Thursday, April 3, 2014
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Andhra Chicken Curry Kodi Kura
Andhra Chicken Curry Kodi Kura
Spicy Restaurant style Andhra Chicken Curry.
.JPG) |
| Andhra Chicken Curry |
Chicken Marinade Ingredients
Chicken pieces-500 gms
Ginger and Garlic paste-1 tbsp
Kashmiri red chilli powder-1 tsp
Turmeric powder-1/4 tsp
Curd-2 tbsp
Salt-1 tsp
Curry Ingredients
Onion sliced- 2 nos
Tomato- 2 nos
Ginger and Garlic paste-1 tbsp
Curry leaves and Coriander leaves few
Salt to taste
Oil required
Water required
Masala paste Ingredients
Kashmiri red chillies-6 nos
Black peppercorns-1 tsp
Cumin seeds-1 tbsp
Coriander powder-1 tbsp
Fennel seeds-1 tbsp
Cinnamon stick- 1"
Cloves-4 nos
Coconut grated-2 tbsp
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| Kodi Kura |
Method
Marinade chicken pieces with the marinade ingredients for atleast 30 minutes.
Fry the onion slices in 1 tbsp oil until browned and grind to smooth paste.
Blanch tomatoes in boiling water, remove the skin and grind to puree.
Grind the masala ingredients to smooth paste.
Heat oil in a pan when hot add curry leaves and onions, fry for few seconds. Add ginger and garlic paste, fry for few more seconds. Add the marinated chicken pieces and saute for 5 mins. Now add tomatoes and ground masala paste.
Saute on medium heat until oil seprates on sides of pan from masala paste. Add 1 cup water and required salt to the chicken, stir well, cover pan with lid and cook chicken pieces for 15 mins or until chicken is cooked and tender. Garnish with coriander leaves and serve hot.
Tips
This gravy can be prepared in pressure cooker, 10 minutes is sufficient to cook chicken tender and soft.
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