Natukodi curry recipe/ Country chicken curry- Learn how to make Natukodi/ Country Chicken curry. It is a specialty of Andhra cuisine. It is cooked with a hint of coconut, khus khus and Guntur chili powder.
This recipe tastes best when cooked with Smoky turmeric chicken. The whole chicken is burnt and cleaned with turmeric powder and then cut into pieces. It gives a unique smoky flavor. If you cannot get this variation, normal country chicken tastes equally good.
Serve Natukodi curry with steamed rice, pulka, roti, jeera rice or bagara rice (flavored & spiced rice specially served in parts of Andhra).
STEP BY STEP NATUKODI CURRY RECIPE WITH PHOTOS:
To make Curry Paste:
- Dry roast red chili, cumin, coriander, dry coconut, khus khus separately (You can skip roasting them- refer notes).
- Let them cool, add ginger, garlic, 2-3 tbsp of water and grind it to a paste.
To make Curry:
- Heat 3-4 tbsp oil in a deep bottomed pan or Pressure cooker.
- Add onions and fry for 2-3 mins till they turn transparent.
3. Add the curry paste and cook for 2 mins until raw smell of ginger garlic goes away.
4. Now add Chicken, salt and chili Powder. Cover and cook for 5 mins.
5. Add required amount of water (I used 1 cup of water) and cook for 4-5 whistles. If using in a deep bottomed pan, Cook till the chicken is completely done.
6. Garnish with coriander leaves and serve it with rice, roti.
Check out other Non-Vegetarian curry recipes:
Gongura Prawns Recipe / Royyala Kura
Mutton Curry/ Mutton gravy Recipe
Check out other Non-Vegetarian recipes:
Chicken 65 recipe – Foodie Platter
Pressure Cooker Chicken Pulao Recipe
Prawns Pulao Recipe (Shrimps Pulao)
Stir Fried Fish recipe/ Rohu fish fry/ Health Fish Fry recipe
Natukodi/ Country Chicken Curry Recipe
Ingredients
- 500 grams Chicken Smoky Turmeric
- 11/2 tbsp Salt
- 1 tbsp Chili powder
- 1 medium Onion
- 1/4 Cup Chopped Coriander
- 4 tbsp Oil
- Water As per requirement
Curry Paste
- 2 Whole Red chilis
- 2 tbsp Cumin
- 2 tbsp Coriander
- 2 inch Ginger piece
- 5 pods Garlic
- 6 tbsp Dry Coconut Shredded
- 2 tbsp Khus Khus
Instructions
Curry Paste
- Dry roast red chili, cumin, coriander, dry coconut, khuskhus separately (You can skip roasting them- refer notes).
- Let them cool, add ginger, garlic, 2-3 tbsp of water andgrind it to a paste.
Country Chicken
- Heat 3-4 tbsp oil in a deep bottomed pan or Pressure cooker.
- Add onions and fry for 2-3 mins till they turn transparent.
- Add the curry paste and cook for 2 mins until raw smell ofginger garlic goes away.
- Now add Chicken, salt and chili Powder. Cover and cook for 5mins.
- Add required amount of water (I used 1 cup of water) and cook for 4-5 whistles. If using in a deep bottomed pan, Cook till the chicken is completely done.
- Garnish with coriander leaves and serve it with rice, roti.
Notes
- Dry roasting the ingredients mentioned under paste releases flavor. If you cannot roast them, you can skip this step and directly blend them.
- I used pressure cooker in this recipe as it speeds up the cooking process. You can cook it in a deep bottomed pan as well.
- Country chicken takes more time to cook than regular broiler chicken.
- Serve it with steamed rice, jeera rice, bagara rice, pulka, roti.
- I used smoky turmeric chicken which is burnt whole and cleaned with turmeric.
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