Entree: India – Rayalaseema – రాయలసీమ కోడి కూర ➤ Rayalaseema Kodi Koora (A fiery, rustic chicken curry from Rayalaseema known for bold red chilies and robust masala flavors)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 2.5 lb (1.1 kg) bone-in chicken pieces (thighs and drumsticks preferred), skin removed if desired
- 3 tbsp (45 ml) vegetable oil or peanut oil
- 1 tsp (5 g) mustard seeds
- 1 tsp (5 g) cumin seeds
- 2 medium onions, finely chopped (10 oz / 280 g)
- 1 tbsp (15 g) ginger-garlic paste
- 3–4 tbsp (45–60 ml) plain yogurt, whisked
- 3 medium tomatoes, pureed (12 oz / 340 g)
- 4–5 dried red chilies (Byadgi or Kashmiri for color), toasted
- 2 tbsp (14 g) coriander seeds, dry roasted
- 1 tsp (2 g) cumin seeds, dry roasted
- 1 tsp (2 g) fennel seeds (optional), dry roasted
- 1–2 tsp (4–8 g) red chili powder, adjusted to taste
- 1 tbsp (8 g) coriander powder
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (2 g) garam masala
- 1–1½ tsp (6–9 g) salt, or to taste
- 1 cup (240 ml) water or chicken stock
- 1 tbsp (15 ml) lemon juice
- Fresh curry leaves (6–8 leaves) and fresh cilantro for garnish

Instructions

1. Dry-roast the dried red chilies, coriander seeds, cumin seeds and fennel seeds in a skillet until fragrant, about 1–2 minutes. Cool and grind to a coarse powder or paste with a splash of water; set aside.
2. Heat oil in a heavy-bottomed pan over medium heat. Add mustard and cumin seeds; when they sputter, add curry leaves and chopped onions. Sauté until deep golden brown, about 10–12 minutes.
3. Add ginger-garlic paste and cook 2 minutes. Lower heat, add whisked yogurt and cook, stirring constantly, until oil separates from the mixture.
4. Stir in the pureed tomatoes and cook until the raw smell disappears and the mixture thickens, about 6–8 minutes.
5. Add the roasted spice powder, turmeric, coriander powder, red chili powder and salt; cook 1–2 minutes to toast the spices.
6. Add the chicken pieces, tossing to coat thoroughly in the masala. Pour in 1 cup (240 ml) water or stock, bring to a boil, then reduce heat to a gentle simmer. Cover and cook until the chicken is cooked through and the sauce reduces to a thick gravy, about 20–25 minutes.
7. Uncover, increase heat briefly to thicken the curry to desired consistency, then stir in garam masala and lemon juice. Adjust seasoning.
8. Garnish with fresh cilantro and serve hot with steamed rice, dosa, or Indian breads.