Andhra Chicken curry | Spicy Chicken curry | Andhra Kodi Kura
Andhra style Chicken curry is a special chicken curry made with the freshly ground paste. It is a very easy recipe as most of the ingredients are easily available in any Indian kitchen.
In Indian cuisine, there are many ways to make a vegetarian or non-vegetarian curry. This Andhra non veg curry is no exception. Every household in different regions of Andhra has there own selection of spices and ways to make it.
Over the years, I have noticed that the taste of an Indian dish depends on three factors:
1. Types of spices: There are many spices that are commonly used in everyday cooking. And, there are spices that are used to create strong flavors and tastes.
2. Quantity of spices: To make a delicious curry, it is important to balance the number of spices.
3. Fresh ingredients: You may ask me, what’s the big deal with fresh ingredients? For me, it is a secret for best taste. Not only do fresh ingredients add flavor and aroma but also retain their nutrients. In this recipe, you will notice the difference after you add the masala paste. As you saute it, the house will be filled with natural aroma and fragrance.
The chicken curry recipe I’m sharing today is my grandmother’s recipe. I like making chicken curry in different ways. Also, shared a few recipes in the blog. The taste and texture of this dish make the recipe one of my favorites.
During the summer holidays, we used to visit paternal grandparents’ place Eluru, a city in Andhra Pradesh.
Grandmother used to always welcome us with this delicious chicken curry. Plenty of gravy served along with steamed rice and rasam was always a blissful experience.
About Andhra Chicken curry
Andhra Chicken curry is a hot chicken curry from Andhra Pradesh, a South Indian state.
Andhra Pradesh is the leading producer of red chilies in India. The people in Andhra use Guntur chilies, which are fiery and hot to handle. It is used in almost all the local dishes to develop vibrant red color and flavor too. The use of Guntur chilies makes Andhra cuisine one of the hottest cuisines in the country.
Andhra cuisine is popular for its hot, tangy, and spicy dishes, and this chicken curry is no exception.
Andhra chicken curry is also called ‘Kodi Kura‘ in Telugu (local language). Kodi translates to chicken and kura to curry.
The Kodi Kura has a unique flavor, thick gravy texture, and aroma because of the combination of spices. The variety of red chili powder and the amount of it used will determine the color and spice level of the curry.
Andhra Chicken curry recipe
Andhra chicken curry recipe is a bit spicy. However, you can adjust the spices to make the curry as per your taste preference.
The chicken kura recipe uses fresh ingredients to get the best flavor and richness in the curry. Also, the gravy will be aromatic because of the distinct ingredients.
Andhra chicken kura is not much different from regular chicken curry. But, the difference in taste comes from freshly ground dry coconut and poppy seeds masala paste. Chicken is slow-cooked in this masala paste along with a few other Indian spices.
Poppy seeds and coconut are the key ingredients in the recipe. The paste gives a beautiful creamy texture and thickens the curry. I shared a pic of Andhra chicken in a Facebook group along with the recipe. A member from Dubai mentioned that poppy seeds are banned in Dubai. After doing a bit of research, came to know that the seeds contain morphine. There is no exact replacement but I have mentioned a substitute below.
Traditionally, the chicken is not marinated. If time permits, you can marinate the chicken to tenderize the meat and enhance the flavors.
My grandmother’s recipe is without tomatoes. However, if you wish you can add tomatoes or curd. Add after step 6 and saute well.
I recommend making this dish in a heavy bottom kadai or pan for the best taste. The chicken pieces get seared nicely at a high temperature and retain their juices.
You can also follow the same recipe directly in a pressure cooker to save cooking time. While preparing in a pressure cooker, add the masala paste after the chicken is completely cooked. Simmer for 10-15 minutes, till the gravy thickens.
I followed both ways and find a slight change of taste in the pressure cooker.
Ingredients to make Kodi Kura
Chicken: I prefer to use chicken with bone, cut into medium size pieces. You can use boneless too, especially when making for kids.
Spice powders: Red chili powder and Garam masala powder.
For the masala paste: Coriander seeds, cumin seeds, cloves, cinnamon, green cardamom, poppy seeds/gasagasalu, and dry coconut.
Substitutes for poppy seeds are cashews along with sesame seeds. If you do not have whole spices, you can use readymade spice powders like chicken masala or meat masala.
Curry leaves: It is a common ingredient in South Indian cuisine. Do not skip curry leaves for an authentic taste. Make sure the leaves are fresh and tender. Do not use dried leaves.
For the curry: Oil, onion, ginger-paste paste, green chilies, turmeric powder, salt, and coriander leaves.
