Friday, March 31, 2017

Kothu Kozhi / Nattu Kozhi Kothu Kari / Minced Chicken Fry


Kothu Kozhi with country chicken is very easy and simple to prepare as a sidedish for any lunch verieties.. I wanted to try country chicken kheema for a long long time but lastly one sunday I had this for my ghee rice and my family totally enjoyed it, especially my kids..



Because my sone didn't like to have country chicken, he always love to have boiler chicken.. My hubby told to stop the broiler chicken and take them in once a month.. So my ask me to prepare some thing different dishes with country chicken.. So I plan to make this dish and my son love and like to finished the whole plate.. ☺☺☺



So I hope that you must try this recipe and let me know it's comes out from you...



Preparation Time : 10 mins
Cooking Time : 40 mins
Serve -3 to 4
Recipe Category - Sidedish
Recipe Cuisine - South Indian

INGREDIENTS :

TO COOK THE CHICKEN :

Country chicken - 1/2 kg (boneless)
Shallots / Small onion - 1/2 cup (coarse puree)
Pepper powder - 1 tspn
Turmeric powder - 1/2 tspn
Coriander powder - 1 tspn
Curry leaves - few 
Salt - as needed
Water - 1/2 cup
Coconut oil -1 tbspn

TO TEMPER :

Coconut oil - 1 tbspn
Fennel seeds - 1 tspn
Onion - 1 (finely chopped)
Dry red chilli - 1 (broken)
Chilli powder - 1 tspn
Turmeric powder - a pinch
Pepper powder - 1 tspn
Garam masala powder - 1/2 tspn
Coriander leaves - few (finely chopped)
Curry leaves - few

METHOD :

  • Take the country chicken (nattu kozhi) and remove the bone, cut it into small pieces..
  • Now grind the shallots into a coarse paste and keep aside..
  • In a pressure cooker add in coconut oil, add in chicken pieces and add in all the ingredients given inside the list " TO COOK THE CHICKEN"..
  • Add in shallots puree and water, cook it for 5 whistle..
  • When it's done, open it and mash the chicken pieces with ladle and keep aside..
  • Now take a thick bottom kadai and in coconut oil.
  • When the oil heated add in fennel seeds and allow to sizzle..
  • Then add finely chopped onion and toss well..
  • Add in ginger garlic paste and toss till it became transparent..
  • Add in broken dry chilli and mix it well.
  • Then add in handful of chopped fresh coriander leaves and mix well.
  • Now add in cooked chicken pieces and keep stir along with the onion.
  • Add in spices powders and toss well for 3 mins..
  • Till the raw smell leaves and the spices coated well on the chicken pieces..
  • Finally add in curry leaves and off the stove..
  • Now transfer them to a serving bowl and serve hot with parotta or rasam rice..
  • Enjoy...


PICTORIAL :


Take country chicken and wash it well
Take shallots in a blender
Make it a coarse paste
Heat a pan with coconut oil
Add in chicken pieces
Little bit of curry leaves
Add in spices powders
Mix well and cook for 2 mins
After 2 mins 
Add in onion puree
Mix it well along with the chicken
Add in salt
Toss well, so that the chicken release it's water
At that time add in water
Cover the lid and whistle it for 5 to 8
Now they are done
Mash it with the ladle 
When they are done, keep aside
Take all your ingredients
Heat a pan with coconut oil
Add in fennel seeds
Allow to sizzle
Add in chopped onion
Toss well till transparent
Add in ginger garlic paste
Toss well till the raw smell leaves
Add in a broken dry chilli
Mix it well
Add a handful of coriander leaves
Mix it well 
Now add the chicken pieces 
Mix it evenly
Add in all spices powder
Mix it well
Stir well for 2 to 3 mins
Add some curry leaves
Mix it well
Transfer them to a plate
Serve hot

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