Natukodi Curry

This traditional dish made with tender country chicken, known for its rich aroma and nutritional benefits. Avoid using aged or fighting roosters, as their meat is tough and lacks the delicate flavors of a young bird.

View Instructions

Servings

4

Ready In:

2hrs 45min

Calories:

610

Good For:

Lunch

Inroduction

About this Recipe

By: Anne Jangam

This traditional dish is made with tender country chicken, known for its rich aroma and nutritional benefits. Avoid using aged or fighting roosters, as their meat is tough and lacks the delicate flavors of a young bird.

Ingredients

For the Chicken:

1 kg tender country chicken (cut into pieces)
1 tsp chili powder
¼ tsp turmeric powder
½ tsp salt
¼ tsp oil
½ tsp garam masala

For the Wet Masala:

½ tsp white sesame seeds
1 tsp poppy seeds
2 cloves garlic
1-inch ginger piece
2 tbsp dry coconut pieces
6 cashew nuts
1 onion (chopped)
1 tomato (chopped)
1 cup mint leaves
Handful of curry leaves
4 cloves
3 cardamoms
1 small cinnamon stick
1 bay leaf

For Cooking:

3 tbsp groundnut oil (palli oil)
8 cloves
6 cardamoms
4 cinnamon sticks
1½ tsp turmeric powder
2 tsp red chili powder
2 tsp coriander powder
½ tsp black pepper powder
Fresh coriander leaves (for garnish)

Preparation Steps

1. Prepare the Chicken:

Clean the chicken thoroughly with turmeric and salt. Drain well.
Marinate with chili powder, turmeric, salt, oil, and garam masala. Set aside for 10 minutes.

2. Prepare the Wet Masala:

Lightly dry roast sesame seeds and poppy seeds.
Blend together roasted seeds, garlic, ginger, coconut pieces, cashew nuts, onion, tomato, mint leaves, curry leaves, cloves, cardamoms, cinnamon, and bay leaf to make a smooth paste.

3. Cooking the Curry:

Heat 3 tbsp groundnut oil in a pot.
Add the wet masala and sauté for a minute until fragrant.
Add the marinated chicken and cook for 5 minutes, stirring occasionally.
Pour in 3 cups of water, cover with a lid, and let it simmer for 10 minutes until the chicken is tender and the gravy thickens.

4. Final Touch & Serving:

Sprinkle garam masala, coriander powder, and black pepper powder.
Garnish with fresh coriander leaves.
Serve hot with rice or roti.

Step by Step Instructions

Step 1 Prepare the Chicken:

Clean the chicken thoroughly with turmeric and salt. Drain well.
Marinate with chili powder, turmeric, salt, oil, and garam masala. Set aside for 10 minutes.

Step 2 Prepare the Wet Masala:

Lightly dry roast sesame seeds and poppy seeds.
Blend together roasted seeds, garlic, ginger, coconut pieces, cashew nuts, onion, tomato, mint leaves, curry leaves, cloves, cardamoms, cinnamon, and bay leaf to make a smooth paste.

Step 3 Cooking the Curry

Heat 3 tbsp groundnut oil in a pot.
Add the wet masala and sauté for a minute until fragrant.
Add the marinated chicken and cook for 5 minutes, stirring occasionally.
Pour in 3 cups of water, cover with a lid, and let it simmer for 10 minutes until the chicken is tender and the gravy thickens.

Step 4 Final Touch & Serving

Sprinkle garam masala, coriander powder, and black pepper powder.
Garnish with fresh coriander leaves.
Serve hot with rice or roti.

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