Entree: India – Rayalaseema – నాటు కోడి పులుసు ➤ Natu Kodi Pulusu (Rustic tamarind-based country chicken stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1 whole country chicken, cut into pieces, approx. 2 lb (900 g)
- 2 tbsp (30 ml) oil (peanut or sunflower)
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (1.5 g) fenugreek seeds (optional)
- 8–10 curry leaves
- 2 medium onions, thinly sliced, about 10 oz (280 g)
- 2 medium tomatoes, chopped, about 10–11 oz (300 g)
- 6 garlic cloves, crushed (about 18 g)
- 1 inch (15 g) fresh ginger, grated
- 2–3 green chilies, slit (adjust to heat)
- 1/2 tsp (2 g) turmeric powder
- 1 1/2 tsp (3 g) red chili powder (adjust to taste)
- 2 tsp (6 g) coriander powder
- 1 tsp (2 g) cumin powder
- 1/2 tsp (2 g) black pepper, freshly crushed
- 1/2 cup (120 ml) tamarind pulp (soak 1.5 oz/45 g tamarind in 1 cup/240 ml warm water and strain)
- 1 tsp (5 g) jaggery or brown sugar (optional, to balance sourness)
- 1 1/2 tsp (9 g) salt, or to taste
- 2 cups (480 ml) water (adjust for desired gravy)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Heat oil in a heavy-bottomed pot over medium heat. Add mustard seeds and let them crackle, then add fenugreek seeds (if using) and curry leaves for a few seconds.
2. Add sliced onions and sauté until soft and light golden, 6–8 minutes. Stir in garlic, ginger, and green chilies and cook 1–2 minutes until fragrant.
3. Add turmeric, chili powder, coriander powder, cumin powder, and crushed black pepper; sauté 30–45 seconds to bloom the spices. Add chopped tomatoes and cook until they break down and oil separates, 6–8 minutes.
4. Add the chicken pieces and stir to coat with the masala. Brown the chicken lightly on all sides for 4–5 minutes.
5. Pour in the strained tamarind pulp, 2 cups (480 ml) water, jaggery, and salt. Bring to a boil, then reduce heat to low, cover, and simmer gently for 25–35 minutes until the chicken is tender and the flavors have melded. Adjust water for a thicker or thinner gravy.
6. Taste and adjust seasoning and sourness; simmer uncovered 3–5 minutes if you want a slightly reduced, richer gravy.
7. Garnish with chopped cilantro and serve hot with steamed rice or traditional millet rotis.