Andhra Chicken Curry is a spicy and flavorful chicken curry from the South Indian state Andra Pradesh in India. This curry gets its unique flavor from the freshly roasted spice mix. Here is how to make it.
Here are some more South Indian chicken curry recipes that you might like – Chicken Chettinad, Chicken Vindaloo, Coconut Curry Chicken, Malabar Chicken Curry, and Chettinad Pepper Chicken.
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About This Recipe
Andhra Chicken Curry is called Kodi Kura in the local language. It is a hot and spicy curry that is super easy to make using minimal ingredients and is loaded with flavors.
Every household in Andhra has its own way of making it. Some people make it with tomatoes and some, especially in coastal Andhra adds coconut milk to it. There is a version that uses yogurt in place of tomatoes.
The recipe that I am sharing today is a simple one that I learned from a friend. It has a base of onions and tomatoes and a freshly roasted spice mix is added to it which gives it a very unique taste.
Ingredients
For the Spice Mix
To make the freshly roasted spice mix, you will need whole coriander seeds, cumin seeds, poppy seeds, cinnamon, cloves, and whole black peppercorns.
For the Curry
Chicken – Use skinless bone-in chicken cut into 1 and ½ inch chunks. Bones give a lot of flavor to the curry and hence are highly recommended. Having said that, if you are not a bone-in chicken person, you can use boneless chicken pieces too.
Oil – Use any cooking oil that you prefer.
Red Chili Powder – Traditionally, Guntur chili powder is used to make this curry. It is a very hot and fiery chili that makes this curry super hot. You can however use Kashmiri red chili powder for a milder curry.
Others – You will also need green chilies, onions, curry leaves, ginger-garlic paste, tomatoes, turmeric powder, garam masala powder, and cilantro.
This curry is supposed to be very hot, but you can adjust the chili as per your taste.
How To Make Andhra Chicken Curry
Add 1 tablespoon whole coriander seeds, 1 teaspoon cumin seeds, 1 tablespoon poppy seeds, 1-inch piece of cinnamon stick, 2-3 cloves, and 3-4 whole black peppercorns to a small skillet and roast on medium heat until they are slightly browned and fragrant (2-3 minutes).
Remove the skillet from heat and let the spices cool down. Transfer them to a grinder and grinder to make a smooth powder.
Heat 4 tablespoon vegetable oil in a pan over medium-high heat.
When the oil is hot, add 2-3 chopped green chillies, 1 cup chopped onions, 15-20 curry leaves and 1 teaspoon salt and fry until onions are translucent (5-6 minutes).
Add 2 teaspoon ginger garlic paste and fry until onion turns slightly browned (5-6 minutes).
Add 1 pound (500 g) bone-in chicken pieces and cook on high heat for 5 minutes.
Now add ½ cup chopped tomatoes and cook for 4-5 minutes.
Add the ground spice mix, ½ teaspoon turmeric powder, 2 teaspoon red chilli powder, ½ teaspoon garam masala powder and salt to taste.
Add ½ cup of water and cover the pan with a lid. Cook on medium-low heat until the chicken is tender (20-25 minutes). Stir a few times while cooking.
Garnish with 2 tablespoon chopped cilantro (coriander) and serve hot.
Serving Suggestions
Serve Andhra Style Chicken Curry with Steamed Rice or Ghee Rice. It also tastes great with Phulka, Tawa Paratha or Laccha Paratha.
Storage Suggestions
This curry can refrigerated in an airtight container for upto 2 days. Add some water while re heating.
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Recipe Card
Andhra Chicken Curry Recipe
Ingredients
For Dry Roasting
- 1 tablespoons whole coriander seeds
- 1 teaspoon cumin seeds
- 1 tablespoon poppy seeds
- 1 inch piece of cinnamon stick
- 2-3 cloves
- 3-4 whole black peppercorns
For The Curry
- 4 tablespoons vegetable oil
- 2-3 green chilies (chopped)
- 1 cup chopped onions
- 15-20 curry leves
- 2 teaspoons ginger garlic paste
- 1 pound bone-in chicken (500 g, cut into 1 and ½ inch chunks)
- ½ cup chopped tomatoes
- ½ teaspoon turmeric powder
- 2 teaspoons red chili powder
- ½ teaspoon garam masala powder
- salt (to taste)
- 2 tablespoons chopped cilantro (coriander)
Instructions
Make The Spice Mix
- Add coriander seeds, cumin seeds, poppy seeds, cinnamon stick, and black peppercorns to a small skillet and roast on medium heat until they are slightly browned and fragrant (2-3 minutes).
- Remove the skillet from heat and let the spices cool down. Transfer them to a grinder and grinder to make a smooth powder.
Make The Curry
- Heat vegetable oil in a pan over medium-high heat.
- When the oil is hot, add green chillies, onions, curry leaves and 1 teaspoon salt and fry until onions are translucent (5-6 minutes).
- Add ginger garlic paste and fry until onion turns slightly browned (5-6 minutes).
- Add the chicken pieces and cook on high heat for 5 minutes.
- Now add the tomatoes and cook for 4-5 minutes.
- Add the ground spice mix, turmeric powder, red chilli powder, garam masala powder and salt.
- Add ½ cup of water and cover the pan with a lid. Cook on medium-low heat until the chicken is tender (20-25 minutes). Stir a few times while cooking.
- Garnish with cilantro (coriander) and serve hot.
Did you make this recipe? Let me know!