Natu Kodi, i.e., country chicken is considered to be healthy in comparison to broiler chicken. This curry tastes good with Ragi Sankati, a foxtail millet preparation and is very famous in the Rayalseema region.
Natu Kodi Pulusu
Ingredient
Country Chicken with bones – 750 g
Red Chilli powder – 3 tsp or more to suit your taste
Turmeric – 1 tsp
Ginger and Garlic paste – 3 tsp of each
Oil
Curry leaves – 2
Onions – 325 gms
Kashmiri chilli powder – 2 tsp
Garam Masala Powder – 4 tsp
Salt to taste
Coriander leaves – a handful
Preparation :
Take the chicken and add chopped onions, ginger and garlic paste, turmeric and chilli powder, and salt for 2 hours.
Then heat a large non-stick pan which is heavily based underneath, add oil as described and heat it up, add curry leaves crisp a little, add onions and fry until light brown.
After that add the marinated country chicken pieces along with the marination and fry until the country chicken loses its pink colour and the water which releases from it. Now add the homemade masala powder, Kashmiri chilli powder and fry it.
Later add 1 1/2 cups of clean water, bring to a boil and simmer for approximately 10 mins. Cover with a lid. Keep on stirring from time to time.
Add coriander leaves and cook until the country chicken is thoroughly cooked and until a way is formed when u slide the spatula and oil floats on top.