Chicken curry / kodi koora - Andhra Style
- chicken - 1/4 kg (cleaned)
- dry coconut - 1/4 chippa(1/4 of half dried coconut)
- ginger - 1 1/2 inch
- garlic - 5 - 6 strands
- chakka (Cinnamon stick) - 1 1/2 inch (if it is thin)
- lavanga (Cloves) - 5 -6 strands
- Onion - 1 big (chopped)
- Tomatoes - 2 big (chopped)
- Salt - to taste (approx 2 tbsp)
- Chilli powder - to taste (approx 3 tbsp)
- Coriander powder - 2 tbsp
- Turmeric - 1/4 tbsp
- Oil - 4 tbsp
- Grind the grated dry coconut along with cinnamon stick,cloves,ginger and garlic to fine taste.
- In a pan, fry the chopped onions in oil till golden brown.
- Once onion turned to golden brown color, fry the tomatoes on simmer.
- Once tomatoes are boiled well, pour the paste and fry on simmer for 5 minutes.
- Once the coconut paste is fried well, you will observe the oil coming out of the fried content.
- Now add the salt,chilli powder and turmeric and mix them thoroughly. Now, you can taste the fried masala and can add anything, if you feel something is less.
- Add the chicken and a tea glass water(if you are expecting more gravy, you can extend it to 1 1/2 cup) to the fried masala and put them in a pressure cooker. Boil them for 5 to 6 vigils(if are expecting more softy chicken let it boil for 8 vigils).
- If you don't have or don't want to cook it in pressure cooker boil curry as usual.
- Once done, garnish it with coriander and serve hot.