Tuesday, April 11, 2006

Chicken Pulusu (Gravy)

  1. Chicken- 500gms (cleaned)

  2. Dry/Fresh Coconut- 30gms

  3. Cloves (Lavanga)- 3

  4. Patta- little

  5. Ginger- 2 inch

  6. Garlic- 1 full (medium size)

  7. Onion- 2 (medium size)

  8. Tomato- 3

  9. Dhaniya (Coriander) Powder- 1 Spoon

  10. Chilly Powder- 1 Spoon

  11. Pepper Powder- 1 Spoon

  12. Coriander Leaves- 1/2 cup

  13. Curry Leaves- 10

  14. Turmeric- 1/2 Spoon

  15. Lemon- Half piece

  16. Jeera- little

  17. Salt (Taste enough)

  18. Oil

  1. Cut chicken into medium size pieces (it should not be very big pieces).

  2. Wash it neatly.

  3. Take one thick bottom container. Add Salt, Turmeric and Jeera to the chicken pieces (No water), mix it and keep it on medium flame. Keep lid.

  4. After some time water will come out from chicken. Then increase the flame.

  5. Boil it until water evaporates or chicken is cooked.

  6. Keep watching so that bottom should not be burnt.

  7. Meanwhile prepare masala.

Preparation of Masala:
  1. Take Coconut, Cloves, Patta, Ginger, Garlic, Half Onion, Coriander Powder, Chilly Powder, Coriander Leaves, and one Tomato and grind all these smoothly.

  2. If required add water while grinding.

Preparation of Curry:
  1. Take thick bottom container.

  2. Pour 2 Spoons of Oil and heat.

  3. Add jeera, curry leaves, onion pieces. Fry it.

  4. After the onion is fried, add tomato pieces and fry it until tomato becomes smooth.

  5. Then add the prepared masala and roast it on low flame, if required add little water, roast it until oil appears on the top.

  6. After that, add chicken pieces and water. Boil it until the masala is cooked (oil appears on the top).

  7. At the end, add chopped coriander leaves, lemon juice and pepper powder, keep it for five minutes on flame. (Gravy should not be too watery or too thick)

  8. Now your spicy, delicious Andhra style chicken curry is ready.


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