Chicken curry - Kodi Koora

Chicken curry (Kodi Koora or kura as its called in telugu) is a dish that I often make - I would say once every two weeks. I love it with chapathi's or hot steamed white rice and its super easy to make. Any day you will find chicken curry in my refrigerator and I am not exaggerating. The kodi koora recipe I present here is an easy version of the mix from my mom's and mom-inlaw recipe.


Apart from the main ingredient chicken, you would need "ginger-garlic" paste. I donot like the store bought ginger garlic paste, somehow the curries always taste bad with it. So do I grind the paste every time I cook the curry? - Nope - this is a trick from my grandmom - On a weekend when I am free, I grind the ginger garlic paste (both equal amounts). The paste shouldn't be too watery. Thats what my mom-in-law also says. When I was a novice - I would just grind it with lots of water to make it easy on the blender - but thats not the way to do. Grind small amounts at a time to a smooth paste with very little water. And I put in the paste in an ice cube tray and freeze the paste. Usually its about 1.5 - 2 tbsp per cube. So I just add one-two garlic ginger paste cubes to my curry depending on the quantity of chicken. And coming to the blender part - I use the "MAGIC bullet". Its totally awesome - must have in the kitchen appliance.

OK! so since I plan to send this recipe to the "GRINDLESS GRAVIES" event, it would be unfair to use the blender and the paste. So I will be using a micrograter to finely grate the ginger and garlic used for the curry.

Ingredients:
1. 1 pound chicken pieces (washed)
2. 1 large onion - chopped (the pieces need not be equal size - so make it easy)
3. 1/2 can of diced tomatoes
4. 3 cloves of garlic and 1 inch ginger piece ( If you are using ginger garlic paste - that would be about 1.5-2tbsp of paste)
5. Salt, turmeric and chilli powder.
5. Coriander powder -2.5 tbsp - This is the spice powder thats going to make the gravy thick.
6. Garam masala powder - 1/2 tsp and coriander/cilantro leaves for garnish

In a pan, heat oil, and add the onion and saute for 2 minutes. Now using the micrograter, grate the cloves of garlic and ginger directly into the pan with onions. Saute for a minute more and add the diced tomatoes. Allow the tomatoes to cook a bit for about 3 minutes. I add salt, turmeric (1/2 tsp) and chilli powder(1 tsp) at this point and mix with the onions and tomatoes. Add the chicken pieces and saute for 2 minutes and lower the heat (to medium low) and cover the pan. Allow the chicken to cook slowly under its own steam. This will enhance the flavor of the curry. Usually the water in the chicken pieces should be sufficient to generate enough gravy, else add 1/4 cup of water. After about 8-12 minutes the chicken will almost be done. Add the coriander powder and garam masala powder and cilantro leaves, mix and cover the pan and allow the curry to cook for few more minutes, and its done! enjoy with warm chapati's/rotis or rice.



I usually make my own garam masala powder - I will save that for another post.