Its the most beloved recipe in my family. Back in India, my mom makes this mouthwatering dish during family get together or during any parties. The specialty of this chicken curry is, it is prepared with nati koli or country chicken and makes it different from other chicken recipes. This is one recipe probably more than 100 years old which is passed on to me from my grandmother.
The ingredients are minimal and recipe is itself very simple, but the proportions and preparation of masala is the most important step. You can also prepare it with broiler/ young / roaster chicken, but it wont be as tasty as nati koli. I have used organic country chicken for this recipe.
500 gms Chicken
1/4 tsp Turmeric Powder
1/4 tsp Pepper Powder
For the masala
3/4 cup Copra, chopped
2 medium onions, diced
2 tsp Coriander powder
3/4 tsp Red Chili Powder
2 tsp Oil
- Heat 1 tsp oil in a pan, add copra. Fry copra evenly in medium-low heat setting. Keep aside
- In the same pan, heat remaining 1 tsp of oil, add onions. Saute onions until it turns brown
- Using a blender, first grind copra finely. Add water as required. Then add onions, coriander powder and red chili powder. Make a smooth paste
- In a pressure cooker, heat 2 tsp of oil, add turmeric powder and pepper. Add Chicken and fry for 2-3 minutes.
- Now, add the masala and adjust salt as per taste. Add 1/2 to 1 cup of water depending on level of thickness for the gravy. Pressure cook chicken upto 2 to 3 whistles
- Serve hot with idly, dosa, chapathi, puri, ragi ball (ragi mudde) or rice