Kodikoora - Andhra Chicken Gravy
Servings 4 People
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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