Kodi Kura / Andhra Chicken Curry - Best Chicken curry ever I had

          One sunday morning I was scraching my head for a new chicken recipe.When I  was flipping through my laptop,got this beautiful  recipe from the (Sailu's food ) net.Adding roasted cinnamon,cloves and curry leaves gives this curry a wonderful aroma.I have also added cashew paste to the curry,calorie watchers,can skip this,yet the taste will not be altered.Cumin  pwdr and coriander pwdr adds a magical touch to this curry,so don't try to skip these.But still it depends on your taste to alter the amount of the spices.When I tried it at home,the aroma of the spices filled my apartment completely.H was completely satisfoed with the taste and texture.I bet this curry will be your fav one soon.So why you are waiting? Make this curry ro make your Sunday's a brighter :)

 

Ingredients:

For Marinating chicken:

1.Chicken                 -            1 pound

2.Curd                       -            2 tbsp

3.Sambar (chilli) pwdr -         2 tsp

4.Turmeric pwdr         -          a pinch

5.Salt                           -           1/4 tsp

For Roasting and grinding:

1.Cinnamon          -           1 inch

2.Cloves                -           3

4.Curry leaves        -          10 leaves

For grinding:

1.Cashews     - 6 to 7 (broken)

2.Warm milk - 3 tbsp

For the curry:

1.Onion                     -            2 big

2.Tomato                   -            1

3.Ginger garlic paste -             1 tsp

4.Coriander pwdr      -             1 tbsp

5.Cumin pwdr            -             1 tsp

6.Pepper pwdr            -              1 tbsp

7.Salt                           -               to taste

8.Cilantro                     -              for garnishing

9.Oil                             -              3 tbsp

10.Fennel seeds            -              1 tsp

11.Curry leaves             -              few

Method:

* Wash the chicken for 4 times and finally rub it with turmeric pwdr and wash it again.This removes the raw smell of the chicken.Marinate  chicken, with the marination ingredients for half an hour.

* Soak the broken cashews in warm milk for about half an hour and grind it into a fine paste.Dry roast the cinnamon,cloves separately,without burning it and roast the  curry leaves separately.Once they are cooled,grind it into a fine pwdr.

* Take a pan ,add oil,splutter with fennel seeds and few curry leaves.Add the sliced onions and saute till it becomes pink.Now throw in the chopped tomato and sprinkle some salt.When the tomatoes are mashed,add the ginger garlic paste and saute till it looses the raw smell.

* Now dump in the marinated chicken, and saute till it is cooked 80%. Now add coriander pwdr,cumin pwdr,pepper pwdr and give it a toss.Add enough water to the curry and bring it to boil.Now add the grinded masala pwdr ( Cinnamon,clove & Curry leaves) .Close the curry with a lid and cook.

* When the curry is cooked well,add the cashew - milk paste.Turn the stove to low and cover the curry with the lid.Cook for more 10 minutes or untill the chicken is tender.Garnish with cilantro and serve with roti,naan,parotta or rice.

 

Notes:

* While roasting the cinnamon and cloves,take care not to blacken it.It may make the curry bitter.

* Keeping the curry in dhum for 10 to 15 minutes ,makes the curry flavourfull ,so dont forget to keep in dhum.

* Chicken will be tender & juicy,since we are marinating it.

* To make it healthier,we can also skip adding cashews.Other variations are we can also use coconut.