Natu Kodi Pulusu
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
5 steps. 50 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a large bowl, combine the country chicken pieces with curd, 1 tbsp of ginger garlic paste, turmeric powder, red chilli powder, and 1 tsp of salt.
- c.Mix thoroughly to ensure each piece is well-coated.
- d.Cover the bowl and let the chicken marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
- 2
Step 2
- a.Prepare the Gravy Base
- b.Soak the tamarind in 1 cup of warm water for about 20 minutes. Squeeze the pulp to extract a thick juice, then strain and discard the solids.
- c.In a small blender, grind the grated coconut with a few tablespoons of water to form a smooth, fine paste. Set aside.
- 3
Step 3
- a.Sauté Aromatics and Build Masala
- b.Heat sesame oil in a pressure cooker over medium heat. Add the cinnamon stick, cloves, and green cardamom. Sauté for 30-45 seconds until they release their aroma.
- c.Add the sliced onions and sauté for 8-10 minutes until they turn soft and golden brown.
- d.Add the remaining 1 tbsp of ginger garlic paste and the slit green chillies. Sauté for another minute until the raw smell disappears.
- e.Add the chopped tomatoes and cook for 5-6 minutes until they become soft and mushy.
- f.Stir in the coriander powder and cumin powder. Cook for 1 minute, stirring continuously to prevent burning.
- 4
Step 4
- a.Sear and Pressure Cook the Chicken
- b.Add the marinated chicken to the pressure cooker. Increase the heat to high and sear the chicken for 5-7 minutes, stirring occasionally, until it's lightly browned on all sides. This step is crucial for locking in flavor.
- c.Pour in 1.5 cups of water and add the remaining 0.5 tsp of salt. Stir well, scraping the bottom of the cooker to deglaze.
- d.Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles. After the first whistle, reduce the heat to medium-low and cook for 20-25 minutes.
- e.Turn off the heat and allow the pressure to release naturally. This ensures the chicken becomes tender.
- 5
Step 5
- a.Finish the Pulusu
- b.Once the pressure has released, open the cooker. Turn the heat back on to medium.
- c.Pour in the prepared tamarind extract and add the ground coconut paste. Stir everything together gently.
- d.Let the curry simmer uncovered for 10-12 minutes, allowing the flavors to meld and the gravy to thicken. You will see oil starting to separate at the edges.
- e.Stir in the garam masala powder and cook for one final minute.
- f.Garnish with freshly chopped coriander leaves. Let it rest for 10 minutes before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Country chicken (Natu Kodi) has tougher meat than broiler chicken, so using a pressure cooker is highly recommended to achieve a tender texture.
- 2For an even more intense flavor, use skin-on country chicken pieces. The skin renders down and adds richness to the gravy.
- 3Do not skip searing the chicken after marination. It creates a flavorful crust and keeps the meat juicy.
- 4The balance of tangy (tamarind) and spicy (chilli) is key in this dish. Adjust these ingredients to your personal preference.
- 5Like many curries, Natu Kodi Pulusu tastes even better the next day as the flavors have more time to mature.
Adapt it for your goals.
Protein Swap
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).
Richer GravyRicher Gravy
For a creamier and richer gravy, grind 1 tablespoon of poppy seeds (khus khus) or 8-10 cashews along with the coconut.
Add VegetablesAdd Vegetables
Add vegetables like drumsticks or potatoes along with the chicken before pressure cooking for a more wholesome meal.
Quick VersionQuick Version
To save time, you can use 2 tablespoons of store-bought tamarind paste instead of soaking and extracting from whole tamarind.
Why this is on our healthy list.
Excellent Source of Protein
Country chicken is a lean source of high-quality protein, which is essential for muscle building, repair, and overall body function.
Boosts Immunity
The curry is rich in spices like turmeric, ginger, garlic, and cloves, which are known for their immune-boosting and antimicrobial properties.
Anti-inflammatory Properties
Turmeric contains curcumin, a powerful compound with anti-inflammatory effects that can help reduce inflammation in the body.
Rich in Iron
Chicken, especially the darker meat of country chicken, is a good source of iron, which is vital for preventing anemia and maintaining energy levels.
Frequently asked questions
'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.