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February 19, 2018 By rachnaskitchen 6 Comments

Andhra Chicken Curry | Andhra kodi kura with gravy recipe

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Andhra Chicken Curry recipe

Andhra Chicken Curry is a quick, spicy and tangy curry made under 30 minutes. Andhra chicken curry is originated in Guntur region of Andhra Pradesh, which is also famous for hot and spicy food. It is also known as kodi kura in regional language . This special Chicken curry is popularly known for minimal usage of ingredients. Also there are lots of variation of preparing it. In the coastal regions of Andhra Pradesh, it is made with coconut milk and use coconut in gravy.

Coming to recipe, it is very simple chicken curry. Authentically, chicken is not marinated but I did to enhance the flavours and also avoid that fishy smell. Thus, marination is optional, so if you have spare time ahead, I would recommend to marinate it first before proceeding.

I have not used tomatoes in this gravy, instead used lemon juice to give it a tangy flavour. Also to make it creamy and neutralise spiciness, I have added poppy seeds paste. I know that in some countries like Dubai, poppy seeds are banned because they contain drugs (morphine) in vey low quantity. So if poppy seeds are not available, you can substitute them with cashew nuts. Let’s check the recipe and mean while check other popular chicken recipes.

  • Authentic chicken vindaloo
  • Chicken kurma
  • South Indian style chicken kali mirch
  • Murgh makhani
  • Kadai chicken
  • Hyderabadi chicken biryani

Ingredients

For marination

½ kg chicken (1.2lb)
¾ teaspoon ginger garlic paste
⅛ tsp turmeric
2 tablespoons lemon juice
1/2 teaspoon garam masala

Whole spices required 

1 sprig curry leaves
2 to 3 cloves
2 cardamom
1 inch cinnamon stick
¼ shahi jeera or cumin

For gravy 

2 tablespoons oil
3 medium onions finely chopped
1 tablespoon ginger garlic paste
1 tablespoon coriander powder
1/2 teaspoon garam masala
1 green chili slit or chopped
Salt to taste
Poppy seeds paste from (4 tablespoons Poppy seeds + 3 tablespoon water )or cashew nuts paste

Step by step Andhra chicken curry

Step 1. First clean and marinate the chicken with the given ingredients and keep aside.

 

Step 2. If using poppy seeds, dry roast on medium heat on a skillet. Once roasted, put them aside to cool down.

Step 3. Once cold, place them in blender and blend into a fine paste.

Note – If you find difficulty in grinding them, add two 1 inch onion pieces along the poppy seeds.

Step 4. Arrange all whole spices in a dish.

Step 5. Place a deep pan over medium heat. Pour oil. Once hot, add cumin seeds, once splutter add whole spices. Saute for few seconds. Then add sliced onions, saute until translucent or become golden brown. Put ginger garlic paste and sauté till raw smell evaporates.

Note – Be cautious, saute whole mixture on medium – low heat. Do NOT burn.

Step 6. Add marinated chicken and sauté on a high flame for 4- 5 minutes.

Step 7. Add coriander powder, garam masala and salt to taste.

Step 8. Add water enough to immerse the chicken (approx half a cup). Cook on low with the lid on flame till the chicken is fully cooked and is tender. Add poppy seeds paste and cook for few minutes till you get the right consistency. Serve andhra chicken curry with any rice or phulka.

Note – Keep stirring curry after adding poppy seeds because it is expected to stick at bottom.

5 from 2 votes
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Andhra Chicken Curry | Andhra kodi kura with gravy recipe
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Andhra Chicken Curry is a quick, spicy and tangy curry made under 30 minutes. Andhra chicken curry is originated in Guntur region of Andhra Pradesh, which is also famous for hot and spicy food.

Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 500 kcal
Ingredients
For marination
  • ½ kg chicken 1.2lb
  • ¾ teaspoon ginger garlic paste
  • ⅛ tsp turmeric
  • 2 tablespoons lemon juice
  • 1/2 teaspoon garam masala
Whole spices required
  • 1 sprig curry leaves
  • 2 to 3 cloves
  • 2 cardamom
  • 1 inch cinnamon stick
  • ¼ shahi jeera or cumin
For gravy
  • 2 tablespoons oil
  • 3 medium onions finely chopped
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon coriander powder
  • 1/2 teaspoon garam masala
  • 1 green chili slit or chopped
  • Salt to taste
  • Poppy seeds paste from 4 tablespoons Poppy seeds + 3 tablespoon water or cashew nuts paste
Instructions
  1. First clean and marinate the chicken with the given ingredients and keep aside.
  2. If using poppy seeds, dry roast on medium heat on a skillet. Once roasted, put them aside to cool down. Once cold, place them in blender and blend into a fine paste.
  3. Note - If you find difficulty in grinding them, add two 1 inch onion pieces along the poppy seeds.
  4. Arrange all whole spices in a dish.
  5. Place a deep pan over medium heat. Pour oil. Once hot, add cumin seeds, once splutter add whole spices. Saute for few seconds. Then add sliced onions, saute until translucent or become golden brown. Put ginger garlic paste and sauté till raw smell evaporates.
  6. Note - Be cautious, saute whole mixture on medium - low heat. Do NOT burn.
  7. Add marinated chicken and sauté on a high flame for 4- 5 minutes.
  8. Add coriander powder, garam masala and salt to taste.
  9. Add water enough to immerse the chicken (approx half a cup). Cook on low with the lid on flame till the chicken is fully cooked and is tender. Add poppy seeds paste and cook for few minutes till you get the right consistency. Serve andhra chicken curry with any rice or phulka.
  10. Note - Keep stirring curry after adding poppy seeds because it is expected to stick at bottom.

Andhra-style-chicken-curry-pin-502x1024

 

Filed Under: 30 Min Recipes, Chicken Recipes

Reader Interactions

Comments

  1. Gracy Machado says

    February 19, 2018 at 6:14 am

    Hi, I would like to try this recipe as it seems very interesting. I luv spicy food too. I would like to cook 1 kg or or 1 nd 1/2 kg of chicken. Pls help me with measuring of the ingredients.Thank you. Looking forward to hearing from u soon.

    Reply
    • rachnaskitchen says

      February 20, 2018 at 12:28 am

      Hi Gracy, If you go to recipe card on the page, you will find a feature to increase number of servings. If you increase number of servings from 4 to 8, you will get ingredients quantities for 1 Kg chicken. Similarly, if you increase the number of servings to 12, you will get ingredient quantities for 1.5 Kg chicken.
      Hope it helps. Let me know if you still have any trouble.

      Reply
  2. david boon says

    May 28, 2018 at 12:12 am

    Is that star anise in the dish?

    Reply
    • rachnaskitchen says

      May 30, 2018 at 1:52 pm

      Yes.

      Reply
  3. Punam Paul says

    November 19, 2018 at 3:35 pm

    Very spicy and yummy recipe. But am concerned about my tummy. Can I avoid cooking this ? No, not at all.

    Reply
  4. Tom says

    November 28, 2018 at 8:32 pm

    Thank you Rachana, This delicious dish has immediately become a staple in our house. I love the smell of the roasted poppy seeds after grinding.

    Reply

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