Chicken Pulusu

Chicken Pulusu or Chicken Kura as we refer to it in Telugu makes a good side dish for Biriyani. Very easy to make gravy with available pantry ingredients and doesn't take much time to make. This Chicken gravy is quite mild and thin enough to be mixed up with the biryani. I am told it enhances the biryani taste. I trust my kids approvals. Even quite young, they are connoisseurs of such dishes.

Ingredients

• 250 gms Chicken cut into bite size pieces
• 1 tsp Ginger Garlic Paste
• 2 nos Cloves
• 1 nos Cardamom
• 1 inch Cinnamon
• 2 tbsp Curds / Yogurt
• 1 cup Onions
• 1 cup Tomato Puree
• 2 tbsp Coconut, grated
• 1 tsp Red Chili Powder
• 1.5 tsp Coriander Powder
• 1/2 tsp Fennel Seeds
• Handful Coriander leaves
• 2 tsp Cooking Oil
• Salt to taste

Step by Steps

Step 1

Heat a pan and dry roast all the ingredients. Once it cools down, powder it well. Keep it aside.

Heat a pan and dry roast the fennel and coconut till golden in colour. Allow it to cool down and grind to a paste, keep it aside. Wash and drain the chicken in a colander.

Step 2

Heat kadai with oil, add the whole garam masala, saute well. Then add the onion, saute till it changes colour. Add the chicken pieces, saute well and add salt and turmeric powder. Mix together before simmering and the chicken gets well coated. Next add red chili powder and continue sauteing till the chicken gets browned, now add the tomato puree and cook.

Step 3

Then add the curds and mix well. When you see the moisture is almost evaporated add the coriander powder and mix well. Once the chicken is well coated and oil comes out, add water and bring to boil. At this stage add the fennel and coconut paste, mix well and simmer again. The gravy should be thin as it's served with biryani.

Finally add the coriander leaves and remove.