Hyderabadi Kodi Pulusu Recipe

About this recipe

A rich and flavorful chicken curry from Telangana, Hyderabadi Kodi Pulusu combines succulent chicken with a medley of spices, tamarind, and aromatic herbs. Perfect for dinner, this dish is a protein-packed delight that brings the essence of Hyderabad to your plate.

Ingredients

• 20G Curry Leaves
• Pcs Chings Masala Chicken Chilli
• - Onion
• 250 ml Coconut Milk
• 250g Coriander
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 100g Garam Masala
• - Mustard Seeds
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 10G Salt
• 500 ml Water
• - Cumin Seed

Instructions

1. Step 1: Heat 30 ml of oil in a heavy-bottomed pan over medium heat for 2 minutes until shimmering. Add 5 g of mustard seeds and 5 g of cumin seeds, allowing them to crackle. Stir in the curry leaves and sauté for 30 seconds until aromatic.
2. Step 2: Add 200 g of finely sliced onions and sauté for 5-7 minutes on medium heat until golden brown. Incorporate 20 g of ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
3. Step 3: Stir in 150 g of chopped tomatoes, 5 g of turmeric powder, 10 g of red chili powder, and 10 g of coriander powder. Cook the mixture on medium heat for 5-7 minutes, stirring occasionally, until the oil begins to separate.
4. Step 4: Add 500 g of chicken pieces and cook on high heat for 3-4 minutes, stirring to coat the chicken evenly with the masala. Lower the heat, cover the pan, and let the chicken cook for 10 minutes, stirring occasionally.
5. Step 5: Pour in 50 ml of tamarind pulp, 100 ml of coconut milk, and 250 ml of water. Mix well, bring the curry to a boil, then reduce to a simmer. Cover and cook for another 10 minutes until the chicken is tender and the gravy thickens.
6. Step 6: Add 5 g of garam masala and adjust salt to taste. Stir well and let the curry simmer for 2 more minutes. Garnish with 20 g of fresh coriander leaves and serve hot.