Chicken curry... Nati style
Karnataka style chicken curry which is served typically with hot ragi ball or hot steam rice.
Step 1:
Chicken (broiler or nati koli) - 500 gm (curry cut with skin)
Wash well with turmeric and then add little salt and chilli powder, marinate for 2 hours
Ingredients to fry and grind:
Take a pan, add 2 tbsp oil and
Add 1 tsp jeera, 1 tsp pepper, 1/2 tsp methi, 1 tsp fennel Seeds, 5 cloves, 2 inch cinnamon, 10-12 peeled garlic cloves, ginger 2 inch chopped, one big onion chopped, 5 dry red chillies... Roast all this until onion turns slightly brown. Fry on medium heat, don't overcook and burn.
Cool this and grind to a smooth paste along with 2 tbsp grated fresh coconut, coriander powder 1 tbsp, coriander leaves little and 1/4 tsp turmeric.
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| Nati koli saru |
Method:
Now heat a pressure cooker... Add 2 tbsp oil, fry one small onion chopped with few curry leaves, then add one big tomato and fry until mushy.
Add the marinated chicken and fry nicely for 5 mins
Now add the ground paste with water as per your consistency required. It's good to have a thin curry. You can add 4 cups water, add salt as per taste.
Close the pressure cooker and after one whistle, keep in sim for 15 mins and off. After pressure releases, just boil for 1-2 mins in low flame and it's ready to serve with hot steamed rice or ragi ball.
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