ANDHRA CHICKEN CURRY / KODI KURA RECIPE :
Their is nothing more heart warming when a Mom-in-law lets her daughter-in-law
Passing it on to a daughter-in-law shows that she has accepted her wholeheartedly and therefore is now willing to allow her, into her precious kitchen secrets.
Priceless what do you say?
Traditionally green chillies and red chilli powder are used quite liberally to up the heat quotient of the gravy. In fact the world famous Guntur Chillies which are known for their robust heat are used predominantly in many dishes including this one so as to get the real spicy taste of the gravy. I would not be able to get two morsels of the piquant chicken curry down my throat without tears streaming from my eyes, but my in-laws extended family would openly say that without the high heat from the chilli combine, the gravy would not taste good.
So each to its own. Let the sharp peppers spice up your chicken gravy or the mildly peppered yet delicious chicken curry please your gut and taste. The choice is entirely yours.
Traditionally green chillies and red chilli powder are used quite liberally to up the heat quotient of the gravy. In fact the world famous Guntur Chillies which are known for their robust heat are used predominantly in many dishes including this one so as to get the real spicy taste of the gravy. I would not be able to get two morsels of the piquant chicken curry down my throat without tears streaming from my eyes, but my in-laws extended family would openly say that without the high heat from the chilli combine, the gravy would not taste good.
So each to its own. Let the sharp peppers spice up your chicken gravy or the mildly peppered yet delicious chicken curry please your gut and taste. The choice is entirely yours.
Andhra Chicken Curry is made in many different ways but I am putting up here the recipe that was passed on to me by my Mum-In-Law.
Prep Time : 10 mins
Cooking Time : 25 mins
Servings : 4
Ingredients :
1) Oil (any type) - 3 tbsp (you can decrease the amount if you want it healthy. Then use a non-stick wok for best results)
2) BAY LEAF - 1
3) Green Cardamom - 3
4) Cloves - 3
5) Cinnamon - 1 small stick
6) Onions - 2 medium finely sliced
5) Cinnamon - 1 small stick
6) Onions - 2 medium finely sliced
7) Ginger And Garlic Paste - 1 tbsp
8) Chicken - 500 g, cut of your choice. Normally bite size cut pieces are used.
9) Green Chillies - 2 slit, use more or less according to the amount of heat you prefer in your dish
10) Curry Leaves - 6-7
11) Turmeric - 1tsp
12) Red Chilli Powder - 2 tsp ( use more or less according to the amount of heat you prefer in your dish )
13) Coriander Powder - 2 tsp
14) Chicken Masala/ Chicken Curry Powder - 2 tsp
15) Milk - 1/2 Cup
( I have however used Almonds in my dish to make it more healthy. I have soaked 10-15 ALMONDS with 1tbsp poppy seeds in half a cup of warm milk for an hour and then ground it into a fine paste)
( In countries where poppy seeds are banned substitute it with 10-15 cashewnuts or 1 tbsp melon seeds/ Charmagaz).
17) Garam Masala Powder - 1tsp
18) Kasoori Methi / Dried Fenugreek Leaves - 2 tsp
19) Fresh Coriander leaves - 2 tbsp finely chopped ( for garnishing )
20) Water - 2 Cups
21) Salt to taste
PROCEDURE:
1) Heat Oil in a wok/ thick bottomed pan/non - stick pan.
2) Add Bay Leaf, Green Cardamoms, Cloves, Cinnamon Stick. Wait till the spices become fragrant.
3) Add Finely sliced Onions. Sauté till golden brown.
4) Add Ginger And Garlic Paste. Mix.
5) Add the Chicken pieces. Sauté till they get a light golden colour on either sides.
6) Add Green Chillies And Curry Leaves. Toss.
7) Add 1 Cup of Water and give everything on the pan a nice mix. Wait for the water to Bubble.
8) Add Turmeric And Salt. Stir. Simmer. Cover the utensil and let the chicken cook.
9) When the Chicken is almost cooked, Add Red Chilli Powder, Chicken Curry Powder, Coriander Powder. Mix.
10) Add Poppy Seed And Coconut Paste.
11) Crush the Dried Fenugreek Leaves between your palms and Add to the Curry.
12) Add Garam Masala And 1 tbsp of Fresh Chopped Coriander leaves. Give everything a nice mix.
