It is a specialty of Andhra cuisine. Natukodi curry is best served with steamed rice, pulka, roti, jeera rice or bagara rice (flavored & spiced rice specially served in parts of Andhra).
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.
Keyword Chicken curry, Chicken recipes, Country chicken, Indian chicken recipes, Natukodi curry, Natukodi pulusu, Traditional chicken recipe