Natukodi Pulusu (Andhra Country Chicken in Tamarind Gravy)
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Ingredients
- 800 g chicken thighs, bone-in
- 2 tbsp tamarind paste
- 2 onion, finely sliced
- 4 dried red chillies
- 15 g fresh ginger
- 5 garlic cloves
- 12 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
- 1 tsp jaggery
Nutrition (per serving)
- Calories
- 484 kcal
- Protein
- 34.6 g
- Carbohydrate
- 13 g
- of which sugars
- 8.3 g
- Fat
- 32.1 g
- of which saturates
- 12.6 g
- Fibre
- 2 g
- Salt
- 0.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a large pan, add the sliced onion and dried red chillies, and fry for 10 minutes until the onion is deeply golden.
- 2
Add the garlic, ginger and curry leaves, and fry for 2 minutes.
- 3
Add the chicken and ground turmeric, and cook for 5 minutes, turning to seal.
- 4
Stir in the tamarind paste, jaggery and 300ml water, cover and simmer for 35-40 minutes, turning occasionally, until the chicken is very tender, cooked through with no pink remaining and the gravy has thickened.
- 5
Uncover and simmer for 5 minutes more if needed to thicken further.
- 6
Serve hot with rice.
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