Natu kodi pulusu

Method

1. 1 Chop the chicken into pieces with the bone; this dish requires firm chicken to create a flavorful broth.
2. 2 Sauté the onions with crushed ginger and garlic, then sprinkle with turmeric, chili powder, and coriander powder.
3. 3 Add the chicken and stir-fry for 10 minutes, then pour in water and cook for 30 minutes until the meat is tender.
4. 4 Add the tamarind juice only in the last 12 minutes; adding it too early will cause the acid to toughen the chicken meat.
5. 5 Add palm sugar to balance the sourness, preventing it from becoming too intensely sour.
6. 6 The sauce should be thin like soup, not thick like curry; sauté the curry leaves and then pour it over.

With an appliance

• Pressure cooker 45 min

  Replace step 3: cook under high pressure for 12 minutes, then release the pressure naturally; add the tamarind juice after opening the lid.