How to make Andhra Chicken curry
Making the masala paste
Dry roast all the ingredients (mentioned in the recipe card) on low flame for 1-2 minutes or till aromatic. Cool and grind to a smooth paste by adding little water.
If you are short of time, you can skip dry roasting and grind all the ingredients to a smooth paste.
Making the chicken curry
1. Heat oil in a pan. When hot, add chopped onions, green chilies, and curry leaves. On medium flame, saute till they are light brown in color.
2. Next, add ginger-garlic paste and saute till the raw smell goes away.
3. Turn the flame to low and add turmeric powder. Saute for 5-10 seconds.
4. Now add chicken pieces. Saute on high flame for 5 minutes.
5. Turn the flame to low and add the red chili powder, garam masala powder, and salt.
6. Fry till the spices coat the chicken pieces well.
7 & 8. Cover the pan and simmer on low heat for 10-15 mins with occasional stirring. There will be water released by the meat. If the masala is sticking to the bottom, add little water and continue to cook.
9. Add the masala paste of poppy seeds, dry coconut, cloves, cinnamon stick, green cardamom, and cumin seeds. Mix well.
10. On medium flame, saute by stirring frequently until the moisture dries and the oil separates.
11. Add hot water till the pieces are immersed. Give a good mix and check for salt, add if needed. Continue to simmer on low heat till the chicken pieces are completely cooked.
12. Lastly, add chopped coriander leaves.
Andhra style chicken curry is ready to serve.
In Andhra, kodi kura and garelu (medu vada) is the best combination. But, the use of poppy seeds and coconut paste makes this dish versatile.
You can serve the Andhra chicken curry with steamed rice accompanied with rasam or sambar, it is my favorite Sunday lunch, or basmati rice, or bagara rice, or dosa. It also pairs well with Indian flatbreads like phulka, plain paratha, rotis.
You can refrigerate the curry for 2-3 days in an air-tight container. Reheat on the stovetop or microwave till hot. Refrigeration will thicken the gravy. So, add little water while reheating.
To store beyond 3 days, freeze the curry in a freezer-safe container for up to 2 months. Thaw for a couple of hours and reheat on the stovetop or microwave.
More Chicken recipes
Do give this Andhra style Chicken Curry Recipe a try and let me know your feedback in the comment box. You can also follow me on Instagram to see what’s latest in my kitchen!
Andhra Chicken curry | Spicy Chicken curry | Kodi Kura
For the Masala Paste
- 1 tbspn coriander seeds
- 1 tsp cumin seeds (jeera)
- 1 inch cinnamon stick (dalchini)
- 2 cloves (laung)
- 2 green cardamom (elaichi)
- 1 tbspn poppy seeds (or 8 cashews and 1 tsp sesame seeds)
- 3 tbspn dry coconut (grated or thinly sliced)
- water to grind
For the Chicken curry
- 500 gms chicken with bone (or boneless)
- 3 tbspn oil
- 2 medium size onion (finely chopped)
- 1-2 green chilies
- 5-10 curry leaves
- 1 tbspn ginger-garlic paste (homemade or store-bought)
- 1/2 tsp turmeric powder
- 1/2-1 tbspn red chili powder (adjust as per your preference)
- 1/2 tsp garam masala
- salt to taste
- hot water
- coriander leaves for garnishing
Make the masala paste
- Dry roast all the ingredients on low flame for 1-2 minutes or till aromatic. Cool and grind to smooth paste by adding little water.
Make the curry
- Heat oil in a pan. When hot, add chopped onions, green chilies, and curry leaves. On medium flame, saute till they are light brown in color.
- Add ginger-garlic paste and saute till the raw smell goes away.
- Turn the flame to low and add turmeric powder. Saute for 5-10 seconds. Now add chicken pieces. Saute on high flame for 5 minutes.
- Again, turn the flame to low and add the red chili powder, garam masala powder, and salt. Fry till the spices coat the chicken pieces well.
- Cover the pan and simmer on low heat for 10-15 mins with occasional stirring. There will be water released by the meat. If the masala is sticking to the bottom, add little water and continue to cook.
- Add the masala paste of poppy seeds, dry coconut, cloves, cinnamon stick, green cardamom, cumin seeds. Mix well.
- On medium flame, saute by stirring frequently until the moisture dries and oil separates.
- Add hot water till the pieces are immersed. Give a good mix and check for salt, add if needed. Continue to simmer on low heat till the chicken pieces are completely cooked.
- Lastly, add chopped coriander leaves.
- Andhra style chicken curry is ready to serve.
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