"Kodi Eguru" is a very famous traditional Chicken Curry from Andhra Pradesh. Food of Andhra Pradesh is known for its heavy use of spices and chillies.
Kodi Eguru is a simple and spicy dry chicken curry with less oil and easy to cook. It would be more tastier with the Naatu Kodi i.e.,Country Chicken.
I have few unforgettable moments in life..those days at Pune, Maharashtra. There was a time that we were struggling a lot for getting good South Indian food at the weekends. One fine day, there was an inaugural function of Andhra Mess near the place where I stayed. My friends who were also in deputation, took me to the Andhra Mess. That was the first time that I had been to an Andhra mess. They placed such a big plate before me and started keeping all side curries and ever loving thick Pappu and crunchy fried ladies finger.
My roommates were also Andhra girls. They used to get me Beans & Double Beans Pickle, Drumstick pickle. Believe me, I had never tasted such delicious and different kind of pickles. But you would for sure cry after tasting it..that much spiciness..
Ingredients
Chicken - 350 gms
Water - 1/2 cup (to sprinkle)
Refined Oil - 1/2 tbsp
Gingili Oil - 1 tbsp
To Marinate
Cloves - 3
Cinnamon - 2 (thin, small pieces)
Onion - 1 (slices, lengthwise)
Tomato - 2 (slices, lengthwise)
Green Chilli - 1
Fennel Seeds - 1 tsp
Curry Leaves - a small cup
Ginger Garlic Paste - 2 tsp
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 2 tsp
Corriander Powder - 1/2 tsp
Salt - to taste
Method
In a Bowl, add all the items given in "To Mariante" to the Chicken pieces and mix it well with your hand. Keep it aside for half-an-hour.
Heat a wide, deep-bottomed non-stick Kadai. Add the marinated Chicken to the kadai directly. Please note that I haven't used oil or any kind of seasoning.
Cover the kadai with its lid and cook the chicken in a low-medium flame. As we aren't using oil, make it a point that you saute it regularly.
Afer 5 minutes, open the lid and sprinkle little water. Cover and cook for another 5 minutes. Repeat this if you find it to be too dry.
Cook the chicken in a low-medium flame till its 3/4th done.
Open the lid and add both the oils to the cooked chicken. Reduce the flame to low and cook for another 5 minutes.
Turn off the stove and transfer the Chicken Curry to a serving dish. Serve it hot with Plain Rice.
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