Credits: nutankitchen.wordpress.com
A simple chicken curry for you today. The traditional Andhra Kodi Kura aka chicken curry has numerous versions. Each region within Andhra be it Konaseema, Telanagana, Coastal Andhra or Rayalaseema have their own version of chicken curry based on the cultural influence and available seasonal ingredients. However, it makes for a great accompaniment with flavored rice, biryani or rotis.
Ingredients:
Chicken – 1/2 kg.
Onion – 1 ( finely chopped ).
Ginger-garlic paste – 1/2 tbsp.
Green chillies -2 (Slit lengthwise).
Tomato puree – 1/2 cup.
Turmeric powder – 1/2 tsp.
Red Chilli Powder – 1/2 tsp.
Kashmiri Chilli Powder – 1 tsp.
Coriander Powder – 1 tbsp.
Cumin Powder – 1 / 4 tsp.
Coconut Milk – 1/2 cup.
Garam Masala :-
Cinnamon – 1/2 inch.
Green Cardamom – 1.
Cloves – 2.
Salt to taste.
Curry Leaves – 1 sprig.
Oil – 2 tbsp.
For the Masala :-
Dry roast & grind to a paste :-
Dry Red Whole Chillies – 4.
Poppy Seeds – 2 tsp.
Peanuts – 2 tbsp.
White Sesame Seeds – 1/2 tsp.
Method:
1. Heat oil in a vessel, add onions & saute till translucent.
2. Add green chillies, ginger-garlic paste & saute for 2 minutes.
3. Add the chicken, fry for 2- 3 minutes on high flame, tossing occasionally.
4. Add coriander-cumin powder, turmeric powder, red chilli powder, Kashmiri Chilli Powder & salt. Mix well.
5. Add ground masala, tomato puree. Mix. reduce heat & cook for 7 -8 minutes.
6. Add half a cup of water & cook till chicken is tender.
7. Add coconut milk & cook for a few minutes to get right consistency.
8. Finally add masala powder, mix well & turn off flame.
9. Season with curry leaves & serve with roti & steamed rice.
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