Kodi Kura Gravy

Kodi Kura Gravy

              Andhra Kodi Kura Gravy cuisine is popular for hot and spicy foods and especially the foods made in Guntur region. Guntur, a small town in andhra pradesh is well known for its fiery hot and spicy foods.

           The spicy and hot simple andhra chicken curry recipe called as kodi kura is a gravy that is cooked with minimum ingredients in many households in vijaywada and guntur regions of andhra pradesh.
 
           Andhra chicken curry recipe does not require any tomatoes,coconut milk or paste, instead poppy seeds and lemon juice are used to neutralize the spicy taste and to bring down the body temperature that is caused by the spices and chicken. However there are also recipes that call for more ingredients, but this chicken curry is a simple and quick one that is tasty and is easy to prepare.I have also mentioned tomatoes and coconut as optional ingredients and when to use them.

Ingredients (240 ml cup used)

• ½ kg chicken
• ¼ tbsp. red chili powder (adjust as needed)
• 3 medium onions finely chopped
• 1 green chili slit or chopped
• ¾ tsp ginger garlic paste
• 3 tbsp. Oil
• 1 tomato chopped finely (optional) (refer notes)
• Fistful of mint leaves (finely chopped) (optional)

To make a fine paste

• 3 tbsp. Poppy seeds or 10 cashewnuts / jeedi pappu
• 2 tbsp. Coconut (optional)

Marination

• ¾ tsp ginger garlic paste
• ⅛ tsp turmeric
• Salt as needed
• 1 to 3 tbsp. lemon juice (adjust as needed) or curd
• ¾ tbsp. red chili powder

Whole spice

• 1 bay leaf or 1 sprig curry leaves
• 2 to 3 cloves
• 2 cardamom
• 1 inch cinnamon stick
• ¼ shahi jeera or cumin

Garam masala pow

• 1 to 1 ½ tsps. Garam masala powder or
• make garam masala powder using
• 2½ tbsp. Coriander seeds / daniya
• 2 inch thin Cinnamon
• 4 to 6 Cloves
• 2 to 3 cardamom
• ½ tsp jeera
• 6 pepper corn

Instructions

1. Sun dry or dry roast poppy seeds. First powder them thoroughly to a fine powder and then add water to make a smooth paste. Use very little water. Do not add water before it becomes a fine powder else you will feel the poppy seeds in the mouth while eating. If you cannot make a smooth paste, do not attempt to use the poppy paste, instead replace with 10 cashew nuts paste.If using coconut add it along with water to make a fine paste or thick milk like consistency.
2. Marinate chicken with marination ingredients and set aside till we use it.
3. Add oil in a pan and heat till hot, sauté the whole spices in the oil for a min.
4. Add green chili, salt and onions. Fry till onions become fragrant and golden evenly.
5. Add ginger garlic paste and sauté again till it becomes fragrant. Do not burn. If using tomato, you can add now and fry till the mixture is roasted well and oil begins to separate.
6. Add chicken and fry on a high flame for 2 to 3 mins.
7. Add chopped mint leaves and the rest of the chili powder and garam masala.
8. Add water just enough to immerse the chicken.Do not add lot of water. Curry becomes runny.
9. Cover and cook on a low flame till the chicken is fully cooked and is tender.
10. Add the poppy seeds paste. Stir well and cook till you get the required consistency for about 3 to 5 minutes. Stir often to prevent the poppy seeds paste from sticking at the bottom. Serve andhra chicken curry with any rice or phulka.

Notes

If you wish to use tomato, reduce the lemon juice for marination. Add chopped onions after frying ginger garlic paste and then fry till the tomatoes turn mushy and begin to leave oil.

Nutrition Information

Serving size: 1 cup Calories: 625 calories Fat: 44 grams Saturated fat: 8 gramsCarbohydrates: 22 grams Sugar: 6 grams Sodium: 569 mg Fiber: 9 gramsProtein: 35 grams Cholesterol: 125 mg.

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