Traditional Rayalaseema chicken pulusu is a thick spicy chicken gravy cooked along with coconut and kaju paste. This goes along with rice, chapatti or Rayalaseema Ragi Sangati
Wash chicken under running water and cut them into medium fine pieces. Add a pinch of salt to water and wash thoroughly. Take chicken into a cooking bowl and add salt, turmeric, ginger garlic paste, curd and pour 1cup of water, give it a good stir and let it cook for around 15mins. This will remove any smell and adds good taste to chicken
While chicken is cooking take another pan and heat 4 table spoons of oil. Add chopped onions, chilies, curry leaves and stir it until onions turn to golden brown. Add tomatoes, coconut and kaju paste to the pan and mix them well. Coconut and kaju paste is prepared by grinding dry coconut (or coconut powder) with kaju. This will bring good texture to curry. You can add more coconut paste, if you want thick gravy. Let it cook for around 15 mins
Now take the boiled chicken and add it to the gravy prepared in above step and cook it on medium flame for around 15mins. Gently stir the mixture, so chicken pieces are cooked evenly
Once extra water is evaporated, the remaining is a thick gravy with well cooked chicken. Add chopped Coriander leaves, Coriander seeds powder and Chicken masala and mix it gently.
Rayalaseema chicken pulusu can be served with Chapati, Chicken Biryani, Ragi Sangati
Ingredients
Directions
Wash chicken under running water and cut them into medium fine pieces. Add a pinch of salt to water and wash thoroughly. Take chicken into a cooking bowl and add salt, turmeric, ginger garlic paste, curd and pour 1cup of water, give it a good stir and let it cook for around 15mins. This will remove any smell and adds good taste to chicken
While chicken is cooking take another pan and heat 4 table spoons of oil. Add chopped onions, chilies, curry leaves and stir it until onions turn to golden brown. Add tomatoes, coconut and kaju paste to the pan and mix them well. Coconut and kaju paste is prepared by grinding dry coconut (or coconut powder) with kaju. This will bring good texture to curry. You can add more coconut paste, if you want thick gravy. Let it cook for around 15 mins
Now take the boiled chicken and add it to the gravy prepared in above step and cook it on medium flame for around 15mins. Gently stir the mixture, so chicken pieces are cooked evenly
Once extra water is evaporated, the remaining is a thick gravy with well cooked chicken. Add chopped Coriander leaves, Coriander seeds powder and Chicken masala and mix it gently.
Rayalaseema chicken pulusu can be served with Chapati, Chicken Biryani, Ragi Sangati