When it comes Indian cuisine, diversity is the name of the game. Each state has its own unique flavours and culinary traditions. In the southern part of India, Andhra Pradesh stands out for its bold and fiery dishes that can truly set your taste buds on fire. One such culinary masterpiece is "Andhra Kodi Kura" or Andhra Chicken Curry. If you're a fan of spicy food, this dish is a must-try.
Andhra cuisine is known for its use of aromatic spices and fiery chilli peppers. Andhra Kodi Kura perfectly embodies this tradition. It's a dish that's bursting with flavour and packs quite a punch in terms of spiciness. But fear not, for the heat is well-balanced with a medley of spices that make every bite an adventure for your taste buds.
Beyond its deliciousness, Andhra Kodi Kura offers health benefits. The spices used in this dish, such as turmeric, have anti-inflammatory properties, while chilies contain capsaicin, which can boost metabolism and promote digestion. The inclusion of yoghurt in the marinade provides probiotics, which are excellent for gut health. It's a delightful example of how traditional Indian dishes can be both delicious and nutritious.
In Andhra Pradesh, food is not just sustenance; it's a way of life, a cultural statement, and a symbol of hospitality. Andhra Kodi Kura embodies the region's zest for life, evident in its fiery flavours. This dish often graces the tables during festivals, celebrations, and family gatherings, symbolising the warmth and hospitality of Andhra households. It's a point of pride for the people of Andhra Pradesh, showcasing their culinary prowess and their ability to turn everyday ingredients into extraordinary meals.
Ingredients
To soak & grind:
½ cup poppy seeds (kus kus)
½ cup cashew nuts
To marinate:
500 g chicken with bones
1 tsp ginger garlic paste
½ tsp salt
½ tsp chilli powder
¼ tsp turmeric powder
Juice of ½ lemon
Other ingredients:
3 tbsp. oil
1 bay leaf
2 cinnamon sticks
3 cloves
1 tsp fennel seeds
3 green chillies
1 cup chopped onion
1 sprig curry leaves
1 tsp ginger garlic paste
1 cup chopped tomatoes
½ tsp turmeric powder
1 tbsp. chilli powder
½ tbsp. coriander powder
2 cups water
1 ½ tsp salt (adjust as per taste)
½ tsp pepper powder
¼ tsp garam masala
Coriander leaves (for garnishing)
Method:
Soak poppy seeds and cashew nuts in warm water for 20 minutes.
Grind soaked poppy seeds and cashew nuts into a fine paste.Chop onions, tomatoes, and chillies.
Make ginger garlic paste using 12 garlic pods and 2 inches of ginger.
Wash chicken pieces, drain excess water, and place them in a bowl.
Add ginger garlic paste, salt, chilli powder, turmeric powder, and lemon juice to chicken. Marinate for at least an hour.
Heat oil in a pan, add bay leaf, cinnamon, cloves, and fennel seeds. Sauté for 2 minutes.
Add slit green chillies, onions, and curry leaves. Sauté until onions turn light brown.
Stir in ginger garlic paste, add chopped tomatoes, and cook until soft.
Add turmeric powder, chilli powder, coriander powder, water, marinated chicken, and cook covered for 5 minutes. Add more water, salt, ground poppy seeds and cashew paste, garam masala, pepper powder, and coriander leaves. Cook covered for 5 more minutes on low heat. Serve the hot Andhra Chicken Curry with rice.
Andhra Kodi Kura is typically served with hot steamed rice, but it also pairs wonderfully with roti or naan. A side of cucumber raita or a cooling yoghurt-based salad can help balance the heat if it gets a bit too intense. In Andhra Pradesh, every meal is an opportunity to pay homage to the region's rich culinary heritage. Andhra Kodi Kura embodies this legacy, from the careful marination of the chicken to the aromatic tempering and the harmonious blending of spices. It's a testament to the skill and artistry that goes into creating a truly memorable dish..