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Kodi Kura (Chicken Curry) Recipe

This is a traditional chicken curry in South India. The chicken is marinated in Onion Garlic Ginger Cayenne, and Turmeric before cooking

Normally, one uses skinless whole chicken. Here I will use skinless chicken thighs. You can use any part (s) of chicken

Ingredients

1. Onions medium (Peeled, quartered): 2

2. Ginger (peeled) 2"x1"

3. Garlic Cloves (Peeled): 3

4. Serrano: 1

5. Cayenne ground: 1 teaspoon

6. Turmeric: ½ teaspoon

7. Skinless Chicken thighs: 1 Pound

8. Ghee: 2 Tablespoons

9. Kari Patta (Curry leaves): 18

10. Garam Masala: 4 teaspoons

11. Water: 1½ cups

12. Salt: ¼ teaspoon

13. Cilantro (finely chopped): 2 Tablespoons

Method

1. Put onions ginger garlic Serrano cayenne and Turmeric in a food process. Grind to a fine paste.

2. With a sharp knife cut two deep gashes in each piece of the chicken. Add the onion paste. Rub into chicken. Cover with plastic film and let it marinate for about 4 hours

3. Remove chicken from marinade and set aside. Set the marinade aside.

3. Heat Ghee in a heavy bottom sauce pan. Add Kari Patta and fry about 30 second

4, Add marinade. Cook till onions turn translucent.

5. Add chicken. Fry till chicken loses pink flesh color and becomes white on all sides

6. Add Garam Masala. Stir. Fry about one minute

7. Add salt and water. Bring to a boil. Cover. Turn down heat. Simmer till chicken is tender about 25 minutes

8. Stir-in Cilantro. Turn off heat

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