Kodi Kura

Kodi Kura


  • 1/2 kg chicken ,cleaned and cut into medium sized pieces
  • 1 tbsp ginger garlic paste
  • 1 cup button onions/sambar onions (peeled)
  • whole spices (3 elachi, 2″dalchini, 6 cloves,one star anise)
  • 2 cups of water
  • salt
  • oil
  • chopped coriander leaves for garnish

For paste:

  • 1 tbsp coriander seeds
  • 1/4 tsp cumin seeds
  • 5-6 dry red chillis
  • 1 tsp saunf (fennel seeds)
  • 2 elachi (green cardamom)
  • 4 lavanga (cloves)
  • 2″ dalchini (cinnamon)


Grind the button onions coarsely. Remove and keep aside.
Dry roast dry red chillis, coriander seeds, cumin, elachi, dalchini, cloves, saunf and make a paste adding some water.
Heat 3 tbsps of oil in a skillet and add whole spices. Now add the coarsely ground onions and fry till brown. Approx 7 mts.
Add ginger garlic paste and chicken and fry for 7 minutes.
Now add the ground paste and salt and mix well.
Cover and cook till oil separates.
Now add 2 cups of water and cook till done.
Garnish with chopped coriander leaves.

Serve with rice or rotis.