Spicy Andhra Chicken Curry | Kodi Kura Recipe

Today’s recipe is really a spicy chicken curry / kodi kura from Andhra cuisine. As I stated in few other recipes me and kids are really not a spice eaters. My H likes to have such curry once in a while, since he loves chicken to the core I made it for him one fine Sunday. You can reduce the spice level and this is a somewhat thick version of curry. Also you can dilute with coconut paste and water as desired. I referred this recipe from Foods 2Q but I couldn’t find the link now.


Ingredients

Chicken – 1 Lb or 450 grams
Well Ripen Tomatoes – 2 Medium Size
Onion – 1 Number (Large, US Onion)
Ginger – 1-1n1/2 Tbsp
Garlic – 6 Cloves
Coriander Powder – 2 Tbsp
Chicken Curry Powder – 2tsp (Optional)
Coconut Paste – 1/4 Cup (Optional)
Red Chili Powder (Optional)
Curry Leaves and Coriander Leaves – Few

To Marinate
Yogurt/Curd – 3 Tbsp
Turmeric Powder – 1/2tsp
Lemon Juice – Few Drops
Guntur Red Chili Powder – 1 Tbsp

To dry roast (Spice Mix)
Dry Red Chili – 4-5 Numbers
Cinnamon Stick – 1 Inch
Cloves – 6 Numbers
Pepper – 1/2tsp
Cumin – 1/2tsp
Fennel/Sombu – 2tsp

Method

• Clean the chicken and remove excess water.
• Marinate chicken along with yogurt, turmeric, red chili powder and lemon juice for 1 hour or overnight in refrigerator.
• Dry roast the ingredients given under “to dry roast” and once cooled powder it fine.
• You can either grate the ginger and garlic or make coarse paste out of it.
• Heat generous oil in kadai/pan add the thinly sliced onion and saute till it turns golden brown.
• Now add ginger garlic paste, curry leaves and saute till nice aroma attains.
• Once done add chopped tomatoes, salt and you can cover it with lid for the tomatoes to mash and cook well.

• Once done add dry roasted powder, marinated chicken cook for 8 minutes approx in  medium flame.
• When chicken starts leaving water, mix them well from bottom to top and cook for few more minutes like 3-4 minutes.
• If needed sprinkle some water whenever necessary, cover the lid and cook till chicken cooks well (Pic 1).
• Now add coriander powder, optional coconut paste, more red chili powder if needed and mix all together and cook in low flame.
• On and off give a stir from bottom to top.
• At one stage oil floats on top (Pic 2) now add finely chopped coriander leaves and remove from flame.
• You can have with curry with plain rice, briyani or Idli, Dosa kind of varieties.