Andhra Chicken Curry/ Kodi Kura

Spicy Restaurant style Andhra Chicken Curry.

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

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.