The mere mention of hyderabad makes me nostalgic & all the doors of hyderabad memories are opened .Having stayed in hyderabad which as per me is paradise on earth ,I was lucky enough to have visited many places such as ramoji film city,chilkur balaji,charminar,laad bazaar,golconda fort,hussain sagar lake,sreeshailam ,shilparamam etc.
For more information on hyderabad do check my post by clicking here .If you are fond of hyderabadi bangles pls chk this post & for hyderabadi bali or jhumka ear rings you can click here
Oh how can I Forget the diverse royal hyderabadi cuisin & spicy andhra cuisine comprising of hyderabadi chicken biryani ,hyderabadi egg biryani ,hyderabadi veg biryani , dosa varieties ,double ka meetha ,kubani ka meetha ,pachadi,gogngura pickles ,baghara rice ,baghara baingan,chutney varieties ,dahi chutney,dum ka murgh ,qabooli biryani & yakhni pulao & many more mouth watering dishes.
if you are a food lover you can check my post on famous eating joints in hyderabad here .The important spices used in Andhra food are ginger, garlic, cumin, fenugreek, cinanmom, cloves, cardamom, poppy seeds, coriander seeds,star ani seed and bay leaves.
Now coming back to todays recipe which is a chicken dish from hyderabad called KODI KURA which is traditional and authentic andhra style chicken curry extremely spicy & tangy .kodi means chicken and kura means curry This Spicy and hot Andhra Chicken Curry is a simple one that is cooked with minimum ingredients in many households in vijaywada and guntur regions of andhra pradesh
i got this recipe from my andhra friend .Andhra cuisine is a blend of both vegetarian and non-vegetarian dishes. Major part of non-vegetarian dishes are made of chicken, meat and sea food like fish,prawns and crabs. Garelu (A snack made with urad dal) and kodi koora is considered to be a great combination in Andhra.
This is a curry which is prepared with cubes of chicken cooked with onions,tomatoes and home-made masala.
MARINATION
Chicken - 250 gms (cut into cubes)
Curd - 1/2 cup or 2 tbsp lemon juice
red hilli powder 2 tsp
haldi (turmeric) 1/2 tsp
2 tsp ginger garlic paste
coriander powder - 2 tsp
salt
Whole spice
1 bay leaf
3 cloves
2 cardomom
1 inch cinnamon stick
Garam masala to grind
Poppy seeds (gasagasalu) - 3 tsp
Cloves (lavangalu) - 6
pepper(kali miri) - 1 tsp
Cardamom (elaichi) - 3
Small cinanmon stick (dalchini)
Coriander seeds (dhaniyalu) - 2 tb sp
cumin seeds - 1 tsp
fennel seeds (badishep) - 1 tsp
Cashew nuts - 2 tbsp
dalchini - 1/2 inch stick
star anise (chakra phool /badiyaan) - 1
Remaining ingredients
Onions - 2 finely chopped
Green chililes - 4 to 5 (slit into two halves)
Curry leaves - 2 sprigs
Turmeric - 1 tsp
red chilli powder - 2 tb sp
Salt to taste
oil - 4 tb sp
water - 2 cups
Ginger garlic paste - 2 tsp
method:
1.Dry roast all the ingredients given under the list ' to grind' and grind everything as fine paste and keep aside.
2.Wash chicken and marinate with marination ingredients and set aside for at least 1 hr (refrigerate)
3. Heat oil in a deep pan, sauté the whole spices in the oil for a min. Add green chili, ginger garlic paste,onions and salt . fry till onions turn golden brown evenly. (important step).
4. Add chopped tomatoes and salt, fry till the tomatoes become fully mushy and dry( I had puried tomatoes )5.next Add the marinated chicken and fry on a high flame for 2 to 3 mins.
5. Add the rest of the chili powder and grinded garam masala in step one . mix well
6. Pour water so that it is just above the chicken level .Close the lid and cook on a low flame till the chicken is fully cooked.
7.Garnish with coriander and serve hot with rice or chapathis. This goes well with both rice and chapathis too.
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