Naatu Kozhi Kulambu (Country Chicken Curry) and Chukka (Dry Fry)

Step 1: Clean the Country Chicken

Thoroughly wash the country chicken pieces (approximately 1.25 kg) multiple times with water. Then, add 1 teaspoon of turmeric powder and wash again to remove any strong odor. Set aside.

Step 2: Prepare the Grinding Paste

Heat 1 ladleful (approx. 2-3 tbsp) of sesame oil in a thick-bottomed pan. Add 2 tablespoons of black pepper and 2 tablespoons of cumin seeds. Let them splutter. Then add 2 ladlefuls (approx. 4-6 tbsp) of coriander seeds, 5-6 dried red chilies, 1 tablespoon of poppy seeds (kasakasa), and 5-6 cashew nuts. Sauté for a minute. Add 1.5 roughly chopped large onions and 1 roughly chopped large tomato. Add salt to taste and sauté until the onions are translucent and the tomatoes are slightly mushy. Allow the mixture to cool, then grind it into a smooth paste with a little water.

Step 3: Prepare the Pressure Cooker Base

Heat 3 ladlefuls (approx. 6-9 tbsp) of sesame oil in a pressure cooker. Add a small piece of cinnamon stick, 2-3 cloves, and 2-3 cardamom pods. Let them splutter. Add 1 finely chopped large onion and 2 slit green chilies. Sauté until the onion turns golden brown. Add 1/2 teaspoon of turmeric powder and 2 tablespoons of ginger-garlic paste. Sauté until the raw smell of ginger-garlic paste disappears. Add 2 finely chopped large tomatoes and sauté until they become soft and mushy.

Step 4: Add Chicken and Spices to Pressure Cooker

Add the cleaned country chicken pieces to the sautéed onion-tomato mixture in the pressure cooker. Mix well. Add 4 tablespoons of coriander powder, 2 tablespoons of chili powder, and 1.5 tablespoons of cumin powder. Mix thoroughly until all chicken pieces are coated with the spices. Cover the cooker with a lid (without the whistle) and let it rest for 10 minutes to allow the flavors to meld and chicken to release some water.

Step 5: Add Ground Paste and Pressure Cook

After 10 minutes, add the prepared ground spice paste to the chicken in the pressure cooker. Rinse the mixer jar with a little water and add that water to the cooker. Mix everything well. Check for salt and adjust if necessary. Close the pressure cooker with the lid and whistle. Cook for 4 whistles on medium-high heat. Allow the pressure to release naturally.

Step 6: Finish the Kulambu (Curry)

Once the pressure is released, open the cooker. The kulambu should be well-cooked and flavorful. Add a generous amount of fresh curry leaves and coriander leaves. Sprinkle black pepper powder as needed for extra spice and flavor. Mix gently. The country chicken kulambu is now ready.

Step 7: Prepare the Chicken Chukka (Dry Fry)

Heat 1.5 ladlefuls (approx. 3-4.5 tbsp) of sesame oil in a separate pan. Add 1 teaspoon of cumin seeds and let them splutter. Add 1 finely chopped onion and sauté until golden brown. Add 1/4 teaspoon of turmeric powder and a pinch of salt (if needed for the onion). Add 1 finely chopped large tomato and sauté until it becomes soft and mushy. Take some cooked chicken pieces from the kulambu and add them to this pan. Add about 1 small ladleful (approx. 2 tbsp) of the kulambu gravy to the pan. Mix well and cook on high flame, stirring continuously, until the gravy reduces and the chicken pieces are well coated and slightly dry.

Step 8: Final Touches for Chukka

Once the chicken chukka reaches your desired consistency (semi-gravy or dry), add 2 tablespoons of black pepper powder, a generous amount of fresh curry leaves, and coriander leaves. Mix thoroughly and sauté for another minute until fragrant. The country chicken chukka is now ready to serve.

• Wash country chicken thoroughly, including with turmeric powder, to remove any strong odor.

• Using sesame oil for cooking country chicken helps balance its 'heat' properties.

• Adding a small piece of jaggery (vellam) to the kulambu can enhance the flavor.

• Increasing pepper powder is beneficial for health, especially during cold weather.

• Individuals with a 'cold body' type can consume country chicken more frequently, while those with a 'hot body' type should consume it in moderation.

• The recipe provides two dishes from one preparation: a gravy (kulambu) and a dry fry (chukka).

• The chukka can be made as a semi-gravy (thokku) or a completely dry fry according to preference.