Andhra Pradesh
Rayalaseema kodi kura
Poppy seeds, dry coconut and a lot of chilli. Ragi sangati has been waiting for this all day.
60 minTime
39 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original500kcal
39 gprotein
6 gfibre
60minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Marinate the chicken with turmeric, salt, half the ginger garlic paste and half the chilli powder.
- 2Dry roast the red chillies, coriander seeds, cumin and whole spices on low heat. Add the poppy seeds and dry coconut for the last minute. Cool and grind with a little water to a smooth paste.
- 3Heat the oil, fry the onion and green chillies until golden brown. Add the curry leaves and the rest of the ginger garlic paste and fry until the raw smell goes.
- 4Add the tomato and the rest of the chilli powder and cook until soft. Add the ground paste and fry until the oil separates.
- 5Add the chicken and fry on high for 5 minutes. Add the water, cover and simmer on medium low until the chicken is fully cooked with no pink near the bone.
- 6Adjust salt, scatter coriander and serve hot with ragi sangati or rice.
Serve it like this
Serve in a deep bowl beside ragi sangati, with a few raw onion slices and a lemon wedge.
