Su's Recipes: kodi Kura - a simple Chicken Curry

kodi kura, chicken curry, simple non veg curry, kodi pulusu, chicken gravy, koli saaru,

Kodi Kura aka Chicken Curry is a rich, creamy curry with coconut milk as the base. This chicken curry gets its spicy taste from the wonderfully balanced combination of the ginger, garlic and green chilies. Chicken cooked in the coconut milk yields a refreshingly different taste. Here, in the curry, the cloves and cinnamon is added whole giving a mild flavor to the curry. The blended coriander leaves gives it a herb flavor along with all the spices giving the Chicken curry a whole new thick soupy taste.

Ingredients:

1. Chicken - 1 kg
2. Garlic - 1/2 cup
3. Ginger - 50 gm (1 piece)

4. Onions - 3 no. (Medium size)

5. Coriander leaves - 1 cup

6. Green chillies - 4

7. Tomatoes - 1 cup ( 2 no. )

8. Coconut - 1/2 coconut (Coconut milk 1 cup)

9. Cloves - 3

10. Cinnamon - one small piece

11. Chilly powder - 4. tbsp.

12. Coriander / Dhania powder - 3 tbsp.
13. Turmeric - 1/4th tsp.

14. Salt as needed
15. Oil - 2 tbsp.

Cooking Method

1. Blend the garlic, ginger, green chilies, little coriander leaves (reserve some for garnishing) into fine paste. Separately blend onions coarsely and keep all this aside. Chop tomatoes and keep aside.

2. Heat oil in a deep bottomed pan adding cloves and cinnamon. Add tomatoes and let it cook in the oil keeping the flame at medium. Once the tomatoes goes mushy, add the ginger garlic blended paste and cook them finely until all the raw smell disappears without getting them burnt.

3. Now add the onion paste and cook this too for around 4 to 5 minutes.

4. Add cleaned chicken pieces and stir along with the other ingredients getting cooked in the pan adding salt. Cover them by keeping the flame low-medium and cook the chicken until half cooked stirring ociassionaly.

5. Add all the dry spices at this stage like turmeric, chilly powder and coriander powder. Immediately add the coconut milk and enough water to cover the chicken pieces and cook them to a gravy consistency. Finally garnish them with coriander leaves and serve them with steamed rice, pulkas, parathas, bread and ragi ball.