Kodi Kura

• Chicken

  curry cut, bone-in

  500 g

• Coriander leaves

  chopped

  15 g

• Coriander powder

  8 g

• Cumin seeds

  3 g

• Curry leaves

  3 g

• Garam masala

  3 g

• Ginger-garlic paste

  20 g

• Green chilli

  slit

  3 pc

• Lemon juice

  10 ml

• Oil

  45 ml

• Onion

  chopped

  200 g

• Red chili powder

  5 g

• Salt

  to taste

• Tomato

  chopped

  150 g

• Turmeric powder

  2 g

Add to Cart

Flavor profile

Method

1. 1Marinate the chicken with turmeric, chilli powder and salt for 20 minutes.
2. 2Heat oil and splutter cumin and curry leaves.
3. 3Saute chopped onion until deep golden.
4. 4Add ginger-garlic paste and slit green chillies; cook until the raw smell fades.
5. 5Add chopped tomato and cook until soft and pulpy.
6. 6Stir in coriander powder, red chilli powder and garam masala.
7. 7Add the chicken and sear until it browns.
8. 8Pour in water, cover and simmer until the chicken is tender and the gravy thickens.
9. 9Finish with fresh coriander and a squeeze of lemon.