Entree: India – Interior Karnataka – ನಟ್ಟಿ ಕೋಳಿ ಸಾರು ➤ Natti Koli Saaru (Country-style free-range chicken simmered in a tangy tamarind and coconut spiced gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 1 whole country (free-range) chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 1 tsp (5 ml) turmeric powder
- Salt to taste
- 3 tbsp (45 ml) vegetable oil or peanut oil
- 1 tsp (5 ml) mustard seeds
- 10–12 fresh curry leaves
- 2 medium onions, thinly sliced (about 10 oz / 280 g)
- 6 cloves garlic, crushed (about 18 g)
- 1 inch (15 g) fresh ginger, grated
- 2–3 dried red chilies (adjust to heat preference)
- 2 tbsp (20 g) coriander seeds
- 1 tsp (5 g) cumin seeds
- 1 tsp (5 g) black peppercorns
- 1 tbsp (10 g) poppy seeds (optional but traditional)
- 1/4 cup (30 g) freshly grated coconut or desiccated unsweetened coconut, lightly toasted
- 2 tbsp (30 g) tamarind paste dissolved in 1/2 cup (120 ml) warm water (or 2 tbsp soaked tamarind pulp, strained)
- 3 cups (720 ml) water, plus more as needed
- 1 tsp (5 ml) jaggery or brown sugar (optional)
- 1/4 cup (15 g) fresh coriander leaves, chopped for garnish

Instructions

1. Marinate the chicken pieces with 1 tsp (5 ml) turmeric and salt; set aside 20–30 minutes. Heat 3 tbsp (45 ml) oil in a heavy pot over medium heat. Add mustard seeds; when they pop, add curry leaves and sliced onions. Sauté until onions are golden brown, about 8–10 minutes.
2. Add crushed garlic and grated ginger and cook 1–2 minutes. Add chicken pieces and brown lightly on all sides, about 6–8 minutes total.
3. In a dry skillet over medium heat, toast dried red chilies, coriander seeds, cumin seeds, black peppercorns, and poppy seeds (if using) until aromatic, about 2–3 minutes. Let cool slightly, then grind to a coarse powder with the toasted coconut and a splash of water to form a paste.
4. Stir the spice-coconut paste into the pot with the chicken. Add tamarind water (tamarind paste dissolved in 1/2 cup / 120 ml warm water) and 3 cups (720 ml) water. Bring to a boil, then reduce heat and simmer, covered, until chicken is tender and the gravy has thickened slightly, about 30–40 minutes. Skim fat if necessary.
5. Taste and adjust seasoning with salt and 1 tsp (5 ml) jaggery if desired to balance the tartness. Finish with chopped coriander leaves. Serve hot with steamed rice or akki rotti.