Andhra Kodi kura | Andhra chicken curry
Andhra style chicken curry, famously known as Kodi kura prepared with chicken and flavorful spices.
Ingredients
Ingredients:
To soak & grind:
- ½ cup poppy seeds kus kus
- ½ cup cashew nuts
To marinate:
- 500 g chicken with bones
- 1 tsp gg paste
- ½ tsp salt
- ½ tsp chilli powder
- ¼ tsp turmeric powder
- ½ lemon
Other ingredients:
- 3 tbsp. oil
- 1 bay leaf
- 2 cinnamon sticks
- 3 cloves
- 1 tsp fennel seeds
- 3 green chillies
- 1 cup chopped onion
- 1 sprig curry leaves
- 1 tsp ginger garlic paste
- 1 cup chopped tomatoes
- ½ tsp turmeric powder
- 1 tbsp. chilli powder
- ½ tbsp. coriander powder
- 2 cups water
- 1 ½ tsp salt as per taste
- ½ tsp pepper powder
- ¼ tsp garam masala
- Coriander leaves
Instructions
Preparation:
- Soak poppy seeds and cashew nuts with some warm water for 20 minutes.
- After 20 minutes, grind them into a fine paste and keep ready.
- Chop onions, tomatoes and chillies.
- Make ginger garlic paste with 12 garlic pods and two inches of a ginger piece.
How to marinate:
- Wash the chicken pieces well with enough water. Drain extra water completely.
- Take chicken pieces in a bowl, add ginger garlic paste, salt, chilli powder and turmeric powder.
- Also, add lemon juice and mix all ingredients with the chicken pieces well.
- Keep aside this marination for at least an hour.
Recipe to make Andhra chicken curry:
- Heat oil in a pan, add spices like bay leaf, cinnamon, cloves and fennel seeds.
- Saute them for two minutes until a nice aroma arises.
- Add slit green chillies, onions and curry leaves.
- Saute the onions until they become light brown in color.
- Add ginger garlic paste and saute well to remove the raw flavor.
- Now add chopped tomatoes and cook until soft.
- Put turmeric powder, check powder and coriander powder.
- Pour some water to cook the masala powders.
- Add the marinated chicken pieces and mix well with the masala.
- Simmer the stove, cover with a lid and cook chicken pieces in its own juice/moisture for five minutes.
- After 5 minutes, open the lid and add some more water.
- Put salt for the gravy and mix. Cook for five more minutes.
- Now add the ground poppy seeds and cashew paste to the gravy.
- Add garam masala, pepper powder and some coriander leaves.
- Mix everything, cover with a lid and cook for five minutes in low heat.
- Switch off and serve the hot spicy Andhra Kodi kura with rice.
Video
Notes
Tips: 1) Firstly, use chicken pieces with bones for this gravy to get the real taste. 2) Next, always adjust the quantity of spice powders to suit your needs. Mind that we use all kinds of Indian hot spices like green chillies, chilli powder and pepper powder for spiciness. 3) Also, do not skip the marination process as it gives tender chicken pieces. 4) Finally, the chilli powder I use is too hot hence I used one tablespoon of it. You choose the quantity of chilli powder according to your brand.
Nutrition
Calories: 550kcal
Tried this recipe?Let us know how it was!