything together until the chicken pieces are well coated with the paste.

Step 4: Separate for Fry and Gravy

Take out approximately half of the chicken mixture (with masala) into a separate bowl. This portion will be used for the Country Chicken Fry.

Step 5: Prepare Country Chicken Gravy

To the remaining chicken mixture in the pot, add enough water to achieve a thin gravy consistency (approximately 3-4 cups). Add salt to taste, if needed. Cover the pot and cook on medium heat until the chicken is tender and the gravy has thickened slightly, about 15-20 minutes.

Step 6: Prepare Tempering

Heat 1 ladle of groundnut oil in a separate pan. Add 1 tsp mustard seeds and let them splutter. Add 1/2 cup of sliced shallots, 5-6 dry red chillies, 3-4 slit green chillies, and a handful of curry leaves. Sauté until the shallots are translucent and slightly softened (about 50-60% cooked), about 3-5 minutes. Add 2 tsp of ginger-garlic paste and sauté until the raw smell disappears, about 1-2 minutes.

Step 7: Add Tempering to Gravy

Take a portion of the prepared tempering (about half) and add it to the simmering country chicken gravy. Stir well and let it simmer for another 2-3 minutes to combine the flavors.

Step 8: Prepare Country Chicken Fry

Add the reserved chicken mixture for the fry to the pan containing the remaining tempering. Sauté on medium heat, stirring continuously, until the chicken is well coated with the masala, slightly dry, and cooked through, about 7-10 minutes. Garnish both the gravy and fry with fresh coriander leaves.

Step 9: Serve Both Dishes

Serve the hot Country Chicken Gravy and Country Chicken Fry with steamed rice. The chicken in both dishes should be tender but firm enough to separate from the bone easily.

• For the gravy, aim for a thin consistency rather than a thick gravy or dry curry to fully enjoy the authentic flavor.

• When cooking the chicken initially, ensure it releases its own water and cooks in it before adding the masala.

• The chicken should be tender but still have a bite, allowing the meat to separate easily from the bone without being mushy.