Naatu kodi kura/ country chicken curry & Ragi sankati

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.

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