Chicken Kozhambu
Naati kozhi (country chicken) is used, which is the hen. Male koli (the cock) is the symbol for Lord Subramanya and so is not used in Hindu families and they have a higher cooking time because of the harder meat. There is also the broiler variety and the farm koli variety (which lays eggs) and both are white while naati koli is not white.
For this preparation 1.6 kgs of chicken was bought and feather-out done (there is skin-out also where skin is removed where oil and fat resides). After cutting and cleaning about 250-350 gms would be lost.
Once brought home, the meat has to be cleaned with lots of water and we remove the other "wastage" visible sticking to the meat. The loose red meant can also be removed if required.
Ingredients:
1) 4 large onions chopped into small pieces
2) 4 large tomatoes chopped into small pieces
3) About 20 cloves of garlic peeled
4) One large piece of ginger (about 2 fingers big)
5) 3 big green chillies
6) Salt 1 tbspn
7) Dhaniya powder 1 tbspn
8) Chilly powder 2 tbspns (if it is homemade chilly powder, which also contains dhaniya powder mixed within it, we can add about 4-5 tbspns)
Preparation:
1) Make a ginger-garlic (green chilly) paste from the above ingredients
2) In a pressure cooker add the onions, tomatoes and washed chicken into it. Then the salt, dhaniya powder, chilli powder goes in. Add the ginger-garlic mix onto it.
3) Take about a small cup of water and rinse the mixie jar out of the ginger-garlic paste and add it into the cooker (or you can just add water without rinsing the jar). This is if you want a kozhambu. If you want more of a fry, add lesser water.
4) Slowly stir the contents within the cooker, now in high flame, making sure the pieces don't break. If there are egg yolks within the chicken (hen) meat be careful while stirring. Close the lid and keep in high flame until that first whistle.
5) Once the whistle comes let the chicken continue cooking in low flame, with lid closed, for about 20-25 minutes. If this is a broiler the meat would cook much faster. After the first whistle the lid can be opened and continued with low flame till it starts boiling and gets a good consistency for the kozhambu. Since naati koli has harder meat it cooks slower and since this is a smaller chicken (of 1.6 kgs) around 20 minutes would be sufficient. If it was a bigger chicken then an additional 5 minutes would be required.
6) Open the lid and continue boiling till a good consistency for the kozhambu is required. You could taste the meat to see if it is well cooked. If it is still hard and rubbery you can keep it for less than a whistle, maybe for a minute or two.
7) For seasoning: while kozhambu is cooking, take about 3-4 tbspns of oil in a small pan and add mustard, curry leaves, chopped onions (all in required quantities) and a little bit of asafoetida. Once it starts spluttering add it into the cooker and garnish finally with a small quantity of finely chopped coriander leaves.
8) The dish is ready to serve along with either idli, puri, dosa or plain rice.
Naati kozhi (country chicken) is used, which is the hen. Male koli (the cock) is the symbol for Lord Subramanya and so is not used in Hindu families and they have a higher cooking time because of the harder meat. There is also the broiler variety and the farm koli variety (which lays eggs) and both are white while naati koli is not white.
For this preparation 1.6 kgs of chicken was bought and feather-out done (there is skin-out also where skin is removed where oil and fat resides). After cutting and cleaning about 250-350 gms would be lost.
Once brought home, the meat has to be cleaned with lots of water and we remove the other "wastage" visible sticking to the meat. The loose red meant can also be removed if required.
Ingredients:
1) 4 large onions chopped into small pieces
2) 4 large tomatoes chopped into small pieces
3) About 20 cloves of garlic peeled
4) One large piece of ginger (about 2 fingers big)
5) 3 big green chillies
6) Salt 1 tbspn
7) Dhaniya powder 1 tbspn
8) Chilly powder 2 tbspns (if it is homemade chilly powder, which also contains dhaniya powder mixed within it, we can add about 4-5 tbspns)
Preparation:
1) Make a ginger-garlic (green chilly) paste from the above ingredients
2) In a pressure cooker add the onions, tomatoes and washed chicken into it. Then the salt, dhaniya powder, chilli powder goes in. Add the ginger-garlic mix onto it.
3) Take about a small cup of water and rinse the mixie jar out of the ginger-garlic paste and add it into the cooker (or you can just add water without rinsing the jar). This is if you want a kozhambu. If you want more of a fry, add lesser water.
4) Slowly stir the contents within the cooker, now in high flame, making sure the pieces don't break. If there are egg yolks within the chicken (hen) meat be careful while stirring. Close the lid and keep in high flame until that first whistle.
5) Once the whistle comes let the chicken continue cooking in low flame, with lid closed, for about 20-25 minutes. If this is a broiler the meat would cook much faster. After the first whistle the lid can be opened and continued with low flame till it starts boiling and gets a good consistency for the kozhambu. Since naati koli has harder meat it cooks slower and since this is a smaller chicken (of 1.6 kgs) around 20 minutes would be sufficient. If it was a bigger chicken then an additional 5 minutes would be required.
6) Open the lid and continue boiling till a good consistency for the kozhambu is required. You could taste the meat to see if it is well cooked. If it is still hard and rubbery you can keep it for less than a whistle, maybe for a minute or two.
7) For seasoning: while kozhambu is cooking, take about 3-4 tbspns of oil in a small pan and add mustard, curry leaves, chopped onions (all in required quantities) and a little bit of asafoetida. Once it starts spluttering add it into the cooker and garnish finally with a small quantity of finely chopped coriander leaves.
8) The dish is ready to serve along with either idli, puri, dosa or plain rice.
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