Kodi Mamsam Pulusu / Chicken in Tangy Gravy

Ingredients

• Chicken – ½ kg
• Tomato Puree – 2cups
• Coconut Paste – 2 tbsps
• Ginger – Garlic – 2 tsps
• Jeelakkara / Jeera – 1 tsp
• Yalakulu / Cardamom – 4
• Lavangalu / Cloves – 4
• Dalchinna Chekka / Cinnamon – 1” piece, 2 no’s
• Marati Moggu – 2
• Curry Leaves – 2 sprigs
• Red chilli powder – 4 tsps
• Turmeric powder – ½ tsp
• Chintpandu/ Tamarind Paste – 2

Preparation Method

1. Heat the oil in a pan, add jeera, cardamom, cloves, cinnamon, marati moggu one by one and fry for about half a minute.
2. Add curry leaves and ginger-garlic paste, fry for a minute.
3. Now add tomato puree, red chilli powder and turmeric powder.
4. Sauté till the water from the tomatoes dries up and it starts leaving oil.
5. Then add the cleaned chicken pieces & mix thoroughly for a minute.
6. Pour the tamarind paste mixed with water.
7. Bring it to boil, add coconut paste and cook till the chicken becomes soft.
8. Serve the tasty kodi pulusu with hot steamed rice.

Variations

Same recipe can be repeated with country chicken instead of broiler chicken which will give tastier pulusu.