Naatu kozhi koottu recipe

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Prep Time:0 minutes | Cooking Time:1 hour
1 stars - based on 1 votes

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INGREDIENTS:

  1. Boneless Naatu kozhi (cornish chicken) - 1/2 kilogram
  2. Chopped Shallot (sambar onion) or onion - 300 grams
  3. Chopped Tomato - 150 grams
  4. Ginger garlic paste - 1/2 teaspoon (tsp.)
  5. Shredded coconut - 1/2 cup
  6. Coriander powder - 1 tablespoon (tbsp.)
  7. Naatu kozhi masala powderor chicken masala powder - 2 tablespoon (tbsp.)
  8. Turmeric powder - 1/2 teaspoon (tsp.)
  9. Pori  (puffed rice) powder - 3/4 tablespoon (tsp.)
  10. Salt - as needed
  11. -- For Tempering --
    1. Mustard seed - 1 teaspoon (tsp.)
    2. Small Shallot (sambar onion) - a handful
    3. Curry leaf - 3 sprig
    4. Oil - as needed

PREPARATION:

  1. Grind coconut to 1 or spin in blender (mixer)
  2. Cut the chicken pieces into betel nut (Paakku ) size.
  3. Heat oil in a pan, add onion and sauté. Once the onion is half sautéed; add ginger garlic paste, tomato an sauté until the tomato becomes mushy.
  4. Now add naatu kozhi, coriander powder, turmeric powder and mix well until the kozhi is well coated.
  5. Now add 1/4 cup of water, salt. Simmer and cover with lid. Once the chicken is cooked 3/4th, add the naatu kozhi masala powder, coconut and mix well until the chicken is well coated.
  6. Now sprinkle the pori powder and mix well until the chicken is well coated. Cook the chicken until it becomes dry or oil separates.
  7. In the mean time heat oil in a pan, add mustard seed, curry leaves; once the mustard seeds stop splattering add the shallots (sambar onion) and sauté until the onion turns translucent. Add this to chicken. Mix well and then serve.

NOTES:

  1. Pori (puffed rice) powder not available you roast the rice and powder it.
  2. Goes well with rasam rice



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