Guntur kodi kura (Guntur chicken curry)

Ingredients

• 750 g chicken, cut into pieces
• 1 cup curd
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 10–12 dried Guntur red chillies, soaked in hot water
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black pepper
• 4 cloves
• 1-inch cinnamon
• ½ tsp turmeric
• Salt to taste
• 4 tbsp oil
• Curry leaves and coriander

Method

1. Marinate the chicken in curd, turmeric and salt for 30 minutes.
2. Dry-roast the coriander, cumin, pepper, cloves and cinnamon. Grind with the soaked red chillies to a smooth red paste.
3. Heat oil, add curry leaves and onions and fry until golden. Add ginger-garlic paste and fry for a minute.
4. Add the chilli paste and cook on low heat until the oil separates, about 5 minutes.
5. Add the chicken and cook covered for 20–25 minutes, stirring now and then, until tender and the gravy is thick.
6. Finish with coriander and serve with rice.