Hi, Ray here again.
Most curry websites have a lot of chicken curry recipes and Curry Focus is no exception. At least half of the top ten recipes that are viewed in a month are for chicken curries. Like most non-vegetarians, I like a good chicken curry and was pleased to see a new recipe for Chicken Curry (Kodi Kura) had appeared amongst all of the great Curry Focus curry recipes.
I picked up the chicken thighs and fresh coriander whilst out shopping on Saturday and started the preparation in the early afternoon when I ground the seeds, made the paste and marinated the chicken pieces.
I prepared the rest of the ingredients whilst the chicken was marinating and had time to relax with a beer before starting the actual cooking phase of the recipe.
This is a deceptive recipe to follow. It looks tricky with all of the grinding, blending and cooking but it is really remarkably easy. Before too long I was serving up the Chicken Curry (Kodi Kura) on basmati rice to the usual curry recipe tasters.
The first thing to comment upon was the very runny sauce. The sauce may have been thicker, and better, if the final cooking phase was done without the lid being on the frying pan, or even if less water had been added – maybe one cup would have been enough.
There was a definite split about this curry where two people liked it and two people hated it. The curry has a spice/heat rating of “Hot” (one person said that it was too hot) and the feeling was that the heat was overpowering the other tastes in the curry. With two tablespoons of chilli powder, as well as a fresh chilli, there is a lot of chilli in this curry. The chicken itself was well cooked it’s just that there was too much heat. The curry received a poor taste score of 5.5 out of 10.
You really need to like a hot curry if you want to try this recipe. Maybe the heat could be toned down by using only one tablespoon of chilli powder (or less). If you do decide to try out this curry then make sure that the diners will be able to cope with the heat.
