Country Chicken Curry (Natu kodi kura) tastes good with White rice, Fried rice, Chapathi.
Preparing non vegetarian curry in a pressure cooker makes the chicken curry easy to digest and the curry would get cooked properly.
The below process is to cook Country Chicken Curry (Natu kodi kura) in a pressure cooker. It can also be cooked in a vessel.
The secret to a great tasting natu kodi lies in using the below prepared garam masala.
- Chicken (Country) - 1 kg
- Green Chillies - 4
- Garlic - 6 cloves
- Ginger - 1 ½ inch piece
- Red chilli powder - 3 tbs
- Salt - to taste
- Onion - 3 Medium
- Tomato - 1 small
- Garam Masala - ½ tea spoon
- Turmeric (Haldi) - 1 tbs
- Coriander seeds - 1 tbs
- Cloves - 2 nos
- Cinnamon - 2 small pieces
- Black Pepper - ½ Tbs
- Cumins - 1 tea spoon
- Chicken Masala - 1 tbs (Optional)
- Water - 300 ml
- Oil - 3 tbs
- Curry leaves (Karivepaku) - 5-6 leaves
- Coriander - 1 tbs chopped
- Take a mixer, put 2 Onion(chopped), Green chillies, Garlic, Ginger(Chopped), Garam masala, Coriander seeds, Pepper and cumin seeds and grind it into paste and keep it aside.
- Marinate chicken(cleaned) with the above paste for Half an hour.
- Take a pressure cooker, put oil (2tbs) and add the Marinated chicken and stir it well up and down till the chicken color changed into pale color and rawness of masala goes off.
- Add Red chilli powder and mix the chicken well and sim the stove for 7 mins and in between stir the chicken till the raw smell of chilli powder goes off.
- Add water to the chicken and close the lid and pressure for 5 to 6 whistles.
- Once pressure comes down, take a pan, put oil(1 tbs) and put cloves, cinnamon bark, 1 onion(fine chopped), 1 tomato (fine chopped) and curry leaves and fry it well till onions and tomatoes fried well.
- Pour the chicken curry into this, stir it well and simmer the stove for 10 to 12 mins.
- Sprinkle chopped Coriander and ½ tea spoon of Pepper powder while switching it off the stove.
- Your chicken curry is ready.
- While cleaning the Chicken, clean with 1 table spoon of turmeric powder. So that the chicken smell goes off quickly.
- While grinding the masala, don’t grind it into fine paste. Let the paste be rough (kacha-pacha)
- Sprinkle the pepper powder ( ½ tea spoon ) at the end. Curry gives good taste and smell.