Naatu Kodi Koora

Cooking Time: 45 mins                                                    Servings: 6
Preparation Time: 15 mins                                              Category: Maincourse, Non-Veg


"Natu Kodi" means country/village chicken. Compared to the regular broiler chicken available in market, this one has a strong and unqiue flavor. The country chicken curry is very famous across many villages of south Indian states like Andhra Pradesh, Tamil Nadu and Kerala. Generally, this dish is prepared using clay pot as it is considered to be hygenic, pure and healthy and it also adds the strong essence to this dish's flavor. This dish is exclusively prepared for "Sankranti/Pongal" festival.
In Tamil Nadu and Kerala, the clay pot used for cooking is called a chatti. This is usually used in the villages by the working classes, especially for cooking heavily spiced, hot fish & meat curries in traditional style. In many Hyderabad restaurants, the famouse biryani is prepared and served in clay pots.
Here is the recipe:



Naatu Kodi Koora

Ingredients:
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Natu Kodi/Country Chicken - 1 kg
Green chillies - 6
Onions - 4
Tomatoes - 4
Curry leaves - 10
Mint/Pudina - 1 stick
Coriander/Cilantro - 2 sticks
Red Chilli powder - 1 Tbsp
Salt - per taste
Turmeric powder - 1/2 tsp
Garam Masala - 1 tsp
Ginger garlic paste - 1 Tbsp
Cooking oil - 4 Tbsps


For the chicken masala powder
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Cumin seeds - 1 tsp
Coriander seeds - 2 tsps
Red Chillies - 8
Black Peppercorns - 6
Cardamom - 2
Heat a pan and dry roast all the masala ingredients and then blend them into a fine powder.

Marinade:
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Wash chicken thoroughly and take it in a vessel. Make sure there is no water at all. Now add turmeric, chilli powder, salt, ginger garlic paste, a table spoon of curry masala and a tsp of oil to it. Mix it well and let it marinade for 1/2 hr.

Preparation Method:

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• Dice onions and cut tomatoes into small pieces. Then finely chop mint and coriander leaves and keep them aside.
• Take a cooking vessel and heat oil in it. Add diced onions to it and cook until it turns golden brown.
• Add sliced green chilles and then tomatoes to it. Stir it well until onions and tomatoes are properly cooked and becomes like a thick gravy.
• Now add the marinated chicken to it and mix the dish very well. Simmer it until all the water released by chicken is evaporated.
• Add chopped mint leaves, remaining curry masala powder (chilli powder, if required). Mix it well and cook for 10 mins
• Add 4 cups of water, mix the dish and let it cook for another 10 mins on high flame.
• Once is chicken is properly cooked, turn off the stove and add garam masala powder.
• Garnish with chopped coriander and serve hot with plain rice, roti, chapati, biryani etc.