Natu kodi koora/Country Chicken curry
Country chicken is not your ordinary chicken. This is either 'you die for it' or 'do not even want to touch it' kind of dish. I most definitely will fall into the first category.. I love love love this dish. Growing up mom used to make this dish during Sankranti(Pongal) season and BOY OH BOY, it use to taste divine with Garelu. The best part of this dish is that we cook the chicken with skin on and trust me, it tastes the best that way. Now a days country chicken is available throughout the year and I do not have to wait for a particular season to eat it :). Here is my version of this yummy yummy recipe(actually version of my mom's recipe little bit improvised by me).
2 lbs country chicken
1/2 cup finely chopped onions
1 1/2 tsp red chilli powder(adjust per spice level)
3 tbsp ginger garlic paste
2 to 3 tsp garam masala powder
Salt per taste
Water 2 cups(adjust per the tenderness of the chicken)
1 tsp Turmeric
3 tbsp oil
3 tbsp ghee
1/4 tsp cumin seeds
Coriander leaves for garnish
12 whole Cashews
2 tbsp poppy seeds(gasa gasalu)
Cut the chicken into small pieces, clean the chicken pieces and set aside.
One after another, dry roast almonds, cashews, poppy seeds and walnuts without burning them. Let them cool and grind into a fine powder. Set it aside.
Heat oil in a pressure cooker pan. Add cumin seeds and let them splutter. Add onions and saute them till they get translucent. Add in ginger garlic paste and fry for 2 minutes. Add in washed chicken, salt, red chilli powder, turmeric. Let the chicken fry for 5 to 10 minutes. Stir occasionally. Do not let the chicken or spices burn at any point.
Add in half of garam masala, half of butter or ghee. Give it a good stir. Add in water. Check and adjust seasonings at this point.
Close the pressure cooker lid, put on the whistle and cook till 5 to 8 whistles depending on the tenderness of the chicken. The tenderness of the chicken can be estimating while cleaning the chicken. This comes with experience :). When in doubt let it cook for 5 whistles and turn off the heat. Once the pressure is off then open the lid and check whether the chicken is cooked to tenderness or not. If it needs more cooking, at this point you would understand how many more whistles are needed for the chicken to fully cook. Now put the lid and whistle on and cook.
Turn off the heat and let the pan sit still the pressure is off. Once the pressure is off, take the lid off and return the pan to the stove, turn on the heat. Make sure there is little water remaining in there. Add in 6 tbsp of nut powder prepared earlier(Rest of the powder can be stored in a airtight container and refrigerated). Let the chicken cook for 5 to 10 minutes(till the gravy thickens). Add in rest of garam masala powder, ghee or butter and give it a good stir. Turn off the stove and garnish with coriander leaves if you have them handy.
Serve this curry with hot hot white rice or garelu(medu vada).