Welcome back!
How many of you are true curry lovers? I love curries that are made thick with loads of spices. My chicken and mutton curries must have the most spices because they can simply make your curry really aromatic and super delicious. But of course not over the quantity needed.
Today, I feel so proud to have
Ms Swasthi to make a guest post in my space. I happened to know
Swasthi after she left a comment in my space. That took me straight to her irresistible and tummy grumbling page,
Indian Healthy Recipes.
Swasthi claims herself as a budding food blogger but I would say she is a fantastic cook. The recipes she has shared along with fabulous clicks can make you easily hungry. You have no idea how much I craved for her dishes whenever I visit her space, lol! I found
Swasthi a very down to earth, polite and sweet person. I personally liked her simple food presentation with an easy to browse-through blog layout. Those who've already visited her, would agree with me ;) If you haven't, do hop over to Swasthi's Indian Healthy Recipes and show your love! Now let's check out her Andhra Chicken Curry, specially for all my readers! :)
Over to Swasthi now...
Hello! Dear blogger friends and Readers of
Love2cook-malaysia,
I am Swasthi , the writer at Indian Healthy Recipes. Currently I am a stay at home mum to 2 kids aged 9 and
2, living in Singapore. I am happy to be a guest on Love’s space for her
"Guest Posting @ Love2cook Malaysia”.Thanks a ton dear for giving me this
opportunity.
I have known Love from the initial days of my blogging. I know her
as a cheerful, very lively lady and a wonderful cook and we have been visiting
each other’s space often.
Today I will share with you all a popular recipe Andhra Chicken Curry| Kodikura. Just like each state has a different and unique version of
chickencurry, even region has a different version of making this dish. Today
iam going to share a special Andhra Chicken Curry recipe that is mostly
prepared in the coastal regions of Andhra Pradesh, where coconut is an integral
part of their dishes. This is very much different from the simple Andhra Chicken Curry | Kodikura that is posted in my blog HERE.
Try this and am sure you will say this is one of the best Andhra
chicken curry you ever had. Are you wondering what is so special about this
curry? It is the browned onions that give a different smoky flavor and taste to
the curry.
ANDHRA CHICKEN CURRY / KODIKURA
Ingredients
- ½ kg Chicken (skin or skinless, with bones)
- 1 cup of finely chopped onions
- ½ tsp ginger garlic paste
- 1 green chili
- 10 to 12 mint leaves / pudina
- fistful of coriander leaves
- 1 medium sized red ripe tomato (about ¼ cup)
- 1 sprig curry leaves
- 90 ml coconut thick milk or 120 ml thin coconut milk
- 1 ½ tbsp poppy
seeds (slightly roast and powder first finely, then add coconut milk and grind
to very smooth) (can use blanched almonds instead of poppy seeds)
- 2 to 3 tbsps oil
- ½ tsp red chili powder
Marination
- ½ tsp ginger garlic paste
- ¼ tsp red chili powder
- pinch of turmeric
- 60 ml buttermilk (to tenderize the meat) or Meat
tenderizer
- salt as needed
Garam masala powder
- 1 tsp coriander powder
- 1/8 tsp cumin powder
- 1/8 tsp pepper powder
- 4 to 6 cloves powdered
- ½ “cinnamon stick powdered
Dry spices
- 2 to 3 green cardamoms
- 4 cloves
- 1” cinnamon stick
- ¼ tsp cumin or shahijeera
Method
1.
Marinate chicken with marination
ingredients and set aside for atleast 45 mins in the refrigerator.
2.
Heat a pan with oil; add curry leaves &the
dry spices and sauté till you get an aroma. usually takes a minute.
3.
Add green chili, onions, sprinkle salt and fry till the onions are browned (like the
brown onions or fried onions for biryani).
4.
Add ginger garlic paste and sauté quickly
as this tends to burn faster with brown onions (could not take a pic).
5.
Add tomatoes and sprinkle some salt and
turmeric and fry on medium high till the tomatoes turn mushy and begin to leave
the oil.
6.
Add chicken and fry on medium high heat
till the chicken become white, takes around 2 minutes.
7.
Add red chili powder and fry for a minute.
8.
Add garam masala, mix and sauté for a minute.
9.
Pour the coconut milk and poppy seeds mix,
add mint and coriander leaves.
10.
Mix well and add little water to adjust the
consistency.
11.
Cover and cook on a low flame till the
chicken is cooked thoroughly & is tender.
12.
If the gravy is too thin, cook and
evaporate some liquid without closing the pan.
Serve hot with rice or chapati
Note of Thank You;
Dearest Swasthi,
Hearty thank you for an excellent guest post ma! You are one of the sweetest bloggers I've found via blogging and glad I did! It's such a privilege to have you as my guest. Thank you so much for such kind words about me and my blog too, am so touched! My bookmark list is getting longer but your curry is definitely worth to try! I shall make it this weekend. Keep blogging and keep sharing! My hugs to your children ;)
See also;
Signing off,
.png)
.png){kind=link}
.png){kind=link}