Naatu kozhi kuzhambu

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Written by kaviarun

48 Comments

  1. thiya

    Hello Kaviarun,

    I tried this receipe.
    Tasted very good.
    Usually seen the picture of the gravy in movies.
    But today i tried and it was really very nice.

    Million thanks for your wonderfull receipe.

    thanks,
    Thiya

  2. blossom83

    Thanks for this recipe Kavi…. tastes really delicious…. make this with regular chicken as i do not get cornish hen… please keep posting some more kuzhambu recipes like this… thanks once again

  3. Visitor

    Hi! Kavi – Tried d recipe with paratha & normal chicken. It was simply superb.My husband said dat it tasted like having it in a hotel, d original paratha, salna taste & has recommended me to start a paratha kadai :-)
    Hereafter i am going to use this as a guest dish. Whenever someone drops in for lunch or dinner will definitely include this dish. Hmmmm…Lip-Smacking One. Thanx for such a great post.

  4. Ramya Ashok

    Kavi, i could nt find naattu kozhi here. i tried strday wth normal chicken.it was superb…we had wth dosai.and 2day gonna hav for plain rice..namma oor kozhambu..nallaa dhivyamaa saaptoam…thanx kavi

  5. Manoo

    Hiiiii Akkz,
    Kalakeetenga ponga…..Many have been requesting for thisyou know. Btw, oru doubt. Nattu Kozhi is the Uur Kozhi ryt. At home amma takes hours to cook Uur Kozhi as its very hard. And broiler chicken was softest i remember. Also uur kozhi does not have tat much flesh. Mom used to buy 4 – 5 kg uur kozhi which is almost two chicken. Broiler means she gets 2kg.. Although its hard to separate flesh from Uur Kozhi she does coz we dont like bones. Is it the same in India or uur kozhi is softer there too as america…. romba confusion….

    1. kaviarun

      Hi  Manoo, In India broiler and naatu kozhi chicken, both are fresh one (Uyir kozhi ryt?). In chicken shops we can get cleaned and cut chicken. So cooking naatu  kozhi is not hard. My MIL  buy naatu kozhi for kuzhamu and for gravies and fry she buy broiler chicken. I don't know how much she bought for us. Naatu kozhi is a bit expensive in Tamilnadu. Broiler chicken konjam chakkaiya irukkum. But  naatu kozhi is softer than broiler even bones also tastes good. I feel the same thing in US. Thanks. kavi.

  6. rashmisasi

    yeah..thanks i never we knew tht we get this chicken..can u let us all know how to clean this whole chicken..i am scared to buy this since i don know to cut it..

    1. kaviarun

      Hi Rashmi, It's already cleaned chicken. All the gizzards and internal matter would have been removed. Just remove the skin, which is in white color. Cut into pieces and and wash.

  7. Ramya Ashok

    looks gr8 kavi…our authentic kozhi kulambu…i remember our hometown.had ths a long time back…vl giv a try n let u know kavi

  8. Vijitha

    Hi Kavi.. Kalukuringa akka.. I have baked whole cornish chicken and i know the unique taste of this hen. Now cant wait to try this way..VIJI

  9. Suganswami

    Kavi, unga sambar vellathula kudhichu neechaladikka vandha ennai ippadi emathitteengale… Just kidding. I really expected that it is going to be a sambar. Title speaks the recipe, I think…

  10. abhimuthu

    Kavi,

    Great! I also learnt NV cooking after marriage. I cant wait to try this recipe this WE for my hubby.
    I tried your pumpking sambhar it was a big hit. will let you know how this comes. Thanks.

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