Natu Kodi Curry Recipe
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
For the Chicken Marinade:
- Natu Kodi (country chicken) – 1 kg (cleaned and cut)
- Onions – 3 large (finely chopped)
- Tomatoes – 2 large (chopped)
- Green chilies – 3 (slit)
- Turmeric – ½ tsp
- Salt – 1 tsp
- Red chili powder – 1 tsp
For Masala:
- Ginger garlic paste – 1½ tbsp
- Curry leaves – 2 sprigs
- Coriander powder – 2 tsp
- Red chili powder – 1½ tsp (adjust to taste)
- Garam masala – 1 tsp
- Fresh coriander – a handful (chopped)
- Oil – 4 tbsp (preferably groundnut or sunflower oil)
- Water – as needed
Optional:
- 1 tsp poppy seeds paste or 2 tbsp coconut paste for thicker gravy
Preparation:
1. Marinate the Chicken
- In a bowl, add cleaned country chicken, turmeric, salt, chili powder, and ginger garlic paste.
- Mix well and marinate for at least 1 hour (overnight is better for tenderness).
2. Prepare the Masala Base
- Heat oil in a heavy-bottomed kadai.
- Add chopped onions and sauté until golden brown.
- Add curry leaves, green chilies, and ginger garlic paste.
- Fry till raw smell disappears.
3. Cook the Chicken
- Add the marinated chicken pieces to the onion mixture.
- Fry on medium-high heat for 5–7 minutes, stirring well.
- Add chopped tomatoes, salt, turmeric, red chili powder, coriander powder.
- Cover and cook until tomatoes turn soft and the oil starts separating.
4. Simmer
- Add about 1–2 cups of water (based on how much gravy you want).
- Cover and cook on low flame for 30–45 minutes or until chicken becomes tender (country chicken takes time).
- Stir occasionally and check for water. Add more if needed.
5. Final Touch
- Once the chicken is cooked, add garam masala and optional coconut/poppy seed paste.
- Simmer for 5 more minutes.
- Garnish with fresh coriander leaves.
