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.

Ingredients

For the Gravy

1 kg Chicken
2 big Onions (200 gm)
1 big Tomatoes
2 tsp Ginger Garlic Paste
A Pinch Turmeric Powder
1 tsp Chilli Powder
1 tsp Coriander Powder
100 gm Cooking Oil
Salt to taste
150 ml Water

For the Ground Masala

1 tsp Coriander Seeds
1 tsp Poppy Seeds (Gasagasalu)
3 Cloves
3 Cardamom
2 inch Cinnamon piece
1/2 tsp Fennel Seeds (Sobu)
1/2 tsp Cumin Seeds
5 nos Peppercorns
3 nos Green Chillies
4 pods Garlic
1/4 cup Coconut
2 tbsp Coriander Leaves
50 gm Onions

Instructions

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 cooking oil to the Kadai/ pan, fry all the spices, remove. Then, fry 50 gm 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 sec.
Then, add chopped Tomatoes, Chicken pieces, Turmeric powder, chili powder, 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.

Notes

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

Hope you enjoy!

Recipe

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Kodikoora - Andhra Chicken Gravy

Cuisine Andhra Pradesh

By Diet Non Vegetarian

Dish Type Chicken Dishes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 People

Author Srivalli

Ingredients

For the Gravy

• 1 kg Chicken
• 2 big Onions (200 gm)
• 1 big Tomatoes
• 2 tsp Ginger Garlic Paste
• A Pinch Turmeric Powder
• 1 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• 100 gm Cooking Oil
• Salt to taste
• 150 ml Water

For the Ground Masala

• 1 tsp Coriander Seeds
• 1 tsp Poppy Seeds (Gasagasalu)
• 3 Cloves
• 3 Cardamom
• 2 inch Cinnamon piece
• 1/2 tsp Fennel Seeds (Sobu)
• 1/2 tsp Cumin Seeds
• 5 nos Peppercorns
• 3 nos Green Chillies
• 4 pods Garlic
• 1/4 cup Coconut
• 2 tbsp Coriander Leaves
• 50 gm Onions

Instructions

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 cooking oil to the kadai / pan, fry all the spices, remove. Then, fry 50 gm 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 sec.
• Then, add chopped Tomatoes, Chicken pieces, Turmeric powder, chili powder, 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.

Notes

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

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This is another entry for RCI : Maharashtrian Cuisine