Nanjil Naattukkozhi Vellaanam

Hi foodies..Now I m here with an yet another wonderful fingerlicking recipe from our native..It's Country chicken white curry(நாட்டுக்கோழி வெள்ளாணம்)..It is my alltym favourite recipe which tastes greatt with so many tiffins, especially Rice Flour Roti..The speciality of the recipe is, it is very less spicy, completely tangiless, and best recipe for people of all ages..Usually it is made with country chicken only, and no broiler chicken is used..

See some of the tiffins suitable for the curry, 

Ottaadai

Paalaada 

RECIPE:

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Preparation Time: 15 mins

Cooking Time: 1 hour

Serves: 6 persons

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INGREDIENTS: [1 cup = 250 ml]

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Country chicken - 3/4 kg (approx.)

Onion - 1big

Green chilli - 1.5(big size)

Ginger garlic(crushed or paste) - 2 tsp

Cloves - 5

Cardamom(crushed) - 5

Curry leaves - 1 sprig

Coconut oil - 1.5 tbsp

Salt - as req.

Water - as req.

To Grind:

Grated coconut - 2 handful

Shallots - 6

Turmeric powder - 1/4 tsp

Red Chilli powder - 1/2 tsp

Saunf - 1/2 tsp

Watch How to Make the Recipe:

METHOD:

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1. In a kadai, add the chicken, ginger garlic , salt, and water till immersed. Close the lid and cook in high flame for 10 mins. Stir well, and cook in simmer for 45 mins or until the chicken is well-cooked.

2. Transfer the cooked chicken mix to a vessel. Now, in the same kadai, pour oil, add the curry leaves, cloves, cardamom, onion, and saute well until the onion becomes golden brown in color. 

3. Meanwhile, grind the 'To Grind' ingredients with little water to a medium smooth paste. Keep this aside.

4. Add the chicken mix to the kadai, 1/2 cup of water and cook for 5-10 mins in medium flame.

5. Now, add the ground Masala, little more water, adjust salt, and stir well. Cook in medium flame for 5 more mins, and that's it!! 

Your super delicious Country Chicken White Curry is ready to be served!! Njjoyy!!

NOTE:

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1. You can also use shallots instead of onion, or a combination of both. Shallots give a greater taste.

2. You can also skip red chilli powder, and add 1/2 more green chilli instead.

3. You can also pressure cook the chicken, and continue with the steps 2-5. But, open cooking always give greater taste.

4. The cooking time of chicken varies depending on the age of chicken. I used a little older chicken, and hence it took 45 mins to get cooked in kadai.

5. Some people usually use finely chopped chicken pieces for this curry. You can do that way too.