Natu kodi pulusu (country chicken curry)
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A hot, thin curry of free-range country chicken with freshly ground spices, the classic partner for ragi sangati.
Region: Andhra Pradesh (Rayalaseema and villages across the State)Occasion: Sunday meals, festivals such as Sankranti, and family gatheringsTime: 1½ hoursServes: 4Non-vegetarian
Ingredients
- 1 kg country (natu) chicken, cut into pieces
- 2 onions, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tsp red chilli powder
- ½ tsp turmeric
- Salt to taste
- 4 tbsp oil
- Curry leaves and coriander
- For the masala: 1 tbsp coriander seeds, 1 tsp cumin, 1 tsp poppy seeds, 2 tbsp dry coconut, 4 cloves, 1-inch cinnamon, 2 cardamoms, 6 dried red chillies
Method
- Marinate the chicken with turmeric, salt, chilli powder and half the ginger-garlic paste for 30 minutes.
- Dry-roast the masala ingredients and grind to a fine paste with a little water.
- Heat oil, add curry leaves and onions and fry until golden. Add the rest of the ginger-garlic paste.
- Add the chicken and cook on high heat for 10 minutes, stirring, until it changes colour.
- Add the ground masala and 3 cups water. Cover and simmer for 45–60 minutes until the country chicken is tender (or pressure-cook for 5–6 whistles).
- Adjust salt, add coriander and serve with ragi sangati or rice.
History
Natu kodi means country chicken. Village families have long raised backyard fowl, which are firmer and need slow cooking.
Significance
Natu kodi pulusu with sangati is a celebrated Rayalaseema meal and is cooked for guests and festive Sundays.