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.
Chicken: 1 kg, washed and cut into bite sized pieces
Onions: 2 finely chopped
Ginger garlic paste: 1 tbsp
Green chillis: 2 slit length wise half way
Tomato puree: 1 cup
Turmeric powder: 1/2 tsp
Red chili powder: 1 tsp
Coriander powder: 1 tbsp
Cumin powder: 1/4 tsp
Coconut milk: 1 cup
Garam masala powder: 1" dalchini, 1 green cardamom, 4 cloves finely ground
Curry leaves: saute in a tsp of oil till crisp (for garnish)
Salt: to taste
Oil: 2 tbsps
Dry roast and make a paste:
Dry Red Chilies: 5-6
Poppy Seeds: 1 tbsp
White Sesame Seeds: 1 tbsp
Heat oil in a cooking vessel, add the onions and saute till pink. Add the green chillis, ginger-garlic paste and saute for 4 mts on medium heat.
Add the cleaned chicken pieces and cook on high heat for 5-6 mts, mixing once in a while.
Add the turmeric powder, coriander powder, cumin powder, red chili powder and salt, mix well.
Add the ground paste and tomato puree and mix. Reduce heat to medium, cook without lid for 7-8 mts.
Add half a cup of water and cook covered for 20-25 mts or till the chicken is cooked.
Add the coconut milk and cook without lid for a few minutes till you get the desired gravy consistency.
Finally add the garam masala pwd, mix well. Turn off heat.
Remove onto a serving bowl and garnish with curry leaves or fresh coriander leaves. Serve warm with steamed rice, rotis or flavored rice or pulao.
You can follow the pressure cook method to quicken the cooking process. Once you add coconut milk, do not pressure cook. Let it cook without lid till you get the desired gravy consistency.