For the next thali in the series, I want to showcase a typical Andhra Thali featuring non vegetarian dishes. When it comes to making non veg dishes on special occasions or even Sundays, we make it a point to make some dry items, mostly masala rice or pulao. Sometimes when we want to pair it with Biryani, the side dish becomes little mild and not your regular spicy stuff. In this case the biryani flavour has to be more.
We made this thali couple of weeks back. Since we have vegetarians to cater too, it was decided that we make Tomato Pulao. Kids normally prefer chicken, so it will have to feature on the table. On the other hand, there is always a sweet and a paan that's mandatory for any Non Veg thali too. I served ice cream and beda was there, but missed in the picture!
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| Kodi Kura Andhra Style |
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| Indian Thali ~ Chicken Curry Tomato Pulao, Chicken Curry, Mutton Gravy, Mutton Fry, Pepper Cumin Rasam, Plain Rice and Curds |
Ingredients Needed:
For the Gravy
Chicken - 500 gms
Onions, finely chopped - 1 cup
Curry leaves - 5 -6
Fennal seeds - 1/2 tsp
Salt to taste
Turmeric powder - 1/2 tsp
Ginger Garlic paste - 1/2 tsp
Oil - 2 tsp
Chili powder - 2 tsp
Masala paste - 2 tbsp
Coriander powder - 1 & 1/2 tsp
Tomato puree - 3/4 cup
Water - 2 cups
Coriander leaves for garnish
Masala Paste
Onion - 1/2 cup
Coconut - 2 tsp,
Clove - 2
Cinnamon - 2",
Coriander leaves - 2 tbsp
How to prepare Chicken Curry
Wash and cut into bite size pieces. Drain the chicken in a colander.
For the ground masala, take all the ingredients and grind to a smooth paste. Keep it aside.
Heat a kadai with oil, add onions. saute well. When the onions starts turning colour, add the curry leaves and fennel seeds.
When the onions are turning colour, add the drained chicken, and cook on high. Add turmeric powder and salt. Cover with lid and cook in simmer for 10 mins.
Remove lid and add ginger garlic paste. Continue cooking on high and keep sauteing.
Add Coriander powder, Chili powder, mix well. Cook for couple of minutes. Then add the ground masala and combine everything well.
When the water is all evaporated, add tomato puree and cook. Then add water and coriander leaves. Bring to boil.
Simmer for 10 - 15 mins or till chicken is cooked.
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| Andhra Chicken Curry |
This goes for my Indian Thali Mela
12 comments:
Delicious kodi koora..feel like going back to Andhra to enjoy all the special delicacies.
Nice Thali picture.
Slurp mouthwatering here, irresistible kodi kura..
Absolutely delicious Valli.I can't stand the thali..Yummy to resist !
Will make it for my kids sometime. It will impress them!
super delicious..will try this for sure!!
Spicy-Aroma
We have a very similar Odia chicken curry with same ingredients with the major difference being the order in which we add the spices and sans the coconut. Adding the spices even in a slightly different order does make a huge difference :)
lovely thali... yummy chicken curry!
What wonderful spices and masala! Irresistible post!
love all ur dishes valli...am a silent follower of ur blog since very long..finally commenting here for the 1st time..I tried many dishes from ur blog,they all turned out awesome :)
want to try this chicken curry... did u add dry coconut/fresh one in the ground masala?? pl clarify my doubt..want to try this ASAP...THANKS A LOT FOR ALL UR WONDERFUL RECIPES :)
Anon Thanks for leaving your comment, wish you had left a name..:)
Glad to know that you have tried and liked the recipes.
Coming to this recipe, it's mostly fresh coconut. But as you know we can use Copra also. In this recipe you see, we used fresh coconut. Do try with fresh, then you can experiment with dry coconut as well..:)
Do let me know how it turns out.
thanks for being so prompt valli...I will try this today and let u know how it turned out...btw,my name is kiranmayee :)
I tried this y'day and it tasted out of the world...everyone at home loved it!! thanks valli :)
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