Natu Kodi Pulusu/ Country Chicken Curry

Natu Kodi Pulusu / Country Chicken Curry

Natu Kodi Pulusu is a popular dish in South India especially in Andhra Pradesh and Telangana. The meat is harder than that of the Broiler chicken so, it tastes unique.

Its spicy and delicious just like other dishes of Andhra cuisine. Let’s have a look on how to prepare this mouth watering and irresistible dish.

Ingredients for Natu Kodi Pulusu
  • Country Chicken- 1 kg
  • Turmeric powder- 1tsp
  • Red chilli powder -1tsp
  • Coriander Powder- 1 Tsp
  • Onions-3 (Finely chopped)
  • Tomatoes- 2 (finely chopped)
  • Ginger garlic Paste – 1 Tsp
  • 3-4 Tbsp refined oil
  • Green chillies- 5
  • Mint leaves-  8
  • Salt – To taste
  • Curry leaves- few
  • Water – 1 ½ cup
  • Curd/ Yogurt- ½ cup
  • Lemon- ½

For Chicken Masala Powder

  • 1 Tbsp coriander seeds
  • 2 Tbsp poppy seeds
  • Cloves – 5 Pieces
  • 1/2 Tbsp coconut, finely grated
  • Cinnamon stick- 1 inch
  • Cardamom- 2 pieces
Image of Natu Kodi Pulusu
Natu kodi Pulusu

Preparation of Natu Kodi Pulusu

  • Wash the chicken with lukewarm water.
  • Add little turmeric powder and salt to chicken, mix well and wash again.
  • Take a bowl and add chicken, Turmeric powder, chilli powder, Curd/yogurt, coriander powder. Mix well and squeeze the lemon.
  • The Country chicken is hard compared to normal broiler chicken. So, marinate the above for 2-3 hours
  • We can prepare the Chicken Masala Powder. In a small Pan Roast the coriander seeds, poppy seeds, Cinnamon stick, cloves and Cardamom.
  • Add Finely grated Coconut and mix for few seconds and turn off the flame.
  • Ground the above roast d spices to fine powder using a mixer or Pestle
  • Take a vessel and heat oil. Add chopped onions, green chillies, and fry until onions become golden colour.
  • Add Salt, curry leaves and Ginger garlic paste and fry for a minute.
  • Now add chicken marinade and mix well. Cover with a lid.
  • Cook for 10 min on medium flame.
  • Add chicken masala powder ( if required add little Red chilli powder) and mix well. Add water and mix again.
  • Cook for 20 minutes on a medium flame. Stir occasionally.
  • Garnish with coriander leaves and serve hot.

Note: Best served with Raagi Sangati, Roti or Steamed rice.

Don’t forget to keep tissues near when eating. It’s spiciness makes your nose runny…:-)

Don’t forget to give your comments. Happy cooking.

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