Sunday, March 30, 2008

Andhra Kodi Koora / Chicken Curry


Ingredients

Chicken - 3 lbs
Onion - 1 Big
Ginger Garlic Paste - 2 tbsps
Curry Leaves - 1 sprig
Green Chillies - 5 medium
Garam Masala Powder - 1 tbsp
Coriander Powder - 1 tbsp
Oil - 5 tbsps
Chopped Cilantro - 1/2 cup

Spices
Cinnamon Sticks - 5 medium
Elachi - 5 medium
Cloves - 5 medium
Shajeera - 1/2 tbsp
Jeera - 1 tbsps

For Marination

Red Chilli Powder - 1 tbsp
Curd - 1 cup
Turmeric - 1 tbsp
Ginger Garlic Paste - 2 tbsp
Coriander Powder - 1 tbsp
Lemon Juice - 2 tbsp
Salt - 1 tbsp

1) Cut Chicken into medium sized pieces and wash it thoroughly.
2) Mix all the ingredients for marination along with chicken. Make sure all the pieces get the coating of the marinade.
3) Allow the marinated chicken to rest in the refrigerator for atleast 1 day. The longer it marinates, the better it tastes.
4) Heat oil in a deep container. Add chopped onions, greenchillies and curry leaves.
5) Add all the spices and fry until the onions are translucent.
6) Add Ginger Garlic paste and fry until the raw smell disappears.
7) Add marinated chicken, Garam Masala powder and Coriander powder to the pan. Mix everything thoroughly.
8) Cook the chicken until it is done fully on medium heat. It normally takes around 40 - 45 minutes. Add salt and water if necessary.
9) To test if the chicken is cooked fully, take a fork and pork it on a chicken piece. The piece should easily fall apart. Just before you turn off the stove, garnish the curry with Cilantro.




4 comments:

Purnima said...

Hey CG, this is hotttttttt...n bookmarked...thanks 4 sharing!!!!

Divya Vikram said...

The chicken looks spicy and yumm..

siri said...

LOOKS YUMMY

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