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nattu kozhi

Chicken Recipes, Karnataka Style, Non Vegetarian, South Indian

Nati-style Nati Koli sambar | How to make Country chicken curry

Nati Koli sambar

Nati-style Nati Koli sambar is a native Karnataka-style country chicken curry, which is a delicious non-vegetarian delight.

This isn’t our typical chicken curry; the authenticity emanates from cooking the chicken with a sautéed and ground onion, ginger, and garlic base, along with plenty of greens.

Country chicken is not the regular poultry-fed farm chicken; it has colorful feathers and is farmed locally on open farms by farmers.

This tougher, antibiotic-free, free-range meat transforms into a delectable, scrumptious, and juicy feast and absorbs all of the seasonings well.

The meat must be soft and succulent, and the bird must weigh no more than 1.6–2.0 kg. It will be tender, juicy, and flavorful when it weighs less than 2 kg.

I learned this delicious recipe from my grandmother, who used to prepare the base of the curry by grinding it with a mortar and pestle. This process adds authenticity and makes it taste quite distinct and outstanding.

We normally choose nati chicken to broiler chicken at home since it is healthier and contains fewer toxins. This works best for digestive systems, and as they strengthen, they aid in the treatment of various stomach-related issues, including TB and cancer.

It is a fantastic source of protein with a richness of calcium and a variety of nutrients.

Try our other chicken recipes featured in our blog Nati Koli fryChicken masalaChicken 65Chicken korma

To begin, I make the curry base by sautéing onions, ginger, and garlic with a variety of greens, then blending them with coriander powder, red chili powder, toasted poppy seeds, and roasted chana dal.

Then I sauté the cleansed chicken in heated oil for a few minutes, until the moisture oozes out. Next, for 3-4 whistles, I pressure cook the chicken with the ground masala until it is completely done. Then, make cinnamon and clove-infused coconut milk and stir it into the curry.

This wonderful, delectable dish goes beautifully with ragi balls, rice, chapati, or roti.

Tips for acing the curry

  1. Choose the chicken that is between 1.5 to 2 kgs for it to be tender and flavorful
  2. We can substitute red chili powder with 5-6 green chilies or with 4-5 dried red chilies.
  3. Fenugreek leaves provide wonderful flavor to the curry, so don’t scrimp on them.
  4. The clove and cinnamon-infused coconut milk is the most important component in the curry, therefore the amount used must be noted; the more we add, the thinner the curry becomes; the less we add, the less flavorful the curry becomes; thus it is critical to utilize it in the precise amounts.

How to make a Nati Koli sambar

  1. Using turmeric, clean and rinse the country chicken 1-2 times.

2. In a pan, heat the oil and sauté 2 coarsely chopped onions, 1 inch of ginger, and 10-12 garlic pods for 2 minutes, or until the raw smell goes away and the onions become golden.

Nati Koli sambar

3. Now, add ½ a bunch of mint leaves and 1 bunch of coriander leaves and sauté for 20–40 seconds.

Nati Koli sambar

4. In a blender, blend everything with 1 tbsp coriander powder until smooth.

Nati Koli sambar

5. Add in 2 tsp of roasted poppy seeds, 1 tbsp of roasted channa dal, and 1 tsp of red chili powder, and blend until smooth.

Nati Koli sambar

6. In a pressure cooker, heat 2 tsp of oil and sputter ¼th tsp of mustard seeds before sautéing curry leaves till they crackle.

7. Add the chicken and cook for 2-3 minutes in hot oil, stirring constantly to ensure the moisture from the chicken is released.

Nati Koli sambar

8. Now, add the ground purée, salt, and the required amount of water needed to achieve the desired thickness of the curry.

Nati Koli sambar

9. Cook for 3-4 whistles or until the chicken is soft cooked in the pressure cooker.

Nati Koli sambar

10. After the pressure has been released, open the cooker cap and check to see if the chicken is done. If not, continue to cook for another 2-3 whistles.

Nati Koli sambar

11. Blend 1 cup shredded coconut, 1-inch of cinnamon, and 2-3 cloves in a blender until smooth with a little water.

Nati Koli sambar

12. Now, strain the mixture and collect the coconut milk using a sieve.

Nati Koli sambar

13. Add the coconut milk and cook for another 5–10 minutes, until the oil seeps out and the curry absorbs all the flavors.

