Andhra Chicken Curry Recipe (Kodi Kura)

Make this delicious Andhra style traditional chicken curry with pantry staples. It is spicy, delicious and flavorsome. It goes well with garelu, rice, chapati and onion raita.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time15

Cook Time30

Total Time45

Servings3

AuthorSwasthi

Ingredients (1 cup = 240ml )

To Marinate

½ kg (1.1 lbs) chicken (bone-in or boneless as per preference)
1 to 3 tablespoons lemon juice (adjust as needed, or curd)
1 teaspoon ginger garlic paste
⅛ teaspoon turmeric
¾ tablespoon red chili powder
⅓ teaspoon sea salt (+ more to adjust while cooking)

To make the curry

3 to 4 tablespoons Oil
1½ cups (3 medium) onions finely chopped (or use 1 large)
1 to 2 green chili slit or chopped
1 teaspoon ginger garlic paste
¼ tablespoon red chili powder (adjust to taste)
1 small tomato (optional) deseeded and chopped finely (refer notes)
1 handful mint leaves finely chopped (leave out if you don't have)
½ to ¾ cup hot water (adjust as needed)

To make a fine paste

3 tablespoons white poppy seeds or 10 cashew nuts or almond flour
2 tablespoons raw coconut (fresh or frozen, optional or use shredded unsweetened coconut)

Whole Spice

1 bay leaf or 1 sprig curry leaves or both
2 to 3 cloves
2 green cardamoms
1 inch cinnamon piece
¼ to ½ teaspoon shahi jeera (leave out if you don't have)

To make garam masala powder or use 1 to 1½ tsp readymade

2½ tablespoons Coriander seeds
2 inch Cinnamon piece thin
4 to 6 Cloves
3 green cardamom
¾ teaspoon cumin seeds or shahi jeera for extra flavor
6 pepper corn

How to make the recipe

Preparation

Marinate chicken with ginger garlic, salt, turmeric, red chili powder and lemon juice. Cover and rest in the refrigerator till you prepare the other ingredients.
If using poppy seeds - Sun dry or dry roast poppy seeds until crunchy. First powder them thoroughly to a fine powder and add very little water and coconut (optional). Grind to a smooth paste or thick milk like consistency.
If using cashews - Soak them in little hot water for 10 minutes and grind them to a smooth puree with 3 to 4 tablespoons water.

How to Make Andhra Chicken Curry

Heat oil in a pan and add the whole spices. When they begin to sizzle, add green chilies, onions, curry leaves (optional) and ⅓ teaspoon salt.
Saute on a medium to low heat until deep golden but not burnt. This takes about 10 minutes, keep stirring to brown them evenly.
Add ginger garlic paste and sauté for a minute, till it becomes fragrant. Do not burn. (If using tomato, add now and fry till the mixture is roasted very well and oil begins to separate.)
Add chicken and saute on a high flame for 3 to 4 mins. Stir in the chopped mint leaves, followed by chili powder and garam masala. Saute for 2 to 3 mins.
Pour hot water just enough to immerse the chicken. Avoid adding lots of water as the chicken lets out some moisture as it cooks and the curry can become runny.
Bring to a boil, cover and cook on a low flame till the chicken is fully cooked and tender.
Add the poppy seeds or cashew puree/paste. Stir well and cook till you get the required consistency for about 3 to 5 minutes. Stir often to prevent the poppy seeds paste from sticking at the bottom. Taste test and add more salt or garam masala to taste.
Serve andhra chicken curry with garelu (Medu vada) pulao, rice, chapati or phulka.

NUTRITION (estimation only)