Nellore Kodi Pulusu (Andhra Tangy Chicken Gravy) with Kori Sukka (Mangalorean Chicken Dry Roast)
Nellore Kodi Pulusu (Andhra Tangy Chicken Gravy)
Ingredients
- • 400 g Chicken (with bone, cut into small pieces)
- • 1 tsp Turmeric Powder
- • 1 tsp Salt
- • 2 tbsp Oil
- • 1/2 tsp Mustard Seeds
- • 1/2 tsp Cumin Seeds
- • 5 Curry Leaves
- • 100 g Onion (finely chopped)
- • 10 g Ginger-Garlic Paste
- • 2 Green Chilies (slit)
- • 1 tsp Red Chili Powder
- • 1 1/2 tsp Coriander Powder
- • 1/2 tsp Garam Masala
- • 200 ml Water
- • 50 ml Tamarind Extract
Cooking Steps
Marinate chicken with 1/2 tsp turmeric powder and 1/2 tsp salt for 5 minutes.
Heat oil in a pressure cooker on stove. Add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
Add chopped onion and sauté until golden brown (about 3-4 minutes).
Add ginger-garlic paste and green chilies. Sauté for 1 minute until fragrant.
Add remaining 1/2 tsp turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for 30 seconds.
Add the marinated chicken pieces and sauté for 2-3 minutes until chicken is coated with spices.
Pour in water and tamarind extract. Add remaining 1/2 tsp salt. Stir well.
Close the pressure cooker lid and cook for 2-3 whistles (about 8-10 minutes on stove).
Let the pressure release naturally. Open the cooker, stir gently, and serve hot.
Kori Sukka (Mangalorean Chicken Dry Roast)
Ingredients
- • 400 g Chicken (boneless, cut into 1-inch pieces)
- • 1/2 tsp Turmeric Powder
- • 1 tsp Salt
- • 1 tbsp Coconut Oil
- • 100 g Onion (sliced)
- • 10 g Ginger-Garlic Paste
- • 2 Green Chilies (slit)
- • 100 g Grated Coconut
- • 1/2 tsp Cumin Seeds
- • 1 tsp Coriander Seeds
- • 1/4 tsp Fenugreek Seeds
- • 3-4 Dry Red Chilies
- • 1/4 cup Tamarind Extract
- • 10 ml Water
Cooking Steps
Marinate chicken with turmeric powder and 1/2 tsp salt for 5 minutes.
For the sukka paste: In a blender, grind grated coconut, cumin seeds, coriander seeds, fenugreek seeds, and dry red chilies with a splash of water to a fine paste. Set aside.
Heat coconut oil in a pan on stove. Sauté sliced onion until translucent.
Add ginger-garlic paste and green chilies, sauté for 1 minute until fragrant.
Add the marinated chicken and cook on medium-high heat for 3-4 minutes until chicken changes color.
Stir in the prepared sukka paste and remaining 1/2 tsp salt. Cook for 2-3 minutes, stirring constantly.
Add tamarind extract and simmer for 5-7 minutes until chicken is cooked through and gravy thickens to a dry consistency. Stir occasionally.