Konaseema Kodi Kura ~ Chicken Curry

Andhra Chicken Curry

Its nice to be back after a much needed blogging break. Hope my dear readers have had a great start to 2012.

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.

A few days ago, while sifting through my large collection of hand written recipes for a traditional style chicken curry, I found a family recipe for chicken curry given to me by a dear friend who belongs to Konaseema region of Andhra. I’m assuming that this version of chicken curry has its origin in Konaseema. One thing, I can assure you, dear reader that it is an absolute winner of a recipe. Makes for a great accompaniment with flavored rice, biryani or rotis.

Konaseema Kodi Kura ~ Chicken Curry Recipe

Prep time: 10 min

Cook time: 40 min

Yield: 5

Main Ingredients: Chicken Poppy seeds 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.

Chicken Curry (with Coconut Milk)

 

 

A fantastic and flavorful chicken curry that is a regular at our home. This favorite chicken curry recipe is usually prepared as a side with flavored rice like Tomato Pulao. Coconut milk and poppy seeds are essential in the preparation of the curry. The chicken simmers in a concoction of yogurt, coconut milk, poppy seeds and garam masala to yield a rich creamy textured curry. Tomato Pulao with Chicken curry made for a deliciously comforting meal.

 

 

Chicken Curry (with Coconut Milk) Recipe

Prep time: 10 min

Cook time: 40 min

Yield: 5

Main Ingredients: Chicken Coconut Milk

Ingredients

• Chicken: 1 kg (washed, cut into bite sized pieces)
• Yogurt: 1/2 cup (curd)
• Lemon juice: 1/4 lemon
• Turmeric powder: 1/4 tsp
• Coriander powder: 1 tbsp
• Cumin powder: 1/4 tsp
• Red Chili Powder: 1 1/2 tsp
• Poppy seeds: 1 tbsp (soak in little milk and make paste)
• Red Onion: 2 (large, finely chopped)
• Garam masala powder: 1 cardamom, 1/2 " cinnamon and 5 cloves finely ground
• Star anise: 1
• Cinnamon: 1"
• Thick coconut milk: 3/4 cup
• Coriander leaves: 2 tbsps (finely chopped for garnish)
• salt to taste
• Oil: 2 tbsps
• Make a paste:
• Green chilies: 3
• Ginger: 1 1/2" piece
• Garlic: 6 cloves

Method

1. Marinate the chicken in yogurt, coriander pwd, cumin pwd, turmeric pwd, lemon juice and half of the ground ginger-garlic-green chili paste for 10 mts.
2. Heat oil in a cooking vessel, add the star anise, cinnamon stick and chopped onions and fry for 4 mts. Add the remaining ground ginger-garlic-green chili paste and saute for 4 mts. Add red chili powder and mix.
3. Add the marinated chicken and cook on high heat for 4 mts, mixing once in a while.
4. Reduce to medium heat, add salt and poppy seeds paste and mix well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 mts.
5. Finally add garam masala pwd, mix well. Add thick coconut milk and cook on medium flame for 3-4 mts. Turn off heat and garnish with fresh coriander leaves.
6. Serve hot with white steamed rice, coconut rice, any flavored or rotis.

Tips

• You can add 4-5 tbsps coconut paste instead of coconut milk. Add the coconut paste at the time of adding the poppy seeds paste.

A fantastic and flavorful chicken curry that is a regular at our home. This favorite chicken curry recipe is usually prepared as a side with flavored rice like Tomato Pulao. Coconut milk and poppy seeds are essential in the preparation of the curry. The chicken simmers in a concoction of yogurt, coconut milk, poppy seeds and garam masala to yield a rich creamy textured curry.

 

 

 

 

 

 

EGG TOAST RECIPE

Ingredients:

2 eggs
2-3 slices of Bread
1/2 onion (finely chopped)
1/2 tomato (finely chopped)
1-2 green chilies (finely chopped)
2 tbsp chopped coriander leaves
Salt To Taste
1 tbsp milk
1/2 tsp red chili powder or to taste
Oil to fry

Preparation:

• Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.
• Beat the mixture until foamed.
• Heat oil in a frying-pan or griddle.
• Dip bread slice in the mixture and coat it evenly and fry over low flame.
• Fry on both sides until done. Repeat the same for other slices.
• Serve egg toast hot with ketchup.

STUFFED EGGS RECIPE

Ingredients:

4 eggs (hard boiled)
1 tbsp ghee / oil
1 tbsp chopped onions
3 tbsp cooked ground / minced meat
Salt To Taste
1 green chili (chopped)
1/2 tsp ginger (grated)
1 tbsp tomato paste
1 tbsp corn flour / corn starch
1 egg (beaten)
1 tbsp coriander leaves (chopped)
1 lemon juice
breadcrumbs for coating
12 pieces of liver (fried) for garnishing
Oil for deep-frying

Preparation:

• Heat the oil / ghee in a frying pan and fry the onions till golden.
• Add the meat, salt, chili, coriander, ginger, tomato paste and lemon juice and fry for about 5 minutes.
• peel the shell and cut the hard boiled eggs into half lengthways.
• Take out the yolks and add to the frying mixture.
• Cook for another 5 minutes and remove from the heat and allow to cool.
• Stir the corn flour into the beaten egg, making a batter.
• Place the breadcrumbs on a flat dish.
• Fill the meat mixture into the yolk cavity ( hole  from where yolk is separated) of each egg half, cover with another half to make complete egg shapes.
• Dip the stuffed egg into the egg and corn flour batter and roll over the breadcrumbs.
• Heat oil in a kadhai / deep-frying pan over a moderate heat and fry the stuffed eggs until golden all over.
• Remove and drain on a paper towel.
• Serve garnished with fried liver, coriander leaves and with chutney or sauce.

POACHED EGGS RECIPE

Ingredients:

Eggs
Water
Salt & pepper powder to taste

Preparation:

• In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering.
• Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water's surface, slip eggs, 1 by 1, into water.
• Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.
• Serve poached eggs hot sprinkled with salt & pepper powder to taste.

CHICKEN TIKKA MASALA RECIPE

Ingredients:

Part A:
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)
Part B:
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
honey to taste

Preparation:

• Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
• Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
• While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
• Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
• If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala