Konaseema Kodi Kura – Andhra Chicken Curry
Konaseema Kodi Kura, a traditional chicken curry from the lush green lands of Konaseema in Andhra Pradesh, is a true celebration of bold flavors and rustic cooking. Known for its vibrant spice blend, rich coconut notes, and tender chicken pieces, this curry perfectly captures the essence of coastal Andhra cuisine.
Servings
4
Ready In:
2hrs 45min
Calories:
610
Good For:
Lunch
Inroduction
About this Recipe
By: Aishwaraya
Konaseema Kodi Kura, a traditional chicken curry from the lush green lands of Konaseema in Andhra Pradesh, is a true celebration of bold flavors and rustic cooking. Known for its vibrant spice blend, rich coconut notes, and tender chicken pieces, this curry perfectly captures the essence of coastal Andhra cuisine.
Bursting with bold spices and rich coconut flavors, Konaseema Kodi Kura is a traditional Andhra chicken curry that brings the authentic taste of coastal kitchens to your plate. Perfect with rice or roti, this aromatic, spicy curry is a true comfort food for all seasons!
Ingredients
For the Chicken Curry:
- 1 kg chicken, washed and cut into bite-sized pieces
- 2 onions, finely chopped
- 1 tbsp ginger-garlic paste
- 2 green chilies, slit lengthwise
- 1 cup tomato puree
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp coriander powder
- ¼ tsp cumin powder
- 1 cup coconut milk
- 2 tbsp oil
- Salt to taste
For the Garam Masala Powder:
-
1-inch cinnamon stick (dalchini)
-
1 green cardamom
-
4 cloves
(Finely ground to a powder)
For the Roasted Spice Paste:
-
5-6 dry red chilies
-
1 tbsp poppy seeds
-
A fistful of peanuts
-
1 tbsp white sesame seeds
(Dry roast and blend into a fine paste)
For Garnish:
- Curry leaves, sautéed in 1 tsp oil until crisp
- Fresh coriander leaves (optional)
Preparation Steps
Instructions
-
Sauté the Aromatics:
Heat oil in a pan, add chopped onions, and sauté until soft and pink. Add green chilies and ginger-garlic paste, then cook for 4 minutes on medium heat.
-
Cook the Chicken:
Add chicken pieces and cook on high heat for 5-6 minutes, stirring occasionally.
-
Add Spices & Tomato Puree:
Mix in turmeric, coriander powder, cumin powder, red chili powder, and salt. Stir well, then add the prepared roasted spice paste and tomato puree. Cook uncovered for 7-8 minutes on medium heat.
-
Simmer Until Tender:
Pour in ½ cup water, cover the pan, and let it cook for 20-25 minutes until the chicken is tender.
-
Finish with Coconut Milk:
Add coconut milk and simmer uncovered for a few more minutes until the gravy reaches the desired consistency.
-
Final Touch:
Stir in garam masala powder and mix well. Turn off the heat.
-
Serve & Garnish:
Transfer to a serving bowl and garnish with crispy curry leaves or fresh coriander leaves. Serve warm with steamed rice, rotis, or pulao.
Step by Step Instructions
Step 1 Prepare the Chicken:
-
Clean the chicken thoroughly with turmeric and salt. Drain well.
-
Marinate with chili powder, turmeric, salt, oil, and garam masala. Set aside for 10 minutes.
Step 2 Prepare the Wet Masala:
- Lightly dry roast sesame seeds and poppy seeds.
- Blend together roasted seeds, garlic, ginger, coconut pieces, cashew nuts, onion, tomato, mint leaves, curry leaves, cloves, cardamoms, cinnamon, and bay leaf to make a smooth paste.
Step 3 Cooking the Curry
- Heat 3 tbsp groundnut oil in a pot.
- Add the wet masala and sauté for a minute until fragrant.
- Add the marinated chicken and cook for 5 minutes, stirring occasionally.
- Pour in 3 cups of water, cover with a lid, and let it simmer for 10 minutes until the chicken is tender and the gravy thickens.
Step 4 Final Touch & Serving
- Sprinkle garam masala, coriander powder, and black pepper powder.
- Garnish with fresh coriander leaves.
- Serve hot with rice or roti.
