Desi recipe which is famous at Andhra Pradesh region. This curry goes well with rice or ragi sankati ( finger millet rice). Traditional Indian recipe one of my favourite.
Country chicken/ naatu Kodi- 500 GM’s
Onion – finely chopped 2
Ginger garlic paste- 2 tbsp
Tomatoes- finely chopped -2
Chilli green- 5 to 6
Curry leaves few
Dry spices:
Lavang( cloves) – 4 to 5
Dalchin / cinnamon- 1″ stick
Coriander seeds- 1 TSP
Poppy seeds- 1/2 tsp
Cumin seeds- 1/2 tsp
Pepper corns – 1 TSP
Elachi/ cardamom 2 to 3
Salt to taste
Chilli powder- 1 tbsp
Turmeric powder – 1/2 tsp
Oil – 4 tbsp
Procedure:
1. Wash chicken with turmeric & salt. Rinse twice and keep aside.
2. Marinate chicken with salt, turmeric n ginger garlic paste.
3. Cook marinated chicken in a pan. If not tender one cook in a cooker for two visitles.
4. Switch off n keep aside.
5. In a pan heat oil n add chopped onion and chilli. Then ginger garlic paste. Add tomatoes.
6. Saute. When it leaves oil, add chicken pieces ( cooked) . Mix well. add turmericn chilli powder.Cook for 5 minutes with lid . Add one glass water. Let it cook with all spices.
Garam masala:
Dry heat all dry spices. Let it cool and grind in to fine powder.
7. Sprinkle ground garam masala. Cook for a minute.
8. Sprinkle coriander leaves. Serve with rice or ragi sankati.
Ragi sankati:
1. Cook regular rice with water in a porridge consistency.
2. When cooked add finger millet powder and mix well with wooden spatula. Keep lid n cook with the heat for 10 minutes ( Flame off). Cook in a clay pot. Make in to round balls with wet hands ( when its moderately hot). Serve with sambar/ chicken curry.
Ananda-Kitchen 