Kodi Kura -Simple Traditional Chicken Curry

Traditional chicken curry cooked in most Andhra homes is very simple. Button onions (sambar onions or shallots) are generally used in cooking non-vegetarian dishes which are better tasting than the normal onions and have a mild sweet flavor. You can use the normal onions too. This chicken recipe is a basic chicken curry. Simple, easy and tasty!

Kodi Kura -Simple Traditional Chicken Curry

  Prepare time:
 Cook:
 Serves: 6

 Main Ingredients:

  •  chicken
  •   shallots

 Ingredients

  •   1/2 kg chicken ,cleaned and cut into medium sized pieces
  •   1 tbsp ginger garlic paste
  •   1 cup button onions/sambar onions (peeled)
  •   whole spices (3 elachi, 2"dalchini, 6 cloves,one star anise)
  •   2 cups of water
  •   salt
  •   oil
  •   chopped coriander leaves for garnish
  • For paste:

  •   1 tbsp coriander seeds
  •   1/4 tsp cumin seeds
  •   5-6 dry red chillis
  •   1 tsp saunf (fennel seeds)
  •   2 elachi (green cardamom)
  •   4 lavanga (cloves)
  •   2" dalchini (cinnamon)

Method for making Kodi Kura -Simple Traditional Chicken Curry

Grind the button onions coarsely. Remove and keep aside.
Dry roast dry red chillis, coriander seeds, cumin, elachi, dalchini, cloves, saunf and make a paste adding some water.
Heat 3 tbsps of oil in a skillet and add whole spices. Now add the coarsely ground onions and fry till brown. Approx 7 mts.
Add ginger garlic paste and chicken and fry for 7 minutes.
Now add the ground paste and salt and mix well.
Cover and cook till oil separates.
Now add 2 cups of water and cook till done.
Garnish with chopped coriander leaves.
Serve with rice or rotis.

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Kodi Kura, traditional chicken curry cooked in most Andhra homes is very simple. Button onions (sambar onions or shallots) are generally used in cooking non-vegetarian dishes which are better tasting than the normal onions and have a mild sweet flavor.
  • http://www.blogger.com/profile/5482074 rums

    will definitely try this out. wow! i have so many things to try out now.

  • http://www.blogger.com/profile/15758184 Priya Balabhaskaran

    Your chicken curry looks yum. Visiting your blog for the first time. I dont know how I missed your blog. I linked your blog to mine.

  • sailu

    Rums,you sure have quite a few recipes to try out….:)

    Thanks for dropping by Priya.I have linked your blog to mine as well..:)

  • http://www.thecookingadventuresofchefpaz.blogspot.com/ paz

    Thanks for the recipe!

    Paz

  • http://www.blogger.com/profile/16800464 Rekha

    hi sailu
    tried your chicken curry recipe.Came out quite good but not like the photo posted.It was red in colour also slightly watery.Can the masala be ground with coconut.I used 6 kashmiri chillies.U think that was too much.Should i use less.

  • sailu

    Hi Rekha,
    I guess you added more water than necessary.Let the chicken cook till you get the desired curry consistency.Reduce the water content a bit if necessary.
    I guess the variety of chillis you used must have given the curry its red color.
    You can add coconut if you want,though I havent usesd it for the above curry.
    If the spice level is fine with 6 chillis then its ok,I guess.

  • poongulali

    Hi, I love your recipes they have a very authentic home made flavour to it. They also seem to be makable at wish as they contain easily available ingredients, not exotic ones.

    Keep cooking!

  • sabitha

    hi shailu thanks for ur recipy.

  • geethanjali

    i dont know how i missed your site. my husband likes to taste andhra dishes. i am happy that i have found one good blog where i can keep in touch with good recipes. thanks for the recipe.

  • Silpa Suryadevara

    Sailu,

    I just made this curry and the aroma that it is emanating is awesome.I am very new to cooking and didnt even know a lot of ingredients when I first started cooking.With time,I picked up a lot from your website.Last weekend,for a pot luck lunch for 25 people,I made the spicy chicken masala curry..and it was a hit!!
    Yesterday,in my attempt to make poornalu,I used the roasted chana dal first and when I tried making it again with the right dal,they came out so well(This is to let you know how much I knew first and how much I know now,because of you and your website)
    Thank you soo much!!

  • muskaan sharieff

    its very nice to learn andhra receipes on net even im frm andhra but currently im in middle east today ill surely try out this receipe

    bye sailu

  • James

    This is good, taste is like a staff curry from a decent restaurant, very authentic taste, thanks, I’ll post some recipe’s soon you’ll love. regards Jamie.

  • vini

    hi sailu,
    i just made this curry..its awesome..
    thanks a lot..

  • AnilKumar

    Sailaja garu,
    Recently i visited your site, its awesome. You know, how you are helping us out. I have to say you are our ANNAPURNA, because of your receipes. Here in Qatar I am cooking myself. I am an Software Professional, before coming to Qatar, I didn’t know a single recipe, only TEA i am the master in it. But remaining things, absolutely don’t know.
    But now, with your guidance and preparation of recipes from your sites, now I can able to cook with good taste and almost from the last one month i am following your site and now i am proficient in 20 dishes with ease.

    Thanks a lot andi… Andhra food is the best in the world.

    Thanks once again andi…please reply me on my mail id
    ursanilkumar.m@gmail.com

    Anilkumar.M

    .

  • sirisha

    Hi Sailaja,

    I made this Kodi Kura for my family, and each one of them loved it!
    Couldn’t take credit without thanking you – Thanks!

    Sirisha

  • Miriam

    the measurement of cinnamon in this recipe, is it 2 cinnamon sticks or 2inches of cinnamon??

    • Sailu | Indian Food

      Use 1″-2″ cinnamon stick.

  • Sandhya

    Hi Sailu garu – tried this curry today and everyone of us enjoyed it a lot along with my 4 year old daughter. Thanks a bunch for your contribution to Indian recipes…

  • Mildred

    Which dry red chili should i use, kashmir, madras or bedki chili. I often get confused when it is mentioned dry red chili. Pls clarify. Thanks.

    • http://www.sailusfood.com/ Sailu | Indian Food

      You can use Madras red chilies. If you do not have access to Madras variety, use Bedki.