This simple chicken curry called Kodi Kura is cooked in a gravy with minimum ingredients commonly found in most households. Every house in Andhra Pradesh has its own version of this curry. This is my lockdown version. Enjoy!
Ingredients
- 500 g boneless chicken (with bones may also be used), cut into pieces
- ¼ tsp turmeric powder
- 1–2 tsp chilli powder
Instructions
- Marinate the chicken with salt, turmeric powder, and chilli powder.
- Keep aside for 30–45 minutes.
Ingredients for Dry Grinding
- 1½–2 tsp coriander seeds
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- 2 tsp poppy seeds
- 2–3 green cardamoms
- 2–3 cloves
- 1 inch cinnamon
Instructions
- Dry roast all the spices until aromatic.
- Cool the roasted spices and grind into a fine powder.
- Keep aside.
Ingredients for the Curry
- 1–2 onions, finely chopped
- 1–2 tomatoes, finely chopped
- 2–3 green chillies, slit
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- Few curry leaves
- 2–3 tbsp oil
- Salt to taste
- Hot water
Instructions
- Heat oil in a pan or kadhai.
- Add the green chillies, onions, and curry leaves.
- Add the ginger and garlic paste.
- Fry on medium heat until the onions turn brown.
- Add the marinated chicken.
- Fry for 5–6 minutes.
- Add the prepared spice powder.
- Fry for another 1–2 minutes.
- Add the chopped tomatoes.
- Add salt.
- Cover and cook on low heat until the tomatoes soften.
- The masala should coat the chicken well and oil should be visible on the surface.
- Add hot water.
- Mix well.
- Cover and cook for 10–15 minutes or until the chicken is fully cooked.
- Adjust seasoning if required.
- Your simple Andhra Style Chicken Curry (Kodi Kura) is ready.
- Serve hot, garnished with fresh coriander leaves.
Enjoy with rice or rotis.
Note
- Dried coconut can be added to the spice powder for extra flavour.
- Cashew nuts may also be added.
Spice Level: 🌶🌶🌶
