Step 1

Take a pan and add in a teaspoon of peanut oil and the dry spices. Also add in the garlic and ginger and roast for 3-4 minutes on a low flame till the spices are aromatic and the garlic is brown. Do not fry on a high flame as the spices will burn easily. Low and slow is the key when it comes to roasting spices. Set aside on a plate to cool.

Step 2

In the same pan add in the onions and green chillies. Adjust the quantity of green chillies according to your taste. Saute for a few minutes till the onions are soft. Remove and set aside to cool. In the same pan add in the fresh shredded coconut and the coriander leaves. Saute for a few seconds till the leaves wilt. Set aside to cool.

Step 3

Grind all the ingredients with about a cup of water to a smooth paste. Make sure to grind all the ingredients to a very fine paste.

Step 4

Take a pressure pan and add in the peanut oil. Add in the curry leaves, onions and tomatoes all at once. Add in the salt and turmeric powder. Saute for a few minutes. Cover the pan and cook on a low medium heat. The tomatoes will cook faster when covered with a lid due to the steam produced.

Step 5

Add in the chicken. Broiler chicken or country chicken works fine. Traditionally nati koli / naatu kozhi / country chicken is preferred for this recipe. Toss the chicken well to coat. Add in the ground paste. Wash the mixie with a cup of water and add back to the pan.

Step 6

Add some more water as necessary for the chicken to cook. Cover the cooker and allow it to cook on the lowest flame possible for half an hour. The slow cooking enables developing the flavour of the curry. Ignore the number of whistles. Let the curry simmer for 30 minutes. Make sure there is enough water so the curry does not scorch at the bottom of the pan.

Step 7

Fantastic nati koli saaru / chicken saaru is ready. Serve it with ragi mudde or rice.