Photograph of the finished Natu kodi pulusu

India · Gà ta nấu chua kiểu Andhra Pulusu

Natu kodi pulusu

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 3.7 lb
  • Photograph of Sour tamarind Sour tamarind 7.1 oz
  • Photograph of Onion Onion 2.4
  • Photograph of Red chilli powder Red chilli powder 2.1 oz
  • Photograph of Coriander seed powder Coriander seed powder 1.4 oz
  • Photograph of Curry leaves Curry leaves 48 leaves
  • Photograph of Ginger Ginger 4.2 oz
  • Photograph of Turmeric powder Turmeric powder 0.7 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Palm sugar Palm sugar 1.7 oz

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.

Start cooking