Kodi Kura (Traditional Andhra Chicken Curry)
Andhra cuisine is a blend of both vegetarian and non-vegetarian dishes. Major part of non-vegetarian dishes are made of chicken, meat and sea food like fish,prawns and crabs. The most important spices used in Andhra region are ginger, garlic, cumin, fenugreek, cinanmom, cloves, cardamom, poppy seeds, coriander seeds,star ani seed and bay leaves.
Kodi koora (Chicken curry) is one of the most popular dish in Andhra. Garelu (A snack made with urad dal) and kodi koora is considered to be a great combination in Andhra. This is a curry which is prepared with cubes of chicken cooked with onions and home-made masala.
Chicken - 500 gms (cut into cubes)
Onions - 8 finely chopped
Green chililes - 5 to 6 (slit into two halves)
Curry leaves - 2 sprigs
Turmeric - 1 tsp
Chillie powder - 2 tb sp
Salt to taste
oil - 3 tb sp
water - 2 cups
Poppy seeds (gasagasalu) - 6 tb sp
Cloves (lavangalu) - 6
Cardamom (elaichi) - 3
Small cinanmon stick (dalchini)
Coriander seeds (dhaniyalu) - 2 tb sp
Cashew nuts - 2 to 3 tb sp
Ginger - 1" piece
Garlic - 3 pods
1. Grind poppy seeds, cloves, elaichi, cinanmon stick, coriander seeds, cashew nuts, ginger, and garlic to smooth paste.
2. Wash chicken cubes with water. Add ground masala paste,2 tb sp of chillie powder, a pinch of turmeric, and salt, leave aside for 15 mts.
3. Heat oil in a kadhai, add chopped onions, a pinch of turmeric, curry leaves, green chillies and fry till golden brown.
4. Add chicken cubes and mix well. cover with a lid for 4 mts and let it cook in low flame.
5. Remove the lid, add 2 cups of water, cover and cook in low flame till the chicken pieces turn soft. salt can be added at this point if not sufficient. once the chicken is soft, cook in high flame till the gravy turns thick.
6. Garnish with coriander and serve hot with rice or chapathis. This goes well with both rice and chapathis too.