Kodi Kura - Chicken Curry
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:
1. Grind the button onions coarsely. Remove and keep aside.
2. Dry roast dry red chillis, coriander seeds, cumin, elachi, dalchini, cloves, saunf and make a paste adding some water.
3. 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.
4. Add ginger garlic paste and chicken and fry for 7 minutes.
5. Now add the ground paste and salt and mix well.
6. Cover and cook till oil separates.
7. Now add 2 cups of water and cook till done.
8. Garnish with chopped coriander leaves.
Serve with rice or rotis.
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:
1. Grind the button onions coarsely. Remove and keep aside.
2. Dry roast dry red chillis, coriander seeds, cumin, elachi, dalchini, cloves, saunf and make a paste adding some water.
3. 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.
4. Add ginger garlic paste and chicken and fry for 7 minutes.
5. Now add the ground paste and salt and mix well.
6. Cover and cook till oil separates.
7. Now add 2 cups of water and cook till done.
8. Garnish with chopped coriander leaves.
Serve with rice or rotis.