Click on the image, above to submit to Pinterest.
Naatukodi Pulusu (Country Chicken Sour Curry)
Naatukodi Pulusu (Country Chicken Sour Curry) is a traditional Indian recipe (from Andhra Pradesh) for a classic curry of game chicken in a spiced tomato base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Country Chicken Sour Curry (Naatukodi Pulusu).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Additional Time:
(+3 hours marinating)
Serves:
6
Rating: 
Tags : CurrySpice RecipesChicken RecipesIndian Recipes
This is a classic chicken curry from Andhra Pradesh. This is a
desi or village-style dish traditionally cooked in mud pots. This recipe requires chicken on the bone for the best flavour. It uses
desi or village chicken, which is more like a game hen and is suited to long and slow cookery. Outside India or Asia, I would suggest using Cornish game hens in this recipe.
Ingredients:
For the Chicken Marinade:
1kg country chicken (use a Cornish game hen)
1/2 tbsp ground Turmeric
2 tbsp Oil
Sea salt, to taste
1 tbsp Ginger Garlic Paste
For the Spice Powder:
2 tbsp Coriander Seeds (Dhaniya)
7-8 Cloves (Laung)
5 green Cardamom pods (Ilaichi)
3cm length of Cinnamon Stick
4 tbsp desiccated Coconut (Copra)
1 tbsp Khuskhus (blue poppy seeds)
1 Bay Leaf (Optional)
For the Curry:
6 tbsp Oil
2 Green Chillies, Slit
2 Onions, Diced
2 Sprigs Curry Leaves
1/2 tbsp Ginger-Garlic paste
750ml Hot Water
2 Tomatoes, Diced
2 1/2 tbsp Red Chilli Powder
juice of 1 Lemon
4 tbsp Coriander Leaves, Chopped
Method:
Joint the chicken and cut into serving sized pieces. Place in a bowl and rub in the salt, turmeric, ginger-garlic paste and oil. Set the chicken aside to marinate for at least three hours.
Place a non-stick pan over medium heat. Use to toast all the spices for the masala powder until a aromatic (about 90 seconds). Add in the Khuskhus (blue poppy seeds) last. Take off from the fire when the Khuskhus starts to splutter then turn out onto a plate to cool.
Once cold, transfer the spices to a spice or coffee grainder and render to a fine powder.
Heat oil in a pot. Add the slit green Chillies, curry leaves, sliced onions, and salt. Fry until the curry leaves blacken and the other ingredients turn a golden brown.
Add ginger-garlic paste and fry for about 2 minutes, until they are no longer raw.
Add the diced tomatoes and cook until pulpy (about 10 minutes); by this time the oil should separate and float to the surface. Now add red Chilli powder and continue to fry, adding a little water as needed to prevent the ingredients from burning.
Now add the marinated chicken pieces and fry over high heat, until the chicken colours a nice golden brown all over.
Now add the hot water. Mix well to combine then cover the pot with a lid and let everything cook over medium heat until the chicken pieces become tender. This may take 35-40 minutes or more, depending on the quality of the chicken (remember that a game-style bird will take longer to cook).
When the meat is 80% cooked, add the powdered spices and coriander leaves. Cover and cook until the oil separates and floats to the top.
Once the meat is tender, add the juice of one lemon and mix well to combine.
Once the oil separates and floats over the curry, take the vessel off the heat. Serve accompanied by rice.
%20Recipe)