'the Really easy' Kodi Pulusu : Chicken in Tangy Gravy

Ma usually sets aside the chicken pieces with decent amount of meat on to them for fry / biriyani. The bony stuff goes into this tangy dish which goes well with steamed rice.

STEP 1 : Marinading the chicken

Onion, medium sized, chopped	2
Ginger-garlic paste	2 tsp
Mustard,	2 tsp
Cumin seeds	1 tsp
Oil	2 tsp
Salt	1tsp ( adjusted to taste)

Pop mustard and cumin seeds in the oil. Make a fine paste of all the above ingredients. Mix the chicken pieces with the paste and set aside for about an hour.

STEP 2 : The preparation

Onions, medium sized, cut into thin slices	2
Mustard seeds	1 tsp
Cumin seeds	1 tsp
Dried red chilli	2
Tamarind	Lemon sized ball soaked in 2 cups of warm water
Coriander leaves	Small bunch
Curry leaves	6-8 leaves
Oil	2 tblsp

Heat oil in a heavy pan. Pop mustard and cumin seeds taking care to avoid charring them. Add onions, curry leaves and red chilli. Wait for onion to turn a golden brown. Add the chicken pieces with the masala paste and cook on a low flame. This takes time, and the chicken should be well cooked. Oil separating from the pieces is a sign. Now add the tamarind extract and 2 more cups of water. Cook on a low flame for 10 – 15 minutes, or till gravy thickens. Add salt according to taste. Garnish with coriander leaves.

Serve with steamed rice and fried chicken.