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Andhra Chicken curry | Spicy Chicken curry | Kodi Kura

Santosh Allada
Andhra Chicken curry is a spicy chicken curry from Andhra Pradesh, a South Indian state in India. This curry gets a creamy texture and unique flavor from freshly ground poppy seeds and coconut paste.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Curry, Main Course
Cuisine Andhra, Indian, South Indian
Servings 3 people

Ingredients
  

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

Instructions
 

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.

Notes

Adjust the amount of spices according to your taste.
If making in a pressure cooker, cook for 2-3 whistles. Add the poppy seeds and coconut paste and simmer till the gravy thickens.