chicken iguru shared today is also called as kodi kura iguru. This simple chicken curry yields a dish of a semi gravy thick consistency that is very unique and great tasting. Chicken or kodi is simmered or cooked on a low flame in the gravy and the moisture is evaporated to get a great tasting thick curry.
While the village style chicken pulusu or the chicken curry were made in families that usually had a crowd to feed, kodi kura iguru was made by folks who prefer the thick curry that is of a semi gravy consistency.
The taste of the thick curry is so much different than the gravy versions, this one is finger licking good. I must admit that this andhra style chicken curry is the one that is most often prepared at my home, since we are not the ones to prefer much pulusu or gravy.
The key to making a kodi kura iguru perfect, tasty and spicy is to use enough tomatoes or yogurt and a good amount of garam masala. You can use coconut or gasagasalu (poppy seeds) or cashew paste to prepare this. You can even make a good curry without them.
This chicken iguru recipe can be used to yield any kind of gravy, a thick gravy, a semi gravy or semi dry chicken. All you need to do is adjust increase or decrease the cooking time to get the right consistency.
find the complete recipe for andhra style chicken iguru
Ingredients (1 cup = 240ml )
- 250 grams chicken
- ½ cup tomatoes ,ripe , (chopped)
- 10 mint leaves chopped finely
- ¾ to 1 cup onions finely chopped
- 1 green chilies slit or chopped
- 1 ½ tsp ginger garlic paste
- ½ tsp red chili powder
- 1/8 tsp turmeric
- 1 tsp garam masala powder
- 2 to 3 tsp oil
- 2 sprig Coriander leaves , chopped
- 1 sprig curry leaves
- ¼ tsp cumin / jeera
to make a paste
- 1 ½ tbsp coconut , fresh or 10 cashews paste/ jeedi pappu
- Heat oil in a deep pan, add cumin, curry leaves and green chills. Allow them to crackle.
- Add onions and sprinkle salt. Fry till they turn brown.
- Add mint/ pudina and fry till you get an aroma.
- Add ginger garlic paste, fry till the raw smell goes off.
- Add tomatoes, salt and turmeric. Fry till the tomatoes turn fully mushy. Do not cover and cook the tomatoes, it spoils the entire dish.
- Add red chili powder and fry for 2 mins.
- Add chicken and fry on medium high till it turns white in color. Takes around 3 min
- Add garam masala and coconut paste if using.
- Simmer the flame and cover the pan with a lid and let it cook for 4 to 5 mins. By then chicken should begin to release moisture. Mix well and continue to cook till the moisture evaporates.
- Add very little water and lower the flame. Cooking on a low flame yields a good curry. Cook till most of the water evaporates and the curry turns thick and semi dry. If you want a gravy consistency, switch off when the curry thickens. But iguru is something which is of semi gravy consistency, all the moisture is evaporated and then the curry is thick and tasty.
- Add coriander leaves.
- Serve andhra style chicken curry with rice and onion raita.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes