Chicken curry with Curd - Andhra style (less spice)

Chicken curry with Curd - Andhra style (less spice)

Chicken curry with curd recipe - Andhra Style

Ingredients:

1. Chicken                   - 1/2 kg
2. Onion                      - 2 (diced)
3. Chillies                    - 5
4. Chilli powder           - 2 tbsp
5. Ginger                      - 3 inch long
6. Garlic                       - 1 1/2 whole garlic
7. Cloves                      - 4
8. cinnamon stick         - 2 inch long
9. Dry coconut              - 2 squar inch
10. Coriander powder    - 1/2 tbsp
11. Curd                          - 1/2 tea cup
12. Salt                            - to taste
13. Turmeric                    - pinch

Procedure:

1. Wash and marinate the chicken with 1 tbsp of salt, 1/2 tbsp of chillie powder, turmeric and 1/2 tea cup of curd.
2. Fry the onions to golden brown color in the frying pan with oil. Later, add the tomatoes and fry it.
3. Now grind the ginger, garlic, dry coconut & green chillies in a mixer grinder and powder the Cloves and cinnamon stick.
4. Add the grounded paste to the pan and fry it. Now add the marinated chicken, salt, chili powder, Cloves, Cinnamon stick powder and coriander powder and mix it thoroughly. Fry it for 5 minutes on simmer.
5. In a pressure cooker boil the curry for 3 whistles on simmer.
6. Now garnish the curry with coriander leaves and it is ready to serve.

Chicken curry / kodi koora - Andhra Style

 

Chicken curry / kodi koora - Andhra Style

 

Ingredients:

1. chicken                                - 1/4 kg (cleaned)
2. dry coconut                         - 1/4 chippa(1/4 of half dried coconut)
3. ginger                                 - 1 1/2 inch
4. garlic                                  - 5 - 6 strands
5. chakka (Cinnamon stick)   - 1 1/2 inch (if it is thin)
6. lavanga (Cloves)                - 5 -6 strands
7. Onion                                 - 1 big (chopped)
8. Tomatoes                           - 2 big (chopped)
9. Salt                                    - to taste (approx 2 tbsp)
10. Chilli powder                    - to taste (approx 3 tbsp)
11. Coriander powder             - 2 tbsp
12. Turmeric                           - 1/4 tbsp
13. Oil                                    - 4 tbsp

 Procedure:

1. Grind the grated dry coconut along with cinnamon stick,cloves,ginger and garlic to fine taste.
2. In a pan, fry the chopped onions in oil till golden brown.
3. Once onion turned to golden brown color, fry the tomatoes on simmer.
4. Once tomatoes are boiled well, pour the paste and fry on simmer for 5 minutes.
5. Once the coconut paste is fried well, you will observe the oil coming out of the fried content.
6. 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.
7. 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).
8. If you don't have or don't want to cook it in pressure cooker boil curry as usual.
9. Once done, garnish it with coriander and serve hot.