Friday, June 8, 2007

Kodikoora - Andhra Chicken Gravy

The delicious Andhra cuisine, is reputedly the spiciest and hottest of all Indian cuisine. When we think of Andhra cuisines, hot spicy gravies comes to mind. Especially if its a Non-Veg, no doubt it has to be spicy.

Here comes a recipe undoubtedly spicy and deliciously. Well you might ask how I can know without tasting it, but then I have my whole family vouching for this great dish.

Serves : 4- 5
Preparation Time : 15 mins
Cooking Time : 20 mins
Cuisine : Andhra

Ingredients needed:

For the Gravy:

Chicken - 1 kg
Onions - 2 big (200 gms)
Tomatoes - 1 big
Ginger Garlic paste - 2 tsp
Turmeric powder - a pinch
Chilli powder - 1 tsp
Coriander powder- 1 tsp
Oil -100 gm
Salt to taste
Water - 150 ml

Ingredients for the ground Masala:

Coriander Seeds - 1 tsp
Poppy Seeds (Gasagasalu) - 1 tsp
Cloves - 3
Cardamom - 3
Cinnamon - 2 inch piece
Fennel seeds (Sobu)- 1/2 tsp
Cumin Seeds - 1/2 tsp
Peppercorns - 5 no
Green chilli- 3 nos
Garlic 4 pods
Coconut - 1/4 cup
Coriander leaves - 2 tbsp
Onion - 50 gms

Method to prepare:

For the ground Masala:

Heat a Kadai/pan and dry roast the poppy seeds This way the poppy seeds don't stick to the pan.

Then add 1 tsp of oil to the Kadai/pan, fry all the spices, remove. Then fry 50 gms chopped Onions, Coconut, Garlic, Coriander Leaves. Once its fried well remove and cool. When it is cooled, grind it to a paste. Keep it aside.**

For the Gravy:

Cut cleaned chicken into required size. Chop rest of the Onions, Tomatoes, Coriander leaves.

In another pan, heat rest of the oil, fry onions to golden brown. Then add ginger garlic paste. Fry for few secs.

Then add chopped Tomatoes, Chicken pieces, Turmeric pw, chili pw, coriander powder and salt.

Keep it on high for few mins. Stir it constantly making sure it doesn't get burned. Cover it and simmer it for 10 mins.

Add the ground masala to the chicken in the pan. Keep it on high flame, while stirring it continuously. Then add required water and transfer to a pressure cooker and cook for 1 whistle.

Remove lid, if the gravy has excess water, continue cooking on high flame and cook it till it becomes thick gravy.

If this is cooked in a kadai, then cook for 10 - 15 mins or until the chicken is well cooked.

Garnish with Coriander Leaves.

Serve it hot with your choice.


This can be cooked completely in pressure cooker as well or in a pan.

Hope you enjoy!

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Asha said...

Mouthwatering dish.Thank you so much for posting:))

Rajani said...

Hi Srivalli,
Yesterday we had get together at my place, guess
what I made? your Kodi koora for party. It was a big hit. Thanks for sharing at the right time :-)


sailu said...

That looks delicious!

You have a nice blog going here, Srivalli. Happy blogging.:)

Srivalli said...

Thanks Asha for dropping.

Hi Rajani, Its my pleasure. Good that you were able to please your guests.

Thanks for dropping by Sailu

Spicelover said...

The chicken koora looks awesome. I am going to ry it soon.

Anonymous said...

Your recipe is very very good. I have tried many recipes but this one stands out. Thank you so much for sharing.


Good Gynecologist in Chennai said...

Sounds great! I must surely try this. Thank you ma'am.

Cathy said...

Hi there!
Just having a lit bit of confusion. After frying all the spices you again asked to fry onions, coconut, garlic and coriander. For this should I need to add oil to fry or just dry roast them????

Srivalli said...

Cathy I have separated the two sections..:)..I know it must have been confusing to have clubbed it together. The ingredients listed under ground masala should be roasted in a tsp of oil, ground to smooth paste.

For the gravy you need to cook the onions listed under gravy separately. Read through the method again, it should be clear now. Hope you enjoy this

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