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By Chef Chandan Prajapati

Kodi Kura / Andhra Chicken Curry

This recipe is contributed by Chef Sai Kumar

 

INGREDIENTS

MAIN INGREDIENT

CHICKEN CUT INTO PIECES – 500 GM (PREFERABLY BONELESS CHICKEN)

FOR THE PASTE

GINGER                                                 50GM

GARLIC                                                 50GM

ONION SLICE                                       100GM

TOMATO SLICE                                    150GM

GREEN CHILLY                                    5NO

CORRIANDER SEEDS                       50GM

JEERA                                                    1TSP

CINNAMON STICK                              2NO

CLOVE                                                   4NO

KHUS KHUS (POPPY SEEDS)         2TSP

CASHEWNUTS                                   150GM

FRESH GRATED COCONUT            200GM

 

FOR TEMPERING

OIL                                                         5TSP

MUSTARD SEED                                 ¼ TSP

CURRY LEAVES                                  1BUNCH

ONION                                                 100GM SLICED

TOMATO                                             150GM SLICED

RED CHILLY PER                                 2TSP

TURMERIC POWDER                          1TSP

SALT                                                      TO TASTE

 

FOR GARNISH

FRESH CORRIANDER LEAVES

 

METHOD

COMBINE ALL THE INGREDIENTS FOR THE PASTE IN A BLENDER. ADDING LITTLE WATER MAKE A FINE PASTE

TAKE KADHAI AND HEAT IT. PUT THE OIL .WHEN THE KADHAI IS HOT PUT THE MUSTARD SEEDS, CURRY LEAVES, ONION SLICES AND TOMATO SLICES AND SAUTE IT FOR FEW MINUTES TILL LIGHT BROWN.

NEXT PUT THE MASALA PASTE IN THE KADHAI AND COOK TILL THE RAW FLAVOUR IS REMOVED

THEN PUT THE CHICKEN IN TO GRAVY ADD THE RED CHILLY POWDER, TURMERIC POWDER AND SALT AND COOK ON SLOW HEAT TILL THE CHICKEN IS COOKED AND TENDER.

SERVE HOT GARNISHED WITH FRESH CORRIANDER LEAVES.                                                        

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