Nati Koli sambar

14. In a tadka pan, heat the oil and sauté the fennel seeds until fragrant.

15. Now, add the chopped onions and cook for a minute, or until the onions caramelize.

16. Sauté the diced tomatoes until they become mushy.

17. Add the fenugreek/methi leaves and fry till they lose their raw aroma.

18. Now, add it to the curry, mix it, and turn off the heat.

Nati Koli sambar

19. Serve this scrumptious non-vegetarian delight, Country Chicken Curry, with ragi ball, chapati, flavored or plain rice, or roti.

Nati Koli sambar
Nati Koli sambar

Nati-style Nati koli sambar | How to make Country chicken curry

Srilatha
Nati-style Nati Koli sambar is a native Karnataka-style country chicken curry, which is a delicious, authentic non-vegetarian delight. 
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Curry
Cuisine Indian, South indian
Servings 4 people

Ingredients
  

  • 1 kg Country chicken / Nati koli / Nati chicken
  • ½ tsp Turmeric
  • 2 tbsp Oil
  • 2 Onions Roughly chopped
  • 1 inch Ginger Roughly chopped
  • 10-12 Garlic Roughly chopped
  • ½ Bunch Mint leaves
  • 1 Bunch Coriander leaves
  • 1 tbsp Coriander powder
  • 2 tsp Roasted poppy seeds
  • 2 tbsp Roasted Chana dal / Bengal gram
  • 1 tsp Red chili powder
  • ½ tsp Mustard seeds
  • few Curry leaves
  • 1 tbsp Rock Salt
  • ¾ cup Coconut shredded
  • 1 Inch Cinnamon
  • 2-3 Cloves
  • Fennel seeds
  • 1 Onion small
  • 1 Tomato Small
  • ¼ cup Fresh fenugreek leaves (methi leaves)

Instructions
 

  • Using turmeric, clean and rinse the country chicken 1-2 times.
  • In a pan, heat the oil and sauté 2 coarsely chopped onions, 1-inch ginger, and 10-12 garlic pods for 2 minutes, or until the raw smell goes away and the onions become golden.
  • Now, add ½ a bunch of mint leaves and 1 bunch of coriander leaves and sauté for 20-40 seconds.
  • In a blender, blend everything with 1 tbsp coriander powder until smooth.
  • Add in 2tsp roasted poppy seeds, 1tbsp roasted channa dal, and 1tsp red chili powder, and blend until smooth.
  • In a pressure cooker, heat 2tsp oil and sputter ¼th tsp mustard seeds before sautéing curry leaves till they crackle.
  • Add the chicken and cook for 2-3 minutes in hot oil, stirring constantly to ensure the moisture from the chicken is released.
  • Now, add the ground purée, salt, and the required amount of water needed to achieve the desired thickness of the curry.
  • Cook for 3-4 whistles or until the chicken is soft cooked in the pressure cooker.
  • After the pressure has been released, open the cooker cap and check to see if the chicken is done. If not, continue to cook for another 2-3 whistles.
  • Blend 1 cup shredded coconut, 1-inch cinnamon, and 2-3 cloves in a blender until smooth with a little water.
  • Now, strain the mixture and collect the coconut milk using a sieve.
  • Add coconut milk and cook for another 5-10 minutes, or until the oil seeps out and the curry absorbs all of the flavors.
  • In a tadka pan, heat the oil and sauté the fennel seeds until fragrant.
  • Now, add the chopped onions and cook for a minute, or until the onions caramelise.
  • Sauté the diced tomatoes until they become mushy.
  • Add the Fenugreek/methi leaves and fry till they lose their raw aroma.
  • Now, add it to the curry, mix it, and turn off the heat.
  • Serve this scrumptious non-vegetarian delight Country chicken curry with ragi ball, chapati, flavored or plain rice, or roti.

Notes

  1. The chicken should be tender and soft, and it should weigh less than 2kg.
  2. To ensure that the curry is flavorful, it must be cooked after it has been pressure cooked.
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