Konaseema Kodi Kura / Konaseema Chicken Curry

Today we are starting with the final week for BM # 47 and of course final week for 2014 :) . And for this week my theme is "One state- different cuisines". For this I choose Telugu Cuisine, which is from Andhra Pradesh. Coastal Andhra, Rayalaseema, Uttara Andhra are main regions. In the region also people make the same dish in a different way.  So here are the  3 different dishes from 3 different regions.  Andhra  Cuisine is more dominant in restaurants all over Andhra Pradesh as well as Andhra Restaurants in cities like Bangalore, Chennai and New Delhi.

For Day 1,am here with the special dish from Konaseema which is know as Coastal Andhra. Coastal Andhra region is dominated by Krishna and Godavari delta regions and is exposed to the coastlines of Bay of Bengal. Hence rice, dal and sea food are the staple diet of the people living here. They even cook Chicken with some special Chicken called Natu Kodi which means Village Chicken or Country Chicken.

Usually chicken curries will have spices like cumin powder, coriander powder, poppy seeds and  garam masala. But this particular dish has a red chili, peanuts paste and coconut milk, which gives a unique taste to the dish. 

Here goes the recipe.......

                                            

We need:


Chicken 2 pounds / 1/2 kg
Onion 2 medium
Ginger Garlic paste 1 spoon
Tomato puree 1 cup
Green chili 2
Red chili 4
Poppy seeds 2 spoons
Peanuts 1/4 cup
Curry leaves 4
Cumin powder 1 1/2 spoon
Coriander powder 1 1/2 spoon
Chili powder 1 spoon
Garam masala 1/2 spoon
Coconut milk 1/4 cup
Salt to taste
Chopped coriander leaves / cilantro 1/2 cup
Oil 1/4 cup


Method:


Take medium to small pieces of chicken  and wash thoroughly and keep aside.
Dry roast red chili, poppy seeds and peanuts.
Let them cool down to make a smooth paste.
Heat  oil in a presser cooker and add chopped onions, curry leaves  and slit green chilies.
Sure for a minute and add ginger garlic paste.
Mix well and cook for 3 minutes.
Now add chicken pieces, salt and turmeric powder.
Mix and let it cook for 5 - 7  minutes.
Now add the ground paste of peanuts, red chili and poppy seeds.
Also add tomato puree, coriander powder, cumin powder and chili powder.
Mix it well add 1 /2 cup water and cover with lid and whistle on.
Cook till you hear 2 whistles and switch off the flame.
After all the presser is gone from the cooker remove lid and give it a stir.
Now add garam masala powder and coconut milk or regular milk.
Mix well and cook further till oil appears on the top.
Garnish with coriander / cilantro  and serve hot with rice, pulao, biryani or roti.


Click here to see what my fellow bloggers are cooking for BM # 47