The cuisine of India shows no dearth in the number of ways to prepare a bird!
One can spend a lifetime going from state to state and community to community with their many variations & numerous nuances all in the quest to making that humble albeit unforgettable chicken 'curry' i.e. chicken masala or kura.
This version comes from traditional Andhra cuisine from the state of Andhra Pradesh which is in Southern India on the Eastern coastline. Mind you each region of Andhra Pradesh brings form its own classic chicken which varies depending on religious and cultural back grounds.
Needless to say, ingredients classic to South Indian cuisine take center stage in this dish namely curry leaves and coconut.
I have often said, that there is on 'one-fits-all' spice blend in Indian cuisine and each spice mixture is blended, roasted and ground for a recipes for a truly authentic and traditional experience.
And so beautiful scented spices such as coriander seeds, cumin seeds, poppy seeds, fennel seeds, cardamom pods, cloves, cinnamon stick & dessicated (dried & ground) coconut come together to create an incredibly flavorful and unique ground masala.
And as you can imagine, the gravy is infused with a real depth of flavor making this kodi kura simply, delicious!
Gather the ingredients,
10 qty skinless & boneless chicken thighs or 1 qty whole bone-in chicken, 2 yellow onions (to yield 2-1/2 cups chopped), 2 sprigs curry leaves, 3 tbs vegetable oil, 1/2-1 tsp red chilly powder, 1 tsp ground turmeric & 1 tbs tomato paste
Marinade: 2 tbs garlic-ginger paste (preferably freshly made), 1 tbs salt, 1 tsp ground turmeric & 1 tsp red chilly powder
Ground Spice blend (Masala): 1-1/2 tbs coriander seeds, 1/2 tbs cumin seeds, 1 tbs poppy seeds, 3/4 tbs fennel seeds, 4 cardamom pods, 5 cloves, 1-inch piece Cinnamon stick & 2 tbs dessicated (dried & ground) coconut
Garnish: 1 tbs fresh chopped cilantro leaves
Chicken: If using boneless, skinless chicken, cut away the excess fat and cut into 1-1/2 to 2" pieces. If using whole, bone-in chicken then skin and cut at the joints. Cut each breast into 3 pieces.
Wash the chicken under tap water and drain away excess water. Place in a large mixing bowl and add the marinade ingredients. Rub the chicken with clean hands to work the marinade into the meat. Set aside.
Ground Spice blend (Masala): Measure and remove all the spices except the coconut to a bowl. Line a bowl or plate with kitchen paper towel.
Heat a non-stick frying pan and add the spices. Stir for about 1 minute constatntly until fragrant and coriander seeds begin to lightly brown. Add the dessicated coconut and roast for about 30 seconds until it is fragrant.
Onions: Peel, cut and discards the ends and ginely chop.
Curry leaves: Rinse and set aside.
In a sauté pan, add the oil. Heat for a few seconds on medium heat until hot. Add the onions and curry leaves and saute for 10-15 minutes until the onions have softened but not browned.
Good to know: Be sure to stir regularly to prevent sticking and bruning around the edges.
Add the ground spice (masala) blend and saute for a few seconds until fragrant.
Add the marinated chicken and saute for about 5-10 minutes until most of the chicken is pale and opaque. Reduce the heat to medium-low and cover the pan with a tight fitting lid.
Good to know: This step is key in the preparation as it allows the chicken to release most of its juices so minimum water is added to finish the cooking process. Here is where the chicken gets so much of its flavor.
Stir the chicken and add 1 to 1-1/2 cups water depending on the amount of gravy required and the tomato paste. It is best to have a thick gravy so do not add too much water.
Cover with a lid on medium-low heat cook for about 30 minutes for boneless chicken thighs or 45-55 minutes for bone-in chicken pieces.
The fat will collect to the top once the gravy is cooked and ready. Taste and adjust salt.
Garnish with chopped cilantro and coconut and serve with steamed rice or rotis (never naan or any other North Indian bread)
Recipe for
Andhra Kodi Kura ~ A Classic Chicken Gravy from Andhra Pradesh, India
Preparation time – 15 minutes
Marination time - 30 minutes
Cooking time – 30 minutes(more if using bone-in chicken)
Shopping list
10 qty skinless & boneless chicken thighs or 1 qty whole bone-in chicken
2 yellow onions (to yield 2-1/2 cups chopped)
2 sprigs curry leaves
3 tbs vegetable oil
1/2-1 tsp red chilly powder (add more if desired - traditrionally served very hot)
1 tsp ground turmeric
1 tbs tomato paste
Marinade:
2 tbs garlic-ginger paste (preferably freshly made)
1 tbs salt
1 tsp ground turmeric
1 tsp red chilly powder
Ground Spice blend (Masala):
1-1/2 tbs coriander seeds
1/2 tbs cumin seeds
1 tbs poppy seeds
3/4 tbs fennel seeds
4 cardamom pods
5 cloves
1-inch piece Cinnamon stick
2 tbs dessicated (dried, ground, unsweetened) coconut
Garnish:
1 tbs fresh chopped cilantro leaves
Preparation:Chicken: If using boneless, skinless chicken, cut away the excess fat and cut into 1-1/2 to 2" pieces. If using whole, bone-in chicken then skin and cut at the joints. Cut each breast into 3 pieces.
Wash the chicken under tap water and drain away excess water. Place in a large mixing bowl and add the marinade ingredients. Rub the chicken with clean hands to work the marinade into the meat. Set aside.
Ground Spice blend (Masala): Measure and remove all the spices except the coconut to a bowl. Line a bowl or plate with kitchen paper towel.
Heat a non-stick frying pan and add the spices. Stir for about 1 minute constatntly until fragrant and coriander seeds begin to lightly brown. Add the dessicated coconut and roast for about 30 seconds until it is fragrant.
Onions: Peel, cut and discards the ends and ginely chop.
Curry leaves: Rinse and set aside.
Method:
In a sauté pan, add the oil. Heat for a few seconds on medium heat until hot. Add the onions and curry leaves and saute for 10-15 minutes until the onions have softened but not browned.
Good to know: Be sure to stir regularly to prevent sticking and bruning around the edges.
Add the ground spice (masala) blend and saute for a few seconds until fragrant.
Add the marinated chicken and saute for about 5-10 minutes until most of the chicken is pale and opaque. Reduce the heat to medium-low and cover the pan with a tight fitting lid.
Good to know: This step is key in the preparation as it allows the chicken to release most of its juices so minimum water is added to finish the cooking process. Here is where the chicken gets so much of its flavor.
Stir the chicken and add 1 to 1-1/2 cups water depending on the amount of gravy required and the tomato paste. It is best to have a thick gravy so do not add too much water.
Cover with a lid on medium-low heat cook for about 30 minutes for boneless chicken thighs or 45-55 minutes for bone-in chicken pieces.
The fat will collect to the top once the gravy is cooked and ready. Taste and adjust salt.
Garnish with chopped cilantro and coconut and serve with steamed rice or rotis (never naan or any other North Indian bread)
Enjoy!
