Konaseema Kodi Kura
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Konaseema Kodi Kura

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.

Main Ingredients:

  1. Chicken
  2. Poppy seeds
  3. Sesame seeds

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
  • Peanuts: fistful
  • White Sesame Seeds: 1 tbsp

 

Method

  1. 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.
  2. Add the cleaned chicken pieces and cook on high heat for 5-6 mts, mixing once in a while.
  3. Add the turmeric powder, coriander powder, cumin powder, red chili powder and salt, mix well.
  4. Add the ground paste and tomato puree and mix. Reduce heat to medium, cook without lid for 7-8 mts.
  5. Add half a cup of water and cook covered for 20-25 mts or till the chicken is cooked.
  6. Add the coconut milk and cook without lid for a few minutes till you get the desired gravy consistency.
  7. Finally add the garam masala pwd, mix well. Turn off heat.
  8. 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.

Tips

  • 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.