Kodi Kura | Chicken Curry | Murgi Ka Salan

Kodi Kura, also known as Chicken Curry or Murgi Ka Salan, is a flavorful and spicy dish popular in South Indian cuisine. This traditional recipe combines tender chicken pieces with a rich blend of aromatic spices, creating a mouthwatering curry that is a staple in many households. Whether you're serving it with rice, chapathi, biryani, pulka, or naan, this chicken curry is sure to satisfy your taste buds. Follow this step-by-step guide to prepare a delicious Kodi Kura that your family and friends will love.

Marination time: 30 minutes
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 5-6
Main Ingredient: Chicken
Course: Main Course

 

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Marinate the Chicken
• Step 2: Let the Chicken Marinate
• Step 3: Prepare the Spice Mix
• Step 4: Grind the Roasted Spices
• Step 5: Prepare the Coconut-Cashew Paste
• Step 6: Sauté the Onions and Green Chillies
• Step 7: Add Ginger Garlic Paste
• Step 8: Add the Marinated Chicken
• Step 9: Cook the Chicken
• Step 10: Add Spices and Milk Cream
• Step 11: Add the Coconut-Cashew Paste
• Step 12: Final Touches

 

Ingredients

Chicken Pieces (Kodi Mukkalu): 1 kg

For the spice mix:

Coriander Seeds (Dhaniyalu): 2 teaspoons
Cloves (Lavangalu): 10
Cinnamon Sticks (Dalchini Chakka): 3 small pieces
Cardamom Pods (Elaichi): 2

For the coconut-cashew paste:

Dry Coconut (Endu Kobbari): a small piece
Cashew Nuts (Jeedi Pappu): 5
Poppy Seeds (Gasa Gasaalu): 1 teaspoon

Ginger Garlic Paste (Allam Vellulli Paste): 4 teaspoons

Sliced Onions (Ullipaya): 3 medium-sized
Green Chillies (Pachimirapa): 4

Milk Cream Layer (Pala Meegada): 2 teaspoons

Coriander Leaves (Kothimeera): as required

Oil (Nune): 4 teaspoons

Salt: 3 teaspoons

Red Chilli Powder (Karam): 4 teaspoons

Turmeric Powder (Pasupu): 1 teaspoon

Curd (Perugu): 2 teaspoons

Procedure

Step 1: Marinate the Chicken

In a large bowl, add the cleaned chicken pieces. To the chicken, add 1 teaspoon of turmeric powder, 2 teaspoons of salt, 2 teaspoons of red chilli powder, 2 teaspoons of curd, and 2 teaspoons of ginger garlic paste. Mix everything thoroughly to ensure the chicken is well coated with the marinade.

Step 2: Let the Chicken Marinate

Cover the bowl and let the chicken marinate for at least 1 hour. For best results, refrigerate the marinated chicken to allow the flavors to infuse deeply into the meat.

Step 3: Prepare the Spice Mix

While the chicken is marinating, prepare the spice mix. In a pan over medium heat, dry roast 2 teaspoons of coriander seeds, 10 cloves, 2 cardamom pods, and 3 small pieces of cinnamon sticks. Stir continuously for about 2 minutes until the spices become aromatic.

Step 4: Grind the Roasted Spices

Allow the roasted spices to cool slightly. Then, transfer them to a grinder or spice blender and grind them into a fine powder. This freshly ground spice mix will enhance the flavor of the curry.

Step 5: Prepare the Coconut-Cashew Paste

In a grinder, first blend 1 teaspoon of poppy seeds until smooth. Then, add 5 cashew nuts and a small piece of dry coconut to the grinder. Add a little water and blend the mixture into a fine paste. This paste will add richness and creaminess to the curry.

Step 6: Sauté the Onions and Green Chillies

In a large pan, heat 4 teaspoons of oil over medium heat. Add the sliced onions and green chillies to the pan. Sauté them until the onions turn golden brown, stirring occasionally.

Step 7: Add Ginger Garlic Paste

Once the onions have turned golden brown, add 2 teaspoons of ginger garlic paste to the pan. Stir well and cook for another 2 minutes to let the raw aroma of the paste dissipate.

Step 8: Add the Marinated Chicken

After cooking the ginger garlic paste for 2 minutes, add the marinated chicken to the pan. Stir well to combine the chicken with the onion mixture. Cover the pan with a lid.

Step 9: Cook the Chicken

Allow the chicken to cook over low heat. The chicken will release its own juices. Cook until most of the water has evaporated. Then, add 1 to 2 glasses of water to the pan, depending on the amount of gravy you desire. Stir well.

After 10 minutes...

Step 10: Add Spices and Milk Cream

Add 1 teaspoon of red chilli powder, the freshly ground spice mix prepared earlier, and 2 teaspoons of milk cream to the chicken. Stir well to incorporate the spices and cream into the curry.

Note: At this stage, check the seasoning and consistency of the curry. Add more water, salt, or red chilli powder if required.

Step 11: Add the Coconut-Cashew Paste

Add the prepared coconut-cashew paste to the chicken curry. Mix thoroughly to ensure the paste is well combined with the gravy. Continue to cook on low heat until the gravy thickens.

Note: Keep the flame low and stir occasionally to prevent the gravy from sticking to the bottom of the pan.

Step 12: Final Touches

Once you see oil separating and rising to the top of the curry, it indicates that the chicken curry is cooked. Add chopped coriander leaves to the curry and mix well. Your Kodi Kura is now ready to serve.

Kodi Kura, with its rich and spicy flavors, is a delightful dish that pairs perfectly with rice, chapathi, biryani, pulka, naan, or even coconut rice. For a special combination, try serving it with garelu (vada) for an authentic and satisfying meal. Enjoy this delicious chicken curry with your loved ones, and savor the taste of traditional South Indian cuisine.

You can have it with rice, chapathi, biryani, pulka, naan, or coconut rice.

Special combination is Kodi Kura with garelu (vada) — very tasty! Just try it :)

Note: You can cook the chicken curry with less oil and gas by using a 3 or 4-liter pressure cooker. Add 2 teaspoons of oil and fry the onions until golden brown over low heat. Add ginger garlic paste and cook for 2 minutes. Add the marinated chicken and cook until the water evaporates. Add 1 glass of water, mix well, and close the cooker lid. Cook until 3 whistles. Open the cooker and proceed from Step 10 as above.

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