Andhra style chicken curry | Kodi Kura recipe
Servings 0
Ingredients
- Chicken 600 gms
- Onions 3 medium
- Green chillies 3-4
- Red chilli powder 3 tsp
- Turmeric powder ½ tsp
- Garam Masala 2 tsp
- Ginger garlic paste 2 tbsp
- Oil 2 tbsp
- Curd ¾ cup
- Coriander leaves to garnish
To Roast and Grind
- Coriander 2 tsp
- cardomom 1
- Cloves 1-2
- Cinnamom small stick
- Cumin 1 tsp
- Fennel seeds ½ tsp
- Pepper powder ¼ tsp
- Cashews 5-6 optional
Instructions
- Finely chop the onions, slit green chillies lengthwise. If you don't have ginger garlic paste you can make the paste and keep it ready. Beat the curd and keep it aside
- Dry roast the ingredients given under roast and grind section except cashews. Add the cumin seeds at the end as they get browned fast. Cool the mixture and grind to a fine powder.
- Roast cashews in the same kadai and grind to a smooth paste. This step is optional. It gives rich taste to the gravy.
- Heat oil in a kadai. Once it is hot add the finely chopped onions and slit green chillies. Saute nicely till the raw smell of onions goes.
- Now add ginger garlic paste and saute nicely for few minutes.
- Then add chicken and saute for few minutes
- Now add red chilli powder, turmeric powder, garam masala and salt.
- Add required water and allow it to boil.
- Now add the roasted powder and cook till chicken is tender and soft.
- Add the cashews paste if you are using and allow it to boil for 5 minutes
- Finally add the curd and cook for few mins and switch off.
- Garnish with coriander leaves
- Serve hot with rice or roti.
Notes
Add the consistency of the gravy by adding more or less water.
You can use 2 tomatoes in place of curd if you don't like to add curd.
You can use 2 tomatoes in place of curd if you don't like to add curd.