Country Chicken / Naatu Kozhi Curry

Golden fried juicy chicken can be "to die for"... but what about some old fashioned spicy country chicken curry?

Obviously not everyone would be a fan because there's indeed a distinct taste difference between the two. Also I consider this to be healthier. And that is what makes me love it. 

The meat is quite hard and needs to be pressure cooked. If I'm to select either of the chicken variety, yes, my choice would be this! Try this out with Sri Lankan Milk Rice... Yummm......

Ingredients:

Cleaned & Cut Country Chicken - 1 Kg

Thinly Sliced Onion - 1 Cup

Chopped Tomatoes - 1  1/2 Cups

Diced Green Chilli - 2 

Ginger & Garlic Paste - 1 Tbsp

Turmeric Powder - 1 Tsp

Red Chilli Powder - to taste

Cumin Powder - 2 Tsp

Roasted Curry Powder - 2 Tsp

Salt - to taste

Pandan & Curry Leaves

Oil - 2 Tbsp

Bread Crumbs (Optional)

Method:

1. Heat the oil in a pressure cooker. Add onions, ginger & garlic paste, green chilli, pandan leaves and curry leaves. Saute till the onions are slightly caramelized.

2. Meanwhile, mix all the powdered spices with salt. Make a paste adding few tablespoons of water.

3. Now add the tomatoes into the pan, followed by the spice mix paste. Cook till the tomatoes soften partially.

4. Add the chicken and mix well. 

5. Add enough water to cover the chicken and cook for 3 or 4 whistles on low flame.

6. Release the pressure and check whether it is done. Country chicken is usually hard unlike the broiler variety. But you can be pretty sure that it's done, if you check the breast part of it.

7.  Adjust the seasoning and serve.

Note:

*If you like the curry thick, add few tablespoons of breadcrumbs at last and cook for a minute.