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A fiery and tangy Andhra-style curry made with country chicken, simmered in a tamarind and coconut-based gravy. This rustic dish is packed with bold flavors and pairs perfectly with hot rice or ragi sangati.
For 4 servings
Marinate the Chicken
Prepare the Gravy Base
Sauté Aromatics and Build Masala
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A fiery and tangy Andhra-style curry made with country chicken, simmered in a tamarind and coconut-based gravy. This rustic dish is packed with bold flavors and pairs perfectly with hot rice or ragi sangati.
This andhra recipe takes 75 minutes to prepare and yields 4 servings. At 494.28 calories per serving with 40.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sear and Pressure Cook the Chicken
Finish the Pulusu
You can make this recipe with broiler chicken, but reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes). It can also be prepared with mutton, which will require a longer cooking time (8-10 whistles).
For a creamier and richer gravy, grind 1 tablespoon of poppy seeds (khus khus) or 8-10 cashews along with the coconut.
Add vegetables like drumsticks or potatoes along with the chicken before pressure cooking for a more wholesome meal.
To save time, you can use 2 tablespoons of store-bought tamarind paste instead of soaking and extracting from whole tamarind.
Country chicken is a lean source of high-quality protein, which is essential for muscle building, repair, and overall body function.
The curry is rich in spices like turmeric, ginger, garlic, and cloves, which are known for their immune-boosting and antimicrobial properties.
Turmeric contains curcumin, a powerful compound with anti-inflammatory effects that can help reduce inflammation in the body.
Chicken, especially the darker meat of country chicken, is a good source of iron, which is vital for preventing anemia and maintaining energy levels.
'Natu Kodi' is the Telugu term for country chicken or free-range chicken. It has a leaner, tougher meat with a more intense, gamey flavor compared to the softer, milder broiler chicken.
Yes, you can cook it in a heavy-bottomed pot or Dutch oven. However, it will take significantly longer, about 1.5 to 2 hours of simmering on low heat, to make the country chicken tender.
If the gravy is too tangy from the tamarind, you can balance it by adding a small pinch of jaggery or sugar. A little extra coconut paste can also help mellow the sourness.
This curry pairs traditionally and best with Ragi Sangati (finger millet balls). It also goes exceptionally well with hot steamed rice, dosas, or idlis.
It can be part of a healthy diet. Country chicken is leaner and higher in protein than broiler chicken. The spices like turmeric and ginger have anti-inflammatory benefits. However, the dish contains oil and coconut, so portion control is advisable for those watching their fat intake.
A single serving of Natu Kodi Pulusu (approximately 350g) contains around 450-550 calories, depending on the amount of oil used and the fat content of the chicken.