13) Add the remaining 1 Cup of Water and let the chicken curry simmer till the Chicken is fully cooked and you get curry of the desired consistency.
14) Garnish with the remaining 1 tbsp Finely Chopped Fresh Coriander Leaves.
15) Serve piping hot with Steamed Basmati Rice and pepper kissed Fresh green salad
Ingredients :
1) OIL (any type) - 3 tbsp ( you can decrease the amount if you want it healthy. Then use a non-stick wok for best results)
2) BAY LEAF - 1
3) Green Cardamom - 3
4) Cloves - 3
5) Cinnamon - 1 small stick
6) Onions - 2 medium finely sliced
7) Ginger And Garlic Paste - 1 tbsp
8) Chicken - 500 g, cut of your choice. Normally bite size cut pieces are used.
9) Green Chillies - 2 slit, use more or less according to the amount of heat you prefer in your dish
10) Curry Leaves - 6-7
11) Turmeric - 1tsp
12) Red Chilli Powder - 2 tsp ( use more or less according to the amount of heat you prefer in your dish )
13) Coriander Powder - 2 tsp
14) Chicken Masala/ Chicken Curry Powder - 2 tsp
15) Milk - 1/2 Cup
16) Coconut & Poppy Seeds Paste - 2 tbsp ( Soak 1 tbsp poppy seeds in warm milk for an hour. Use Dried Coconut/ Copra. For a beautiful flavour hold a large piece of the Dried Coconut over flames and slightly get it charred. Chop into pieces(2 tbsp) and along with the soaked poppy seeds grind it to a smooth paste)
( I have however used Almonds in my dish to make it more healthy. I have soaked 10-15 ALMONDS with 1tbsp poppy seeds in half a cup of warm milk for an hour and then ground it into a fine paste)
( In countries where poppy seeds are banned substitute it with 10-15 cashewnuts or 1 tbsp melon seeds/ Charmagaz)
17) Garam Masala Powder - 1tsp
18) Kasoori Methi / Dried Fenugreek Leaves - 2 tsp
19) Fresh Coriander leaves - 2 tbsp finely chopped ( for garnishing )
20) Water - 2 Cups
21) Salt to taste
Procedure :
1) Heat Oil in a wok/ thick bottomed pan/non - stick pan.
2) Add Bay Leaf, Green Cardamoms, Cloves, Cinnamon Stick. Wait till the spices become fragrant.
3) Add Finely sliced Onions. Sauté till golden brown.
4) Add Ginger And Garlic Paste. Mix.
5) Add the Chicken pieces. Sauté till they get a light golden colour on either sides.
6) Add Green Chilies And Curry Leaves. Toss.
7) Add 1 Cup of Water and give everything on the pan a nice mix. Wait for the water to Bubble.
8) Add Turmeric And Salt. Stir. Simmer. Cover the utensil and let the chicken cook.
9) When the Chicken is almost cooked, Add Red Chilli Powder, Chicken Curry Powder, Coriander Powder. Mix.
10) Add Poppy Seed And Coconut Paste.
11) Crush the Dried Fenugreek Leaves between your palms and Add to the Curry.
12) Add Garam Masala And 1 tbsp of Fresh Chopped Coriander leaves. Give everything a nice mix.
13) Add the remaining 1 Cup of Water and let the chicken curry simmer till the Chicken is fully cooked and you get curry of desired consistency.
14) Garnish with the remaining 1 tbsp Finely Chopped Fresh Coriander Leaves.
15) Serve piping hot with Steamed Basmati Rice and pepper kissed Fresh green salad
Check List :
1) Chicken, 2) Oil, 3) Bay Leaf, 4) Green Cardamom, 5) Cloves, 6) Cinnamon, 7) Onion, 8) Ginger, 9) Garlic, 10) Turmeric Powder, 11) Salt, 12) Green Chillies, 13) Curry Leaves, 14) Red Chilli Powder, 15) Poppy Seeds/ Cashew Nuts/ Melon Seeds, 16) Dried Coconut/ Almonds, 17) Dried Fenugreek Leaves, 18) Garam Masala Powder, 19) Coriander Powder, 20) Chicken Masala/ Chicken Curry Powder, 21) Coriander Leaves, 22) Milk
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