Andhra Chicken Curry Recipe | Natu Kodi Kura | Naatukodi Pulusu | Kitchenstagram
Telugu cuisine is known for its bold flavours and deep-rooted traditions, and one dish that stands out for its cultural and culinary significance is Naatukodi Pulusu or Andhra Chicken Curry – a spicy, tangy country chicken curry that’s specially popular across Andhra Pradesh and Telangana. This dish holds a special place in many Telugu households, particularly during weekends and festive occasions like Sankranti, when it’s often prepared with care and served with pride.
Traditionally, Naatukodi Pulusu or Andhra Chicken Curry is made using country chicken, which has a firm texture and richer taste compared to broiler chicken. It is typically cooked slowly over a wood fire in clay pots, a method that infuses the curry with a distinctive smoky aroma. The base of the curry usually consists of Onions, Garlic and minimal spices, allowing the natural flavours of the meat to shine through. This rustic version is light on the stomach and full of character, making it a beloved comfort food.
One of the unique aspects of this dish is its versatility when it comes to pairings. Many Telugu people enjoy it with Gaarelu (deep-fried black gram fritters), dosas, steaming hot rice, or Raagi Sangati (finger millet balls). Its robust flavours complements these accompaniments perfectly, turning a simple meal into a feast. While the traditional recipe remains popular, recent years have seen a wave of culinary experimentation.
What makes Naatukodi Pulusu truly special is how each family adds in own twist. Some might include tomatoes, while others opt for coconut milk. Despite these differences, the heart of the dish remains unchanged- it’s a celebration of local ingredients, traditional cooking, and shared heritage. Whether served at a festive gathering or enjoyed as a comforting weekend meal, Naatukodi Pulusu continues to be a flavourful embodiment of Telugu culinary pride.
Serving suggestions:
Pair this Naatukodi Pulusu or Andhra Chicken Curry with hot steamed rice, ghee-infused rice or enjoy it alongside or enjoy it with Gaarelu (deep-fried black gram fritters), dosas, steaming hot rice, or Raagi Sangati (finger millet balls), soft phulkas, tawa parathas or flaky laccha parathas for a hearty meal.
Storage Tips:
Refrigeration: Store any leftover chicken curry in an airtight container in the refrigerator for up to 2 days. When ready to enjoy again, you can reheat it either on the stovetop or in the microwave.
Reheat: For stove reheating, place the curry in a saucepan over low to medium heat. If it appears too thick, add a splash of water to loosen the consistency. Stir occasionally to prevent it from sticking or burning, and let it warm through gently for about 5-10 minutes. To reheat in microwave, transfer the curry to a microwave safe bowl and heat for 2-3 minutes, then stir and continue heating for another 1-2 minutes until it’s not throughout.
Ingredients:
1 kg Chicken, curry cut
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Black Peppercorn
5-6 nos. Clove
1 inch Cinnamon
4 nos. Green Cardamom
1 no. Star Anise
1 no. Marathi Moggu/ Kapok Bud
1/2 tsp Fenugreek Seeds
1/2 cup Dry Coconut, sliced
1/2 cup Cashew nuts
2 tbsp Poppy Seeds
4 tbsp Oil
1 no. Bay Leaf
2-4 nos. Green chili, sliced
2 nos. Onion, sliced
Salt to taste
1 sprig Curry Leaves
1 tsp Turmeric powder
1 tbsp Ginger-Garlic paste
1 tbsp Guntur Chili powder
2 cups, Water
1/2 cup Cilantro, chopped
Preparation:
- Step 1: In a frying pan add coriander seeds, cumin seeds, black peppercorn, clove, cinnamon, green cardamom, star anise, Marathi Moggu and fenugreek seeds. Roast them on low heat until they become fragrant. Transfer them in a bowl and allow them to cool down. Then grind them in a fine powder and transfer them in a bowl.
- Step 2: In the same pan, add dry coconut slices, cashew nuts and poppy seeds. Roast them on low heat until they become fragrant and golden. Transfer them in a bowl and allow them to cool down. Grind them along with a little water into a smooth paste.
- Step 3: Heat oil in a wok over medium heat. Add bay leaf and sliced green chili, fry for 1-2 minutes.
- Step 4: Then add sliced onions and 1 tsp salt, stir to combine. Salt helps brings the moisture out of the onions, which helps them cook faster. Fry the onions for 7-8 minutes or until golden-brown on medium heat.
- Step 5: Then add curry leaves and turmeric powder, sautée for 2-3 minutes.
- Step 6: Add ginger-garlic paste and sautée for 2-3 more minutes.
- Step 7: Then add the chicken and cook on medium-high heat for 7-8 minutes.
- Step 8: Add Guntur chili powder and cook on medium-high heat for 7-8 more minutes or until masala starts to leave oil from the sides.
- Step 9: Then add 2 cups of water, prepared masala, coconut-cashew-poppyseeds paste and salt to taste, stir to combine.
- Step 10: Cover and cook on low heat for 30-40 minutes or until the chicken is cooked through. Stir in between as required. Add fresh coriander and stir to combine.
- Step 11: Serve Andhra Chicken Curry with hot steamed rice, ghee-infused rice or enjoy it with Gaarelu (deep-fried black gram fritters), dosas, steaming hot rice, or Raagi Sangati (finger millet balls), soft phulkas, tawa parathas or flaky laccha parathas for a hearty meal. Enjoy!!
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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