Telangana

Telangana kodi kura

Name: Telangana kodi kura
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Telangana
Ingredients: 750 g curry cut chicken, curry cut (bone in chicken, small pieces); 1/2 tsp turmeric (ground turmeric); 1 heaped tbsp red chilli powder (indian red chili powder); 2 tbsp ginger garlic paste; Salt, to taste; 1/4 cup dry coconut desiccated coconut (unsweetened shredded coconut); 1 tbsp gasagasalu poppy seeds (white poppy seeds); 3 1/2 tbsp cooking oil (vegetable oil); 2 cloves 1 inch cinnamon, 2 cardamom whole spices; 2 large finely chopped onion; 2 slit green chilli; 1 sprig curry leaves; 1 large chopped tomato; 1 tbsp coriander powder (ground coriander); 1 tsp garam masala; Water, about 1 1/4 cups; a few leaves mint leaves; a handful chopped coriander leaves (cilantro)

A Sunday chicken curry with roasted coconut and poppy seeds. Telangana does heat with confidence.

70 minTime

39 gProtein each

hotSpice

The Sunday chicken curry3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

502kcal

39 gprotein

6 gfibre

70minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g, curry cut

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)1 heaped tbsp

Ginger garlic paste2 tbsp

Saltto taste

Desiccated coconut (unsweetened shredded coconut)¼ cup dry coconut

Poppy seeds (white poppy seeds)1 tbsp gasagasalu

Cooking oil (vegetable oil)3½ tbsp

Whole spices2 cloves, 1 inch cinnamon, 2 cardamom

Onion2 large, finely chopped

Green chilli2, slit

Curry leaves1 sprig

Tomato1 large, chopped

Coriander powder (ground coriander)1 tbsp

Garam masala1 tsp

Waterabout 1 1/4 cups

Mint leavesa few leaves

Coriander leaves (cilantro)a handful, chopped

Method

7 steps

1Rub the chicken with turmeric, half the chilli powder, half the ginger garlic paste and salt. Rest for 30 minutes.
2Dry roast the dry coconut and poppy seeds on low heat, then grind with a little water to a smooth paste.
3Heat oil, crackle the whole spices, then fry the onions with green chilli and curry leaves on medium until deep golden.
4Add the rest of the ginger garlic paste and fry until the raw smell goes. Add tomato, remaining chilli powder and coriander powder and cook until soft.
5Add the chicken and fry on high for a few minutes, then cover and cook on medium, stirring now and then.
6Stir in the coconut poppy paste and water. Simmer covered until the chicken is cooked through with no pink near the bone and the gravy is thick.
7Sprinkle garam masala, mint and coriander. Rest 5 minutes and serve with rice or rotte.

Serve it like this

Serve in a deep bowl with plenty of gravy, scattered with coriander, beside hot rice or a stack of jonna rotte.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Telangana kodi kura

Make it your way

Ingredients

Method

Make it a meal