Telangana Style Authentic Natu Kodi Kura Recipe | Delicious Country Chicken Curry | Cookd

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Spicy and fiery Chicken Curry, what else do we need?! 🥺❤ 😋 This amazing recipe is by @VinitsKitchen 😍 This #KodiKura is made using country chicken, dry red chilli, tomato and onion. You can now make this #NatuKodiKura with Cookd’s simple recipe and serve it hot. Do try this recipe and share your feedback with us.

Natu Kodi Kura Recipe:
Chilli Paste:
Dry Red Chilli - 20 nos
Hot Water - As Needed
Tomato (roughly cut) - 4 nos
Garlic - 6 Cloves

Other Ingredients:
Oil - 4 tbsp
Cumin - 1 tsp
Onion (thinly sliced) - 3 nos
Curry Leaves - 2 Sprigs
Ginger Garlic Paste - 1 tbsp
Turmeric Powder - 1 tsp
Coriander Powder - 1 tbsp
Country Chicken - 1 kg
Water - 2 Cups
Coriander Leaves (finely chopped) - 3 tbsp

Cooking Instructions:

Preparation of Chilli paste:-
1. Soak the dry red chillies in hot water for 15 minutes.

2. Take a mixer jar and add in tomatoes, garlic cloves, soaked dry chillies. Now blend this into a paste and set aside.

Preparation of Telangana style natu kodi kura :-

1. Take a pressure cooker and add oil and cumin seeds. Saute for a minute.

2. Now add in sliced onions, cook the onions until it turns light brown color, Now add curry leaves & ginger garlic paste. Saute the ginger garlic paste until the raw smell has vanished, around 3 minutes.

3. Add in turmeric powder & the prepared chilli paste. Saute for 4 minutes on medium to low heat.

4. Now add in coriander powder. Saute for another minute.

5. Add Country chicken. Mix well, turn the flame to low, cover with a lid and cook for 15 minutes.

6. Now add salt & water, pressure cook for 2 whistles on high heat. Then turn the flame to low and cook for 5 whistles.

7. Once the pressure is released take out the cooker lid let it cook for another 10 minutes on medium flame once the curry starts getting thick, add in finely chopped coriander leaves & serve with piping hot plain rice.

Cooking Tips:

1. Remove the seeds from the chilli if you want to reduce the spiciness. If you want it very spicy, leave the seeds on.

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