Nati koli saaru (country chicken curry)

Ingredients

• 1 kg country chicken (nati koli), cut into pieces
• ½ tsp turmeric
• 2 onions, sliced
• 1 tomato, chopped
• ½ cup grated coconut
• 1 tbsp poppy seeds (gasagase)
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 6 dried red chillies
• 1 tsp black peppercorns
• 1-inch cinnamon and 4 cloves
• 6 garlic cloves and 1-inch ginger
• A handful of coriander and mint leaves
• 3 tbsp oil
• Salt to taste

Method

1. Rub the chicken with turmeric and salt.
2. Roast the whole spices and poppy seeds. Grind with coconut, half the onion, garlic, ginger and the leaves into a smooth paste.
3. Heat oil and fry the rest of the onion until golden. Add the tomato and cook until soft.
4. Add the chicken and fry for 5 minutes, then add the ground masala and fry until fragrant.
5. Add 4–5 cups water and simmer covered until the chicken is tender. Country chicken takes longer than broiler chicken, or use a pressure cooker.
6. Adjust salt and serve the thin curry hot with ragi mudde or rice.