Kobari Kodi Pulusu brings together tender chicken and warm Indian spices in a creamy coconut gravy. This recipe comes from the coastal regions of South India, where coconut is a kitchen staple. The chicken gets its flavor from both inside and out – stuffed with a spicy mixture and then cooked in fresh coconut milk until perfectly done.
About the Recipe
This recipe stands out because it combines two cooking methods – stuffing and braising. The ground spices infuse the chicken from within, while the coconut milk creates a rich gravy on the outside. It’s not your everyday curry – it’s special, rich, and perfect for when you want to cook something impressive.
Why You’ll Love This Recipe
You’ll love how the chicken stays juicy while soaking up all the flavors. The coconut milk adds richness without making it heavy. It’s a complete meal that looks fancy but isn’t hard to make. The leftovers taste even better the next day as the spices develop more flavor. Plus, it’s a great dish to make ahead for parties.
Kobari Kodi Pulusu Chicken in Dry Coconut Gravy
Cooking Tips
– Toast the spices before grinding for better flavor
– Don’t skip tying the chicken – it keeps the stuffing in place
– Cook on low heat for tender meat
– Let the coconut milk simmer gently to avoid curdling
– Adjust the chili amount to your spice preference
Serving and Storing Suggestions
Serves 6-8 people. Total prep and cooking time: 1.5 hours. Serve hot with steamed rice or flatbreads. Leftovers keep well in the fridge for 2-3 days. Reheat gently on low heat, adding a splash of water if needed.
Similar Recipes
- 1. Kerala Chicken Stew
- 2. Chettinad Chicken Curry
- 3. Coconut Milk Chicken Curry
Nutrient Benefits
This dish offers protein from chicken, healthy fats from coconut milk, and antioxidants from spices. The garlic and ginger add immune-boosting properties. Spices like cardamom and cinnamon help with digestion.
Kobari Kodi Pulusu (Chicken in Dry Coconut Gravy)
Ingredients
- 1 Chicken (about 1 1/2 kg, skinned and jointed)
- 1/2 cup Ghee
- 1 Coconut
- 2 cups Hot Water
- Salt as per taste
Grind Together:
- 12 Dry Red Chillies - 12
- 4 Cloves
- 5 Cardamoms
- 4 inch Cinnamon
- 3 tsp Coriander Powder (dry roasted)
- 1 tsp Poppy Seeds
- 1/4 Dry Coconut
- 2 tsp Garlic Paste
- 1 tsp Ginger Paste
- 2 Onions (finely sliced)
For Garnish:
- 6 Fried Cashewnuts
- Mint Leaves (few sprigs)
Instructions
- Stuff the chicken with the ground masala and tie up the chicken well, so that the stuffing does not come out.
- Heat half a cup of ghee in a pan.
- Fry the chicken, turning it around so that each side browns.
- Grind the fresh coconut and add 2 cups of hot water.
- Keep aside for 10 minues and extract 2 cups of milk.
- Pour 1 cup over the chicken.
- Simmer on low heat for about 10 minutes.
- Add the other cup of the coconut milk. Add salt.
- Cook on a slow flame till chicken is cooked and the stuffing thickens into a gravy.
- Cut the chicken into 8 or more pieces.
- Arrange on a serving plate.
- Garnish with cashewnuts and mint sprigs.
- Serve hot with rice.
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Frequently Asked Questions
Can I make this dish less spicy?
Yes. Reduce the number of red chilies or remove the seeds. The coconut milk helps balance the heat.
Can I use boneless chicken?
While possible, bone-in chicken gives better flavor and keeps the meat juicier during the long cooking time.
How do I prevent the coconut milk from curdling?
Keep the heat low and don’t let it boil. Stir gently and add the coconut milk gradually.
