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Vegan Andhra Kodi Kura (Vegan Chicken Curry)

Author: Pavani
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: andhra
Servings: 4 serving

Ingredients

  • 2 cups Chicken Vegan - cubed (I used Gardein Chick'n Scallopini)
  • 1 Onion - large, chopped
  • 1 tsp Ginger garlic + paste
  • ½ cup Tomato puree
  • ½ cup Coconut Milk (I used 3tbsp Coconut Cream)
  • 3 tbsps Cilantro leaves - finely chopped for garnish
  • to taste Salt

For Marinade:

  • 1 tsp Ginger+Garlic paste
  • 2 tbsp Lemon juice
  • ½ tsp chili powder Red
  • ½ tsp Coriander Ground
  • ¼ tsp Turmeric
  • ½ tsp Salt

For the Masala Powder:

  • 2 tbsp Peanuts
  • 1 tbsp Coriander seeds
  • 2 tsp Cumin seeds
  • 2 chilies Dry red
  • 2 Cloves

Instructions

  • Marinate the Chicken: Combine all the ingredients listed under Marinade and add the cubed 'chicken'. Mix well, cover and set aside for at least 15 minutes.
  • Make Masala Powder: Dry roast the ingredients under Masala powder until aromatic and peanuts turn lightly brown. Cool a little and grind to a powder.
  • Make Curry: Heat 2tbsp oil in a saute pan, add onions and cook until lightly browned around the edges. Add ginger+garlic paste and cook for another minute.
  • Next add the tomato puree and the ground powder. Cover and cook until oil starts to separate, about 4-5 minutes.
  • Add the marinated 'chicken' along with the leftover marinade. Cover and cook until 'chicken' is cooked through and tender, about 8-10 minutes.
  • Add coconut milk and salt. Bring the mixture to a slow simmer and simmer for 3-5 minutes.
  • Garnish with chopped cilantro and serve with steamed rice.

Notes

Lets check out what my fellow marathoners have cooked today for BM# 31.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!