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Kodi Koora – Chicken Curry from Hyderabad


Strength: Hot

Chef Praveen Kumar Grandmother’s recipe
Chicken, chilli, fresh curry leaf and tomatoes with onion tamarind sauce.

Hyderabad (city in South India) style kodi curry is spicy and hot and cooked with tamarind, tomatoes and onions. It is simple curry made in many households across India. Tamarind is rich in vitamins, minerals and fibre. Make it a nutritious meal served with peas pilau rice or Nan.

Recommended Accompaniments:
Best enjoyed with Rice or Nan.


Ingredients: chicken breast (40%),plum tomato (15%),onion, tamarind paste, curry leaf, chilli powder, garam masala powder, salt, ginger and garlic paste,water,rapeseed oil, cumin,garam masala, madras curry powder, mustard, turmeric, fried onions, wheat flour (gluten).

Madras curry Powder: coriander, turmeric, chilli, mustard, peppers, fenugreek, garlic, salt, fennel.

Garam masala:  coriander, cinnamon, cloves, cumin, fennel, black pepper, nutmeg.

Peeled tomatoes contain, tomato, tomato juice, Acidity regulator. Citric acid

Free from artificial colours, flavours and preservatives.

Allergy Advise: For allergens see ingredients in bold. Made in a kitchen that also handles other nuts, eggs, fish, celery and gluten.


NUTRITION PER 100g Per serving 350g Per 700g
Energy KJ/KCal 744/178 2604/623 5208/1246
Fat 10.6g 37.1g 74.2g
Saturated Fatty Acids 2.7g 9.45g 18.9g
Carbohydrate 6.7g 23.45g 46.9g
Of which sugars 2.6g 9.1g 18.2g
Protein 15g 52.5g 105g
Salt 0.7g 2.45g 4.9g

How to Cook

Storage: Keep frozen -18c
Heating Instructions
For best results oven cook from frozen.

Oven: Preheat oven. Pierce film several times, place on baking tray in the centre of the oven. Fan 170c / Electric 190c / Gas 5 for 40-45min (after 20 min stir & recover). Allow to stand for 2 minutes. Ensure the food is piping hot.

Microwave: Pierce film several times, place on a microwaveable plate. Cook on full power for 5 min  (850W), stir & recover and cook for a further 2 minutes. Allow to stand for 2 minutes. Ensure the food is hot. This is a guide only. The cooking appliance may vary, adjust accordingly.

Caution: Steam may be released when removing the film.
Once defrosted consume within 24 hours. Do not refreeze.

Produced in Scotland by Praveen Kumar & team at

Tabla, 173 South Street, Perth, PH2 8NY.


Sleeves: Paper recycling
Film: Check local recycling

Rating and Reviews
1 reviews

1 review for Kodi Koora – Chicken Curry from Hyderabad

  1. Ewan Scott (verified owner)

    Amazing curry ! Full of flavour and a decent amount of spice , not too hot.

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