Natu Kodi Curry (Country Chicken Curry)

Step 1: Marinate the Chicken

Add 1/3 teaspoon of turmeric, salt to taste, and 1.5 tablespoons of red chili powder to the 0.75 Kg (1.8 Lb) country chicken. Mix everything well until the chicken pieces are evenly coated. Keep the marinated chicken aside for 15 to 30 minutes.

Step 2: Dry Roast Coriander and Cumin Seeds

Heat a pan on medium-low heat. Add 1.25 tablespoons of coriander seeds and dry roast them until they turn slightly darker and a strong, warm aroma is released. Then, add 1 teaspoon of cumin seeds (Jeera) and continue to dry roast for another 10 to 15 seconds.

Step 3: Dry Roast Whole Spices and Coconut

To the same pan, add 1/2 teaspoon of shahijeera, two pieces of cinnamon (Dalchini), 2 cloves (Lavangam), and 3 cardamoms (Elaichi). Dry roast these whole spices for 10 to 15 seconds. Next, add 1/4 cup of grated dry coconut (Endu Kobbar) and dry roast until it starts to change color. Ensure not to burn the spices, as this can make the curry bitter.

Step 4: Dry Roast Poppy Seeds

Remove the pan from the heat. Add 1.5 teaspoons of poppy seeds (Khus Khus/ Gasagasalu) to the pan. The residual heat from the pan is sufficient to roast them without burning.

Step 5: Prepare Poppy Seeds for Grinding

Transfer the roasted poppy seeds to a bowl of water. This step helps in easy grinding later.

Step 6: Grind Spices into a Smooth Paste

Allow all the dry-roasted spices (from steps 2 and 3) to cool completely. Transfer the cooled dry-roasted spices and the soaked poppy seeds (along with the water they were soaked in) to a grinder. Add enough water as needed and grind them into a smooth, fine paste.

Step 7: Sauté Onions

Heat a pressure cooker on medium heat. Add 4 to 5 tablespoons of oil. Once the oil is hot, add 2 small thinly sliced onions, 3 to 4 green chilies slit lengthwise, and a few curry leaves (Karvepaku). Sauté the onions until they turn light golden brown.

Step 8: Add Mint and Bay Leaf

Add half of the 3 tablespoons of mint (Pudina) and 1 bay leaf (Biryani Aaku) to the sautéed onions. Sauté briefly for 2 to 3 minutes until fragrant.

Step 9: Add Ginger Garlic Paste

Add 1.25 tablespoons of ginger garlic paste to the mixture. Sauté well until the raw smell of the ginger garlic paste is completely gone, which usually takes a few minutes.

Step 10: Add Marinated Chicken

Add the marinated chicken (from step 1) to the pressure cooker. Sauté for 10 to 12 minutes, stirring occasionally. Continue cooking until the chicken changes color and the oil starts to separate from the mixture.

Step 11: Release Water from Chicken

Lightly cover the pressure cooker in between sautéing the chicken. This helps in releasing the natural water from the chicken, which aids in cooking and tenderizing.

Step 12: Add Remaining Mint and Tomato

Add the remaining half of the mint (Pudina) and 1 chopped tomato to the chicken. Mix everything well, ensuring the tomato and mint are incorporated into the chicken mixture.

Step 13: Soften Tomato

Cover the pressure cooker and cook until the tomato is fully softened and blends into the curry. Stir occasionally to prevent sticking.

Step 14: Add Water

Add enough water to cover the chicken pieces in the pressure cooker. Scrape down any ingredients sticking to the sides of the cooker and mix everything thoroughly.

Step 15: Add Ground Spice Paste

Add the freshly ground spice paste (from step 6) to the chicken and water mixture. Mix well to ensure the paste is evenly distributed throughout the curry.

Step 16: Pressure Cook the Curry

Close the pressure cooker securely using the gasket and place the whistle. Bring the heat to high and pressure cook until one whistle. After the first whistle, reduce the heat to low and continue cooking for 30 minutes. Once cooking is complete, turn off the heat and let the pressure release naturally before opening the cooker.

Step 17: Add Garam Masala

After the pressure has released and the cooker is opened, turn on the heat again. Add 1/2 teaspoon of garam masala to the curry. Mix well and cook for 2 minutes, allowing the flavors to meld.

Step 18: Add Fresh Mint and Coriander

Add 1 teaspoon of finely chopped mint (Pudina) and 3 tablespoons of finely chopped coriander leaves (Cilantro/ Kothimeera) to the curry. Mix everything well and cook for an additional minute.

Step 19: Adjust Gravy and Serve

At this point, you can adjust the gravy consistency as needed: add a little more water if you prefer a thinner curry, or cook for a few extra minutes on low heat to thicken it. Before serving, squeeze in some fresh lime juice for a tangy finish. Serve hot with your choice of Vada, Bagara rice, Ragi mudda, Rotis, Pooris, or Dosa.

• Do not burn the spices while dry roasting to avoid a bitter taste.

• Soaking poppy seeds in water helps in easy grinding.

• Lightly covering the chicken during initial sautéing helps release its natural juices.

• Adjust gravy consistency by adding water for thinner curry or cooking longer for a thicker one.

• Serve with Vada, Bagara rice, Ragi mudda, Rotis, Pooris, or Dosa.