Here’s a traditional South Indian style Naatu Kozhi Thanni Kuzhambu (Country Chicken Soup Curry) recipe 🍲🐓 – simple, healthy, and especially loved for its immunity-boosting qualities.
🌿 Ingredients
For Cooking Chicken:
- Naatu kozhi (country chicken) – 500 g (cleaned & cut)
- Small onions – 10 (sliced)
- Tomato – 1 (chopped)
- Ginger garlic paste – 1 tbsp
- Turmeric powder – ½ tsp
- Salt – as needed
- Water – 3 cups
For Masala Paste:
- Black pepper – 2 tsp
- Jeera (cumin) – 1 tsp
- Fennel seeds – 1 tsp
- Dry red chili – 3–4
- Coriander seeds – 1 tbsp
- Curry leaves – few
- Grated coconut – 2 tbsp (optional for thickness)
For Tempering:
- Gingelly oil (or coconut oil) – 2 tbsp
- Mustard seeds – ½ tsp
- Curry leaves – few
- Small onions – 5 (sliced)
🥘 Method
- Cook the Chicken:
- In a cooker, add chicken, turmeric, salt, onion, tomato, ginger-garlic paste, and 3 cups water.
- Cook for 3–4 whistles until the chicken is soft.
- Prepare Masala Paste:
- Dry roast pepper, jeera, fennel, red chili, coriander seeds, and curry leaves.
- Grind to a fine paste with little water (add coconut if using).
- Make the Kuzhambu:
- In a kadai, heat gingelly oil.
- Temper with mustard seeds, curry leaves, and onions.
- Add the masala paste, sauté till raw smell goes.
- Pour in the cooked chicken with broth.
- Simmer 10–15 minutes till flavors blend.
- Finish:
- Adjust salt, pepper as needed.
- Garnish with fresh curry leaves.
🍚 Serving Suggestion
- Best served hot with steamed rice 🍚.
- Also goes well with idli, dosa, or ragi mudde.
- For kids or people with cold/fever, serve just the soup (thanni) part—it’s very soothing.
