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Nattum Bolttum Curry / Chicken Meat, Liver & Gizzard



 Nattum Bolttum Curry / Chicken Meat, Liver & Gizzard / Kozhi Vattum Karalum* This is a very special dish, made at very special occasions. Mostly in the evening before the wedding day, a local delicious at Fort Cochin areas, in Kerala, India. It's actually from the leftovers of chicken used in the main dish or biriyani. The unused bonnie meat parts, liver & gizzard are used to make this easy, fast, very tasty dish to serve the people who work hard at the wedding, mainly close friends and relatives. Especially served as the side dish for wedding parties. This very special rare dish is nicknamed as 'Nattum Bolttum' Recipe to make Nattum Bolttum Curry (Nadan Kerala style). Easy, tasty and simple steps to make this curry. Please try it and let know your feedback. Comments and suggestions are welcome. 

Cooking Time

Preparation Time : 15

Cook Time : 30

Total Time : 45


Serves 4

  • (Bonnie chicken meat, liver & gizzard) 1 kgs

  • Onion sliced 1 nos

  • shallots sliced 15 nos

  • Ginger, Garlic crushed 1 1/2 nos

  • Green Chilly 4 nos

  • Curry Leaves sprig 1 sprig

  • Dry Chilly Powder 1 1/2 tsp

  • Pepper 2 tsp

  • turmeric powder 1/4 tsp

  • Coriander Powder 1 1/2 tsp

  • Garam Masala 2 tbsp

  • Salt 2-3 tsp

  • Coconut Oil 2 1/2 tbsp

  • Water 1 cups


  • 01

    Clean and cut the chicken pieces, liver& gizzard into small pieces.

  • 02

    Heat oil in a pan. Add sliced onion, shallots, green chilly, curry leaves, crushed ginger & garlic. Saute till raw smell goes off.

  • 03

    Add turmeric powder, coriander powder and saute for few minutes. Now add dry chilly powder, pepper powder & saute well.

  • 04

    Add water as per required, once boiled add the chicken pieces, liver & gizzard and mix well. Add salt, cover and cook for few minutes.

  • 05

    Once well cooked, add garam masala. Saute and for few minutes in high flame, till the gravy thickens.



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