Andhra · Main
Kodi kura (thigh)
Andhra chicken curry with thigh meat
- Energy
- 362 kcal
- Protein
- 24.6 g
- Fibre
- 3.74 g
- Time
- 45 min
Per serving, 228 g.1 Good for lunch or dinner.
One serving gives you
- 23%of the day’s vitamin B12
- 16%of the day’s zinc
- 15%of the day’s folate
- 11%of the day’s vitamin D
Nutrition facts
One serving, 228 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy362 kcal20%
Carbohydrates
- Carbohydrate7.14 g3%
- Fibre3.74 g15%
- Soluble fibre0.8 g
Fats
- Fat26 g53%
- Saturated fat limit2.82 g14% of limit
- Monounsaturated fat5.91 g
- Polyunsaturated fat2.85 g
- Omega-62.79 g35%
- Omega-30.06 g6%
- EPA + DHA0 mg
- Cholesterol limit115 mg
Protein and amino acids
- Protein24.6 g49%
- Histidine1,072 mg179%
- Isoleucine632 mg53%
- Leucine1,879 mg80%
- Lysine1,902 mg176%
- Methionine + cystine3,469 mg578%
- Phenylalanine + tyrosine2,514 mg299%
- Threonine1,407 mg335%
- Tryptophan292 mg139%
- Valine1,124 mg144%
Vitamins
- Vitamin A64.5 µg8%
- Vitamin B10.17 mg12%
- Vitamin B20.17 mg9%
- Vitamin B37.2 mg65%
- Vitamin B51.63 mg33%
- Vitamin B60.43 mg23%
- BiotinNot in the source data
- Folate32.6 µg15%
- Vitamin B120.5 µg23%
- Vitamin C14.6 mg22%
- Vitamin D1.65 µg11%
- Vitamin E2.22 mg30%
- Vitamin K49.6 µg90%
Minerals
- Calcium63.5 mg6%
- ChromiumNot in the source data
- Copper0.42 mg25%
- IodineNot in the source data
- Iron2.58 mg9%
- Magnesium58.9 mg16%
- Manganese0.72 mg18%
- MolybdenumNot in the source data
- Phosphorus272 mg27%
- Potassium601 mg17%
- Selenium24.1 µg60%
- Sodium limit439 mg22% of limit
- Zinc2.15 mg16%
Ingredients
Weighed raw, for one serving. Telugu name after each.
14 ingredients
- Chicken, thigh, skinless kodi mamsam125 g
- Groundnut oil palli nune7.5 g
- Onion, big ullipaya40 g
- Tomato, ripe, local40 g
- Ginger, fresh allam3 g
- Garlic, big clove vellulli4 g
- Chillies, red endu mirapakaya1.5 g
- Coriander seeds dhaniyalu1.5 g
- Turmeric powder pasupu0.3 g
- Coriander leaves kothimeera3 g
- Curry leaves karivepaku1 g
- Cloves lavangalu0.3 g
- Cardamom, green yalakulu0.3 g
- Iodized salt (table salt) uppu0.9 g
Method
About 45 minutes.
- 1
Cut 125 g chicken thigh, boneless into bite-sized pieces and rub with turmeric, salt and half the chilli powder. Keep raw chicken and its utensils separate.
- 2
Heat 7.5 g groundnut oil; add the curry leaves and onion and cook until golden with the cloves and cardamom. Add crushed ginger and garlic, then the tomato, turmeric, chilli powder, ground coriander and salt; cook to a thick masala.
- 3
Add the chicken, cover and cook on medium heat for 15–20 minutes, adding a little water for gravy. Cook until a food thermometer reads at least 74 °C in the thickest piece. Finish with coriander leaves.