Andhra Kodi Kura/ Chicken Curry

Preparation Time: 10 minutes 

Cook Time: 25 minutes 

Serves: 3-4

Ingredients:

To Marinate:

Chicken: 500 gms

Ginger garlic paste: 2 tsp 

Red chili powder: 2 tsp 

Garam masala: 1.5 tsp

Coriander,Cumin powder/Dhania jeera powder: 1 tsp 

Turmeric: 1tsp

Salt to taste 

Tempering:

Cloves: 5

Shahi jeera: 1/2 tsp 

Cinnamon/ dalchini chekka:1 inch stick

Green cardamom/Elachi: 2

Bay leaf: 1

Other:

Onion : 2 medium chopped 

Green chilies: 2 slit 

Ginger garlic paste: 1/2 tsp 

Water : 1 cup

Poppy seed: 1 tsp 

Method:

Take all the ingredients under marinate and mix well. Marinate for 30-40 minutes.

Heat 3 tbsp of oil in a pan and add all the ingredients under tempering. Sauté for 1 minute. Add onions and green chilies. Sauté them until onions are translucent. Add the ginger garlic paste and fry for 1 minute. Add the marinated chicken and mix well. 

Let the pieces fry for 3-5 minutes and the water is seared. Add 1 cup of water, mix and cover with a lid. Cook for 10 minutes. In the meantime, make paste of the poppy seeds by adding 1tbsp of water. 

Add the paste to chicken, mix well and cook until the gravy is thick and oil is showing on the top. (About another 6-8 minutes).

Turn off the heat. Garnish with cilantro and serve hot with rice, pulav, biryani or roti.