A fiery and aromatic chicken curry from the heart of Andhra Pradesh. Tender chicken pieces are simmered in a rich gravy made with a freshly ground masala of coconut, poppy seeds, and warm spices. This dish is a true celebration of bold South Indian flavors.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving
431cal
32gprotein
18gcarbs
27g
Ingredients
600 g Chicken (Bone-in, cut into 2-inch pieces)
0.25 cup Curd (Full-fat, for marinade)
0.75 tsp Turmeric Powder (Divided for marinade and curry)
2 tsp Red Chili Powder (Preferably Guntur chili for authentic heat, divided)
2 tbsp Ginger Garlic Paste (Divided for marinade and curry)
A classic Indian flatbread made from whole wheat flour, cooked on a tawa and then puffed directly over a flame. These soft, light rotis are perfect for scooping up curries and dals.
Crisp, sweet onion rings marinated in a tangy apple cider vinegar dressing with fresh parsley. A perfect, refreshing topping for burgers, grilled meats, or as a simple side for any barbecue.
About Andhra Kodi Kura, Pulka Roti and Onion Salad
Aromatic Kodi Kura with soft pulkas and tangy onion salad. Homestyle comfort that's perfectly spiced!
This andhra dish is perfect for dinner. With 726.51 calories and 40.62g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 pcs Cloves
3 pcs Green Cardamom Pods
1 tsp Fennel Seeds
3 tbsp Vegetable Oil
1 tsp Mustard Seeds
10 pcs Curry Leaves
2 pcs Onion (Medium, finely chopped)
3 pcs Green Chilies (Slit lengthwise)
2 pcs Tomatoes (Medium, pureed)
1.5 tsp Coriander Powder
1.5 cup Water (As needed for gravy)
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with curd, 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp ginger-garlic paste, and 0.5 tsp salt.
Mix thoroughly to ensure each piece is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2
Prepare the Masala Paste
Heat a small, dry pan over low-medium heat. Add the dried coconut, poppy seeds, cinnamon stick, cloves, cardamom pods, and fennel seeds.
Dry roast for 2-3 minutes, stirring constantly, until they become fragrant and the coconut turns a light golden brown. Do not let them burn.
Remove from heat and let the mixture cool completely.
Transfer the cooled spices to a grinder and blend into a fine powder. Add 3-4 tablespoons of water and grind again to form a smooth, thick paste.
3
Sauté the Aromatics
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter.
Add the curry leaves and slit green chilies. Sauté for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they are deep golden brown. This step is crucial for the flavor and color of the gravy.
4
Build the Gravy Base
Add the remaining 1 tbsp of ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.
Pour in the tomato puree. Cook for 5-7 minutes, stirring, until the puree thickens and you see oil separating from the sides of the mixture.
Add the remaining 0.25 tsp turmeric powder, 1 tsp red chili powder, coriander powder, and 1 tsp salt. Mix well and cook for another minute.
5
Cook the Chicken and Masala
Add the marinated chicken to the pan. Increase the heat to high and sauté for 5-7 minutes, stirring occasionally, until the chicken is sealed and lightly browned on all sides.
Add the prepared ground masala paste. Stir well to coat the chicken and cook for 3-4 minutes until the paste is fragrant and well-cooked.
6
Simmer the Curry
Pour in 1.5 cups of water and stir everything together. Bring the curry to a rolling boil.
Reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through.
Stir occasionally to prevent the gravy from sticking to the bottom of the pan.
7
Finish and Serve
Once the chicken is cooked and the gravy has thickened to your desired consistency, turn off the heat.
Stir in the garam masala and fresh lemon juice.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice, bagara rice, or roti.
272cal
8gprotein
44gcarbs
9gfat
Ingredients
2 cup Atta
1 cup Water (warm, adjust as needed)
0.5 tsp Salt
1 tsp Oil (optional, for a softer dough)
2 tbsp Ghee (optional, for brushing)
Instructions
1
Knead the Dough
In a large mixing bowl or parat, combine 2 cups of atta and 0.5 tsp of salt.
Gradually pour in warm water while mixing with your fingers to form a shaggy, loose dough.
Begin kneading the dough. Use the heel of your hand to push and stretch the dough away from you, then fold it back. Continue this process for 8-10 minutes.
The dough should become smooth, soft, and pliable. It should spring back when you gently press it.
Add 1 tsp of oil (if using) and knead for another minute until the oil is fully incorporated and the dough is non-sticky.
2
Rest the Dough
Gather the dough into a ball and place it back in the bowl.
Cover the bowl with a damp kitchen towel or a lid.
Let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes the rotis soft and easy to roll.
3
Shape and Roll the Rotis
After resting, knead the dough for 30 seconds.
Divide the dough into 8 equal-sized portions and roll them into smooth balls between your palms.
Keep the dough balls covered with the damp cloth to prevent them from drying out.
Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
Place it on a clean, flat surface (chakla) and roll it out into an even circle of about 6-7 inches in diameter using a rolling pin (belan). Ensure it's not too thick or too thin.
4
Cook and Puff the Roti
Heat a flat pan (tawa) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled roti on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the roti. Cook the second side for about 30-40 seconds until light brown spots appear.
Using the tongs, carefully lift the roti off the tawa and place it directly on a medium-high gas flame. The roti should puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
5
Finish and Serve
Remove the puffed pulka from the flame and place it in a roti box (casserole) or a container lined with a clean kitchen towel to keep it soft.
Brush the top with a little ghee, if desired.
Repeat the rolling and cooking process for all the remaining dough balls.
Serve the hot pulkas immediately with your favorite dal, sabzi, or curry.
