Kodi Kura (Andhra Chicken Curry)
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Ingredients
- 800 g chicken thighs, bone-in
- 2 onion, finely sliced
- 2 tomatoes
- 2 tsp chilli powder
- 1 tsp ground turmeric
- 15 g fresh ginger
- 5 garlic cloves
- 12 curry leaves
- 2 tbsp coconut oil
- 1 tbsp ground coriander
Nutrition (per serving)
- Calories
- 477 kcal
- Protein
- 35.1 g
- Carbohydrate
- 9.8 g
- of which sugars
- 5.7 g
- Fat
- 32.4 g
- of which saturates
- 12.7 g
- Fibre
- 3.1 g
- Salt
- 0.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a large pan, add the sliced onion and fry for 10 minutes until golden.
- 2
Add the garlic, ginger and curry leaves, and fry for 2 minutes.
- 3
Stir in the chilli powder, ground turmeric and ground coriander, and cook for 1 minute.
- 4
Add the chicken thighs and chopped tomatoes, and cook for 5 minutes, turning to coat.
- 5
Pour in 200ml water, cover and simmer for 30-35 minutes, turning occasionally, until the chicken is tender, cooked through with no pink remaining and the sauce has reduced.
- 6
Serve hot with rice.
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