Telangana Natu Kodi Kura
Country chicken cooked slowly in a rustic masala of roasted coconut, poppy seeds and whole spices, the way it's made in village kitchens.
Prep 25 min · Cook 60 min · Total 85 min · Serves 4
Ingredients
Chicken
- 1 kg Country chicken (natu kodi), curry cut
- 1 tbsp Ginger-garlic paste
- ½ tsp Turmeric
- 1 tsp Salt
Roasted masala
- 3 tbsp Dry coconut, grated
- 1 tbsp Poppy seeds
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Black peppercorns
- 1 inch Cinnamon stick
- 4 Cloves
- 2 Green cardamom pods
- 1 Star anise
Curry
- 4 tbsp Oil
- 2 Onions, finely chopped
- 4 Green chillies, slit
- 1 sprig Curry leaves
- 2 tsp Red chilli powder
- ½ cup Coriander leaves
- ¼ cup Mint leaves
Method
- Marinate. Rub the chicken with the ginger-garlic paste, turmeric and salt.
- Roast and grind. Dry-roast the masala ingredients until the coconut is golden. Grind with water to a fine paste.
- Brown the onions. Fry the onions, chillies and curry leaves in the oil until deep golden.
- Sear the chicken. Add the chicken and chilli powder and fry on high until the chicken releases its water and starts to brown.
- Simmer. Add the masala paste and 2 cups hot water. Cover and simmer until the chicken is tender, adding water as needed. Finish with coriander and mint.
Tips
Country chicken is lean and firm; it needs the long simmer, or 5 to 6 whistles in a pressure cooker. Serve with jonna rotte or rice.