KONASEEMA SPECIALS

Konaseema Natu Kodi Kura

( Country Chicken Curry)

Ingredients:

Country Chicken– 1/2kg
Onions(sliced) – 3
Green chily(sliced) – 4
Tomato(chopped) – 2
Poppy seeds – 1 tsp
Coconut(optional) – 2 inch
Cashew nuts(optional) – 5
Pumpkin seeds(optional) – 1/4 tsp
Turmeric powder – 1/4 tsp
Red chily powder 2or 3 tsp
Salt – to taste
Refined oil – 4 or 5 tsp
(i used ground nut oil)
Garlic Paste – 1 1/2 tsp
Garlic Paste – 1 1/2 tsp
Coriander leaves
Curry leaves

Garam Masala-3 tsp

Process:

Take a bowl then Poppy &pumpkin seeds are Soaked in warm water.

take a bowl add chicken then add turmeric, chily, ginger&garlic paste mix well & keep aside for 30 minutes.

Take a jar add coriander,cumin,cinnamon,cardamom,cloves then Grind it make a powder.
Take a jar add soaked pumpkin seeds, poppy seeds, coconut and cashew nuts. Make a fine paste.

Take a cooker add 4 or 5 tsp.of oil add some masala spices( if you want)add sliced onions & chily fry till onionsv turns golden brown then add curry leaves & marinated chicken mix well. Keep a lid for 2 minutes.

After 2 minutes remove the lid then add ginger&garlic Paste saute well fry until raw smell goes keep a lid for 2 minutes. Then add garam masala & chily powder. fry for 1 minute and also add sliced tomato mix well & keep a lid for 2 min on low. (until tomato mashy).

After 2 minutes remove the lid mix well and add 200ml of water and crystal salt keep a lid upto 3-4 whistles. After 3 whistles the pressure will be released remove the lid check the piece whether cooked or not.

Again Keep the curry on stove now add the poppy seeds paste. Cook for 2-3 minutes.

Now add some Curry leaves and Coriander leaves then switch off the stove.

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Konaseema Spl Chicken Biryani

Ingredients

for the marination 
1/2 kg chicken
1/2 cup curds
1 1/2 tsp ginger garlic paste
4-5 green cardamom crushed lightly
1 inch cinnamon stick broken
6-7 cloves
2-3 tbsp coriander leaves
2 tbsp mint leaves
4-5 green chilies
2 tsp red chili powder
1 tsp garam masala powder
1/2 tsp haldi/turmeric powder
2 tbsp lime juice
salt
3 tbsp oil/ghee
3 onions sliced thinly n fried till crisp golden brown

For the rice
1 .5 cup basmati rice
1 tsp shahi jeera/black cumin seeds
2 bay leaves
salt
ghee
1 tsp rose water

Method:

Fry thinly sliced onion till golden brown and crisp.

Reserve the oil from fried onions for marination .

Marinate Chicken with all the ingredients mentioned in the marinade list.

Set aside for 2-3 hrs I left it  overnight in the fridge.

Cook rice with salt,and whole spices mentioned in the list ,Cook rice till 50 % done

Strain the rice and reserve 2 tsp of the water for later.

In a vessel add  1 tbsp oil left from fried onions

Arrange the chicken along with the marinade

Add about 1/2 cup water

Sprinkle chopped coriander and mint leaves over the chicken

Arrange the rice over the chicke

Lastly add saffron infused milk,2 tsp ghee mixed in water reserved from the rice

sprinkle fried onions and rose water and kewra water

Cover with a lid and keep weight on the lid so that no air escapes alternatively you can cover it with foil and then cover with lid or use dough to seal the vessel and then cover with the lid

Cook on low flame for 30-35 mins ..

You can place a tava under the vessel and cook on dum for 10 Mints.

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Chinta Chiguru Chicken/ Tender Tamarind Leaves Chicken:

Ingredients:
Chicken – ½ kg,
Chintachiguru/tender tamarind leaves – 250gms,
Green chili – 6,
Onion – 2 – finely chopped,
Ginger garlic paste – 2 tsp,

Garam Masala powder – 2 tsp,

salt as per taste,

Oil - 3 tsp 

Turmeric powder - a pinch,

Water - 1 cup

Green chili – 6,

Grated fresh coconut – 4tsp,

Method:Clean the chicken pieces and drain the water from it,
Grind green chili, grated coconut, chintachiguru, togther to form a paste,
Marinate the chicken with the chintachiguru paste adding some salt, coriander powder, turmeric powder, and black pepper powder to it and keep it aside for ½ hr,
Heat oil in a kadai and add the cloves, now add chopped onion and sauté it till the onion turns golden brown, now add ginger garlic paste, and sauté for another minute,
Add the marinated chicken and fry for 5 mins on a low flame till the oil raises up,
Now add a cup of water and cook with covered lid till the chicken is done, you can use pressure cooker for the process and cook till 2 whistles.
Now when the chicken is done, remove the remaining gravy from the chicken into a bowl you can use this as an accompaniment along with white rice,
Now, fry the chicken till it turns golden brown but see that they remain juicy a bit,
You can sprinkle some more cintachiguru over it. Serve hot with Rice /Roti

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Chicken 65:

Ingredients:

300 gm chicken breast, cleaned and cut into small cubes (boneless)

¼ cup thick plain yogurt (or ½ cup buttermilk)

½ tsp Kashmiri chilli powder (adjust to taste)

½ tsp cumin powder

¼ tsp black pepper powder

½ tsp turmeric powder

½ tsp coriander powder

2 tsp ginger garlic paste

2 tsp rice flour or corn flour (corn starch)

A fistful of curry leaves

2-3 cups of oil, for frying

Method

 Mix the yogurt with all the spices, corn flour, ginger-garlic paste, and  some salt. Add the vinegar only if your yogurt is not sour.

 Add the chicken pieces to this and mix well.

 Refrigerate this mixture for about 2 hours to let the marinade work its  magic on the chicken pieces. You can also leave it overnight in the  refrigerator

 When you are ready to fry, heat the oil in a kadai or pan. The amount of  oil should be enough to almost cover the pieces so the quantity required  will depend on your pan.

Gently add the marinated chicken pieces one by one without overlapping  and fry on a medium-low flame until golden brown, turning every once  in a while. The outside should turn a dark golden brown otherwise the  meat won't be cooked through.

 The chicken pieces will shrink a bit on frying as the moisture leaves the meat. The sizzling of the oil will also die down almost completely.

 Do a quick taste test and remove from the oil. Drain on paper towels as  you fry the next batch. Add the curry leaves when you are frying up the  last batch and let it turn crisp.

Drain and add curry leaves to the fried pieces of chicken. Give  everything a quick stir and serve hot with lemon wedges and raw sliced  onions.

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