WebCook in low flame for 5 mins. Add chopped tomatoes and combine. When the tomatoes turn mushy, add the chicken marinade and cook on a high flame. Continue …
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WebCover and cook on low heat for 10 minutes or until the chicken is cooked. Now taste and add salt, if required. Finally, add green chilies, coriander leaves and curry …
Add garam masala, pepper powder and some coriander leaves. Mix everything, cover with a lid and cook for five minutes on low heat. Switch off and serve the hot spicy Andhra Kodi kura with rice. 1) Firstly, use chicken pieces with bones for this gravy to get the real taste.
Although the preparation of this Kodi kura doesn’t have much of a difference from the usual chicken curry, there is a difference in taste. That difference is coming from the poppy seeds paste, which is very common in Andhra dishes. Poppy seeds and dried coconut (kobbari/kopparai) are two commonly used ingredients in many Andhra dishes.
Andhra style chicken curry, famously known as Kodi kura prepared with chicken and flavorful spices. Soak poppy seeds and cashew nuts with some warm water for 20 minutes. After 20 minutes, grind them into a fine paste and keep ready. Chop onions, tomatoes and chillies. Make ginger garlic paste with 12 garlic pods and two inches of a ginger piece.
To begin making the Konaseema Kodi Kura recipe, take the clean & washed chicken and keep it aside. Next roast dried red chili, poppy seeds and peanuts in a pan on medium flame for about 5-67 minutes on low flame. Once they have cooled down then grind them together to make a smooth paste.