Spicy Andhra Chicken Curry or Kodi Kura is one of the easiest South Indian Chicken Recipes. Village Style Andhra Chicken Fry or Traditional Andhra Chicken Curry is served with ghee rice.
Similar Chicken Recipes you must try: Chettinad Chicken, Dhaba Style Chicken, Chicken Tikka Masala, Schezwan Chilli Chicken Gravy
When served with ghee rice you get the best taste and the best flavors.
Spicy Guntur Chicken Curry is quite different from this recipe. So don't confuse between the two.
Typically, Andhra Chicken Curry requires you to use poppy seed paste. But, just to improvise the taste I've added cashew paste instead.
Cashew makes Andhra Chicken Curry much more creamier and of course healthier.
So, if you've already tasted the traditional Andhra Chicken Curry, then you might be in for a surprise.
This NON Authentic Andhra Chicken Curry Recipe (that sounded quite weird) has a balanced and well rounded flavor.
Ingredients needed to Make Andhra Chicken Curry
Basically, I have divided this into two parts.
The first set of ingredients are the ones that you will require to make a spice mix of roasted whole spices.
- Coriander Seeds
- Cumin Seeds
- Dalchini or Cinnamon sticks (roughly broken)
- Black Peppercons
- Cashews or Poppyseeds
The Second Set of Ingredients are the ones that you will require to make the gravy.
- Coconut Oil or Ghee
- onions
- green chilies
- curry leaves
- adrak lahsun paste or ginger garlic paste
- salt
- tomatoes
- turmeric powder
- garam masala powder
- coriander powder
- red chili powder
- chicken
- coconut milk
How to Make Andhra Chicken Curry Recipe or Kodi Kura Gravy
Basically, Andhra Chicken Curry Recipe is just like any other recipe. All you have to do is dry roast the whole spices and blend them together.
- STEP 1: Dry Roast Whole Spices
In a non-stick pan add the whole spices - coriander seeds, cumin seeds, cinnamon sticks, black peppercorns, and cashews. Dry roast until fragrant. Transfer to a blender and blend until it combines.
- STEP 2: Make the Gravy for Andhra Chicken Curry
In an another non-stick pan, add few tablespoons of ghee or coconut oil. (in our home, we prefer coconut oil. However, I recommend ghee for best taste and flavor). Add onions, green chilies, curry leaves, ginger garlic paste. Cook until the onions turn translucent.
In the same pan, add freshly chopped tomatoes. Add in some salt so that the tomatoes cook faster. Add in turmeric powder, coriander powder, and red chili powder.
Cook well for few minutes and then add in your chicken. Toss lightly and cover it with a lid.
Cook on Medium-Low for at least 20-30 minutes.
- STEP 3: Stir in Coconut Milk
After the chicken has been cooking for 20-30 minutes, open the lid and stir in fresh coconut milk. Garnish with fresh mint leaves or coriander leaves. I personally prefer mint leaves over coriander.
What to Serve with Andhra Chicken Curry
Typically, this quick chicken curry recipe is served with Long-Grain Basmati Rice. But to get the BEST TASTE I like to add in some Ghee (clarified butter) over rice before serving.
Tasty Andhra Chicken Curry can be served with Biryani as well. But don't foget to make raita before serving.
Andhra Chicken Curry or Kodi Kura
Equipment
- 2 Non Stick Pan
Ingredients
Whole Spices
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 4-5 sticks cinnamon sticks roughly broken
- 1 tablespoon black peppercorns
- 10-12 pieces cashews or poppy seeds
Kodi Kura Gravy
- 1 kilogram Chicken washed and drained
- 3 tablespoons coconut oil or ghee
- 1 cup onions about 3 large onions
- 4-5 pieces Green Chilies
- 2 sprig curry leaves
- 1 teaspoon ginger garlic paste
- salt as per taste
- 2 medium tomatoes roughly chopped
- ½ teaspoon turmeric powder
- 1-2 teaspoons garam masala powder homemade or store-bought (any brand you like)
- 1 tablespoon coriander powder
- 1 teaspoon red chili powder
- 2 cups coconut milk
- mint leaves or coriander leaves for garnish
Instructions
Dry Roast Whole Spices
- Heat a non-stick pan over medium-high heat. Add the whole spices and dry roast until fragrant.
- Transfer to a blender. Cool them down lightly under the fan. Blend until it forms a powder like consistency. Keep aside.
Make Andhra Chicken Curry Gravy or Kodi Kura Gravy
- In an another non-stick pan, heat ghee or coconut oil. Add onions, green chilies, curry leaves, and ginger garlic paste. Sauté until the onions turn translucent.
- In the same pan, add chopped tomatoes along with salt (as per taste). Salt helps tomatoes cook faster.
- Once tomatoes turn partially mushy, add the roasted spice mix that you made in step 1. Along with that, stir in turmeric powder, coriander powder, red chili powder, and garam masala powder.
- Cook Lightly for about 1-minute until the spices gets cooked. Add in a chicken along with a splash of water. Toss lightly.
- Cover with a lid and cook on medium-low flame for 20-30 minutes.
- Open the lid and stir in coconut milk. Garnish with freshly chopped mint leaves or coriander leaves. Serve with piping hot long-grain Basmati rice over ghee.