Natu kodi pulusu or country chicken curry:In Andhara very special for sankranthi festival. I like this curry in rainy days especially when having cold.
The chicken boiled with spices which gives flavor till the street end .And the more spicy you make the more tasty it will be.
The secret behind this chicken is burning/roasting for few minutes on the flame with skin before cutting that gives mouth watery flavor to the curry.
Ingredients:
Spice paste:
• 6-7 Tbsp coriander seeds
• 4-6 Tbsp poppy seed (I prefer soaking for 15 min in warm water/ dry roast)
• 1/2 dry coconut, finely grate
• 6-7 cloves of garlic
• 6-7 ginger, slices
• 1 tsp salt
• Water, a little bit
For the chicken:
• 1 kg of country style chicken (roasted on flame)
• 3 Tbsp refined oil (natu kodi tastes best with skin there will be so much fat under skin so less oil will be enough)
• 4 tsp chili powder (I am making the curry very spicy so lil extra chiili powder)
• 1/2 tsp turmeric powder
• 2 tbsp Salt
For the base:
• 3-4 Tbsp refined oil
• Few curry leaves
• 4 green chilies
• 2 onion, finely chopped
• 3-4 tomatoes finely chopped
• 1 1/2 cup of water
• 1 tsp garam masala
• Salt, to taste
• Coriander, to garnish
Making Process:
Chiken:
Take the cleaned chicken pieces in to a big vessel add salt, chilli powder, turmeric powder, garam masala powder mix it properly allow it for marinating.
For the spice paste:
Dry roast coriander seeds, poppy seeds, coconut.(grind separately)
garlic and ginger
grind the spices with a little water. Keep aside.(grind gg paste separately)
Curry:
Take a pan with lid (I don’t prefer non stick pan/steel ones for this curry), add oil, green chillies, curry leaves, onions. Saute till onions are light brown. then add tomato pieces fry till it becomes soft . Add chicken pieces in the mixture & mix gently.Add 2-4 cups water t.Put the lid & allow chicken to cook.(I cook this for minimum of 45 min in medium or low flame). There is a reason behind it my grand mother and my mom says in cooking process of country chicken the juices of the bones should come out and mix with the gravy then only you can find the real taste. After cooking for 30 min add coriander ,poppy seed and dry coconut paste and cook for another 15min. After cooking take a piece out and try to separate felsh from bone with spoon if it comes easily with out any pressure then the chicken is done. Keep it in simmer add chopped coriander. Switch off the stove. & let the curry settle for 5 mins so chicken absorbs the rich flavors from the curry. Its ready to be served with rice/roti/naan. .
