And with the genuine compliments I have received, It was all worth it :)
Kodi Igguru (Andhra Chicken Curry) recipe:
Chicken - 500g, boned/boneless, chopped into medium sized pieces
Coconut (fresh) - 6 tbsn,grated
Cashews - fistful, about 50g
Onions - 2 medium, chopped finely
Tomato - 3 large,ripe, puréed
Whole garam masala : cinnamon (dalchini) - 1 inch piece, Cardamom - 3, Bay leaf - 1 leaf
Dried red Chilli - 4, broken into halves
Ginger garlic paste - 1 tsn
Cumin Seeds (Jeera) - 1/4th tsn
Red Chilli Powder - 1.1/2 tsn
Coriander powder - 1/2 tsn
Turmeric powder - 1/4tsn + 1/4tsn
Salt - to taste
Curry leaves - 1 sprig
Oil - 1.1/2 tbsn + 1.1/2 tbsn
Chopped coriander leaves - for garnishing
Chicken Curry Powder/Masala - 1 tsn
- Make a fine paste of grated coconut and cashew nuts. Set aside.
- Marinade the chicken with turmeric powder(1/4 tsn), salt (1/2 tsn, you will be adding the rest in the curry later) and ginger garlic paste (1/2 tsn). Set aside for 1/2 hour.
- Heat oil(1.1/2 tbsn) in a heavy bottomed pan. Add in the cumin seeds, whole garam masala and dry red chillies.
- When they crackle, add in the onions and fry till golden brown.
- Add in the ginger garlic paste(1/2 tsn), sauté and add in the tomato purée, turmeric (1/4tsn), chilli powder and coriander powder.
- Once the mixture above starts to leave the sides of the pan, add in the coconut-cashew paste and mix well. Lower the flame to a simmer.
- In a separate pan, add in 1.1/2 tbsn of oil, curry leaves and then marinaded chicken. Fry till starts turning a light golden brown on the sides of chicken.
- Add these chicken pieces into the other mixture (tomato-coconut-cashew) and mix well.
- Once the chicken pieces are well coated, add in the water and remaining salt (check for seasoning) and mix well. Let it cook on a low flame, covered till the chicken is well cooked and the gravy reaches a desired consistency.
- Add in the corainder leaves and remove from flame. Serve hot with rotis,parathas or rice.
- Always check the curry for seasoning before serving and adjust it as required.
- Don't let the gravy get too thick while cooking as the coconut-cashew paste absorbs water and therefore, once it cools down, it may become too thick for liking.
- Once the coconut-cashew paste has been added into the pan for frying, lower the flame as the coconut will curdle at a higher flame.
This curry has been earmarked in my personal recipe book for its delicious yet mildly tingly flavours. The curry has a smooth consistency with under-notes of spicy cinnamon that compliments the mildness of the cashew and coconut ingredients. Best served with crackly rotis or long grained rice. And the leftovers are something to look forward to as this curry only tastes better with time.
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