I know this is going to be another chicken Pulusu and I managed to make it a thali too with what was made on the day. With kids liking only chicken, it's only natural that we end up making different types of chicken gravy. Today's version is a recipe from my Aunt, Amma sister. She is from Kurnool and this is the method that's made in Kurnool District.
When Amma made it for the first time, I said I ought to take it step wise. But then we ended up making this type pretty often as kids liked it and well you know I couldn't take step wise. And making this so often I also realized this is much easier to make, though of course it depends on what you consider is easy.
Chicken Pulusu ~ Kurnool Style
Chicken - 1 kg
Turmeric powder a pinch
Salt - 1/2 tsp
Onions - 150 gms
Green Chillies - 2 long
Ginger Garlic paste - 1 & 1/2 tsp
Chili powder - 1 & 1/2 tsp
Coriander powder - 1 & 1/2 tsp
Tomato puree - from 1 medium
Coconut paste - 1/2 cup
Dry Garam Masala
Clove - 2
Cinnamon - 2 inch
Poppy seeds - 1 tsp
How to make the Chicken Pulusu
Wash the chicken, add turmeric, salt, 1 tsp oil to the chicken and boil in a kadai till tender. When done, drain the chicken pieces and save the broth.
Meanwhile in a pan, dry roast 2 clove, cinnamon, 1 tsp poppy seeds and make a fine powder.
In another kadai, heat oil, saute onions, 2 green chilies. Saute till the onions turn colour.
When the onions turns colour, add only the cooked chicken pieces, save the broth. Fry for a while.
Then add ginger garlic paste, cook for a while.
Next add coriander powder, fry for 2 mins.
Then add chili powder, 1 tsp oil, fry for 2 mins.
Make tomato puree and add to the chicken. Once the chicken is mixed with the masala, add ground coconut paste. Simmer for couple of mins. Adjust salt, remember you already added salt during boiling.
Now add the chicken broth.
When the chicken starts to boil and reaches the consistency you need, add garam masala powder, before switching off.
Sending these for my Indian Thali Mela