Natu Kodi Iguru/Country Chicken Curry

Name: Natu Kodi Iguru/Country Chicken Curry
Total time: 2700 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 1 kg Country Chicken (Natu Kodi) cut into pieces; 1-2 tbsp Ginger Garlic paste; 1 tsp Salt; 2 tbsp Coriander seeds; 1 tbsp Poppy seeds; 1 inch Cinnamon stick; 4-5 Cloves; 3-4 Green Cardamoms; 1/2 cup freshly grated Coconut; 3 tbsp Oil; 1 tbsp Ginger Garlic paste; 2-3 chopped Onions; 3-4 slit Green Chillies; 2 sprigs Curry Leaves; 1 1/2 tbsp Kashmiri Red Chilli powder; 2-3 chopped Tomatoes; 3-4 tbsp chopped Coriander Leaves; 3-4 cups hot water

ZMA @zesty5

#CA26
#Week11
#cookpadindia
#newrecipe
#Andhrastyle
#CountryChicken
#traditional
#SouthIndianstyle
Country Chicken or Desi Murg is a great option for any day. Known as Natu Kodi in Telugu language, it is usually bred for it's taste and flavour. The term Iguru commonly refers to a semi dry curry or a stir fry in South Indian particularly Telugu cuisine. It's basically a dish where the moisture is cooked out until it reduces into a thick, concentrated semi dry gravy.
Unlike the commercial Chicken that are bred for their meat.

This beautiful looking Country Chicken curry is a good and a delightful mixture of aromatic flavours and spices.
Country Chicken have a slight edge in nutritional value in terms of fat content and crude Fiber. And same goes with Protein too. The skin is rich in unsaturated fats that are beneficial to Heart. These are rich in Omega 3 fatty acids often associated with the reduced risk of chronic diseases. Therefore Country Chicken are definitely a perfect choice than the regular broilers.

They are not like regular Chicken in their looks but have a distinct colourful penne and mostly graze in the open. The meat is slightly tougher than the White poultry meat but when cooked is juicy and soaks in the spices beautifully. This simple Onion and Tomato based Curry with Country Chicken and a few selected basic spices is a delicious one at that.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

40-45 minutes

6-7 servings

For the Chicken -
1 kgCountry Chicken (Natu Kodi) cut into pieces
1-2 tbspGinger Garlic paste
1 tspSalt
For the masala paste -
2 tbspCoriander seeds
1 tbspPoppy seeds
1 inchCinnamon stick
4-5Cloves
3-4Green Cardamoms
1/2 cupfreshly grated Coconut
For the curry base -
3 tbspOil
1 tbspGinger Garlic paste
2-3chopped Onions
3-4slit Green Chillies
2 sprigsCurry Leaves
1 1/2 tbspKashmiri Red Chilli powder
2-3chopped Tomatoes
3-4 tbspchopped Coriander Leaves
3-4 cupshot water

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Steps

40-45 minutes

1

Clean and wash the chicken and drain all the water from it. Marinate with ginger garlic paste and turmeric powder along with salt. Set aside until use preferably about 30 to 40 minutes.
2

Dry roast the masala ingredients. Grind to a smooth paste using a splash of water as required. Set aside until use.
3

Take a deep cooking pot. Add oil to it. When oil gets heated up, add the onions first and saute until light brown. Also add the curry leaves and slit green chillies. Also add the remaining ginger garlic paste and fry until the raw smell fades. Add chopped tomatoes and cook until pulpy.
4

Saute it on a high flame for 10 minutes until the raw smell fades away, then lower the flame to medium high and cook it covered. Add all the powdered spices as mentioned. And finally the chicken too. Sear the chicken on a high heat for about 5 minutes. Now add the masala paste as well. Mix well.
5

Once it's done and the chicken is tender, uncover and let the gravy simmer until it thickens and the oil is seen on the surface. And the masala clings to the chicken (iguru) pieces very well.
6

Cook it on a medium high heat adding hot water about 3 cups. Pressure cook for 8-10 whistles or slow cook for about 40-45 minutes. The choice is entirely yours.
7

Garnish with freshly chopped coriander leaves. Serve it piping hot alongside steamed rice or rotis or pooris or parathas or any other Indian Bread of one's own choice. Any rice dish also goes very well alongside this beautifully made country chicken dish. Enjoy!

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Cooksnaps

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ZMA @zesty5

on June 14, 2026 16:17

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.