Natukodi Pulusu
A slow-simmered tangy chicken curry made with country chicken (natukodi) and tamarind, a rustic dish typical of Telangana villages.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Clay pot or heavy vessel
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 19 g
- carbs
- 10 g
- fibre
- 2 g
- protein
- 27 g
- calories
- 310 kcal
Instructions
- 1
Heat oil in a heavy pot. Fry the sliced onions until they turn golden brown.
- 2
Add ginger-garlic paste and cook until fragrant. Add chopped tomatoes and cook until soft and mushy.
- 3
Stir in turmeric, red chilli powder, and coriander powder. Cook briefly until you smell the spices.
- 4
Add the chicken pieces and salt. Fry on medium-high heat for 8-10 minutes.
- 5
Pour in the tamarind pulp mixed with 400 ml water and add curry leaves. Bring it to a boil.
- 6
Lower the heat and simmer uncovered for 35-40 minutes. Cook until the chicken is tender and oil floats on top.
- 7
Taste and adjust the salt and sourness. Let the curry rest for 10 minutes before serving.
Chef's tips
Country chicken takes longer to cook than farmed broiler chicken. Simmer patiently rather than using a pressure cooker to keep its firm texture, and rest the curry to deepen the tamarind flavour.
Ingredient substitutions
- country chicken → broiler chicken, reduce simmering time to 20 minutes
Storage
Refrigerate for up to 2 days.
Reheating
Reheat on the stovetop over low heat until piping hot.
Common mistakes to avoid
- •Rushing the simmering time, which leaves the country chicken tough.
Serving suggestions
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