I have a simple chicken curry for you today. The traditional Andhra Kodi Kura aka chicken curry has numerous versions. Each region within Andhra be it Konaseema, Telanagana, Coastal Andhra or Rayalaseema have their own version of chicken curry based on the cultural influence and available seasonal ingredients.
I usually make this roast recipe using chicken legs and Nehal is extremely fond of it. Few spices go into its making and ensure you marinate the chicken for at least 3-4 hrs if not overnight and roast the chicken well. You can play around with the spices of your choice and add herbs like mint and rosemary.
If you want to experience the ‘kaaram’ (spicy hot) ruchi that Andhra food is known for, then you should taste the non-vegetarian fare which is sure to get taste buds tingling and set your tongue on fire. The fiery hot flavor is there and not in the vegetarian food which is definitely not spicy rather ‘mildly spiced’.
Today I tried my hand at cooking a traditional Andhra fish gravy recipe, Chepa Pulusu, which is ammas speciality dish. Chepa Pulusu is fresh fish cooked in a tangy tamarind sauce with freshly ground spices. This particular dish tastes best the next day (after the fish pieces are soaked in the tamarind and spice juices) served with hot steamed white rice and sliced onions.
One of my favorite iceberg lettuce and chicken salad recipe. I usually pair this protein rich salad with fresh fruit juice which makes for a filling complete meal. I created it on a whim one day and it has been a regular ever since. Easy to make, rich in texture and flavor.
Lettuce, cucumber, tomato, onion are essential along with chicken OR paneer OR tofu for today’s colorful and flavorful salad.
Mangalorean chicken curry, popularly known as ‘Kori Gassi’, is a speciality chicken dish among the Tulu speaking Bunt community. It is an extremely flavorful chicken gravy that has a quite a few spices going into its making. The ingredient list might appear daunting but don’t let it deter you from giving this authentic Mangalore chicken curry a try.
One of the best korma recipes I have prepared in recent times. Made for a wonderful side with Chicken Dum Biryani that I prepared on Sunday. The key to this recipe, which has its origins in the hill station of Tamil Nadu, is coconut, mint and coriander leaves which lends a greenish brown shade and infuses the korma with a mild sweet herby flavor, filling the kitchen with an aroma that is almost intoxicating.
We had a guest for lunch today. He is extremely fond of kheema curry that I prepare and had requested for it. This kheema curry that I am featuring today is a standard one but what makes a huge difference in flavor is the home ground masala powder that goes into its making. It amazes me how a simple combination of basic,
Meat lovers will relish this mutton curry which is cooked in combination with drumsticks. The meat becomes succulent and flavorful from the slow simmering to absorb the spices and the drumsticks give the taste buds a good tingle. Very easy preparation and makes a good curry with hot rice or rotis.