Nati Koli Saaru

Method

1. 1

   Marinate country chicken: Cut 750g nati koli (country chicken) into pieces. Mix with 1.5 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, 1 tsp turmeric, 1 tsp garam masala, 2 tbsp yogurt and salt. Marinate overnight.

2. 2

   Make roasted coconut masala: Dry roast half cup fresh grated coconut until golden brown. Add 1 tbsp coriander seeds, 4 dried red chillies, 1 tsp peppercorns and 1 tsp fennel seeds. Roast 2 more minutes. Grind to a smooth paste.

3. 3

   Pressure cook first: Country chicken is tough. Pressure cook marinated chicken with half cup water for 5-6 whistles.

4. 4

   Fry shallots: Heat 3 tbsp oil. Add 2 cups sliced shallots and fry 12-15 minutes until very dark golden.

5. 5

   Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes.

6. 6

   Add coconut masala: Add the roasted coconut paste. Fry 5-6 minutes until oil separates.

7. 7

   Add cooked chicken: Add the pressure-cooked chicken with its stock. Bring to a boil.

8. 8

   Simmer: Cook on medium heat 10-12 minutes until gravy thickens.

9. 9

   Add garam masala: Add 1 tsp garam masala.

10. 10

    Serve: Adjust salt. Nati koli saaru is Karnataka's rustic country chicken curry. Serve with steamed rice or ragi mudde.