Kodi Kura/Andhra Style Chicken Curry

My late paternal grandpa came to Malaysia long ago from Andhra. I still remember how he used to be proud of being a Telegu and how much he indulged his Andhra style dishes. Those days, in their super large kitchen my grandma will be busy dishing up Andhra dishes for him. I learnt this recepi from my grandma when she was visiting us long..long ago.

Don't be afraid of the lengthy process, it will take only few minutes for each process and before you realize, your very own Andhra chicken curry will be simmering away. Every effort paid off for me, when a delicious chicken curry was served in a cold weather. Yes, it was raining heavily when i prepared my Andhra chicken curry. Tender chicken simmered with homemade masala and garnish with fresh coriander is a perfect match for the cold weather. The downpour were heavy and the smell of my spices infused chicken curry fills my little kitchen, bringing back the memories of my late grandparents. Both my paternal grandparents are no longer around but, this Kodi Kura recepi will always simmer in my kitchen before i hand it over to the next generation

Ingredients

To Marinate

1 kg chicken, cleaned and cut into pieces
1/2 tsp turmeric powder
1 tbsp chilly powder
1/2 tsp salt

For Masala

6 cloves
1 tsp fennel seeds
1 tsp poppy seeds(soak in warm water for 5 minutes and drain)
1 tsp cumin seeds
2' inch cinnamon
3 cardamom pods

For the Gravy

2 onions,finely chopped
2 tomatoes,finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
1 sprig curry leaves
1 tbsp coriander powder
1/2 tsp fennel seeds
1 star anise
2 tbsp oil
1 cup water
Salt to taste
2 tbsp chopped cilantro/coriander leaves



Methods

In a large bowl, add the chicken and all the ingredients listed "For Marinate". Mix well to combine and keep aside for an hour.

Grind the ingredients listed "For Masala" into a fine powder and keep aside

Heat oil in a pan over medium flame and add star anise and fennel seeds. Fry for 30 seconds and add curry leaves. Once curry leaves splutters, add the onions and fry till the onions turns transparent. Add the ginger paste,garlic paste and finely chopped tomatoes. Fry for 2 minutes

Add the marinated chicken pieces,the grounded masala powder and coriander powder. Stir well and let it cook for 3 minutes. Add a cup of water and season with salt. Stir till all the ingredients are well combined. Cover with lid and cook for 10 minutes.

After 10 minutes, reduce flame to low and simmer till oil starts to appear on surface. Remove from heat

Garnish with chopped cilantro leaves and serve hot with white rice, idli or thosai


Notes

• Be extra cautious when adding salt into the gravy as, the chicken has been marinated with salt earlier. Adjust salt to your taste

• If you prefer more gravy, feel free to add another 1/2 cup or 1 cup of water before simmering the gravy.