Sour Creamy Chicken / Pulliyitta Chicken

Ingredients

• 1000 grams Chicken (Cut into medium-sized pieces and cleaned well)
• 3 units Onions (Medium or large-sized onions)
• 3 units Tomatoes (Medium-sized tomatoes)
• 3 units Green Chillies
• 3 tablespoons Ginger Garlic Paste
• 3 tablespoons Red Chilli Powder
• 1 teaspoon Turmeric Powder
• 1 tablespoon Salt (Adjust to taste)
• 1 teaspoon Black Pepper Powder
• 0.5 cup Tamarind Pulp (Pulp of ripe tamarind)
• 5 tablespoons Vegetable Oil (Can substitute with coconut oil)
• 0.5 handful Coriander Leaves
• 0.5 handful Curry Leaves
• 1 cup Water (Warm water for cooking)

Instructions

1. 1In a pan or pressure cooker over medium heat, add vegetable oil. Once hot, add onions, tomatoes, green chillies, ginger garlic paste, salt, red chilli powder, turmeric powder, and black pepper powder. Sauté until the onions become translucent.
2. 2Add tamarind pulp, curry leaves, and coriander leaves to the mixture. Stir well and cook for an additional 5 minutes. Turn off the heat and allow the mixture to cool.
3. 3Once cooled, transfer the mixture to a mixer grinder and blend until a smooth paste is formed.
4. 4In a pan or pressure cooker, add the prepared paste and cook over medium heat. Add warm water and bring to a boil. Add the chicken pieces and cook for 15 minutes, or until the chicken is fully cooked. If using a pressure cooker, cook for 3 whistles.
5. 5Once cooked, remove from heat and serve the sour creamy chicken hot. Enjoy with rice or bread.