Andhra Style Chicken Curry

Andhra Style Chicken Curry (Kodi Kura) is a spicy and flavorful chicken curry from the South Indian state of Andra Pradesh in India. This curry gets its unique flavor from the freshly roasted spice mix. Here is how to make it in the traditional style (gluten-free).

Jump to:

• About Andhra Chicken Curry
• Ingredients
• How To Make Andhra Chicken Curry (Stepwise Photos)
• Frequently Asked Questions
• Serving Suggestions
• Storage Suggestions
• You Might Also like
• Recipe Card

About Andhra Chicken Curry

Andhra Style Chicken Curry (Kodi Kura) 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 add coconut milk or ground coconut paste to it. There is a version that uses yogurt in place of tomatoes.

The Andhra chicken curry recipe that I am sharing in this post 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.

There is no need to marinate the chicken for hours (just 10-15 minutes will do) to make this curry and you can easily scale up the recipe if you are making it for a crowd.

Here are some more South Indian chicken recipes that you might like

• Chicken Salna
• Chicken Chettinad
• Chicken Vindaloo
• Coconut Curry Chicken
• Malabar Chicken Curry
• Chettinad Pepper Chicken

Ingredients

To Marinate The Chicken

Marinate chicken with turmeric powder, Guntur red chili powder, salt, and freshly squeezed lime juice.

I like to use skinless bone-in chicken cut into 1 and ½-inch chunks to make this curry. 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.

Traditionally, Guntur chili powder is used to make this Andhra-style chicken curry. It is a very hot and fiery chili that makes this curry super hot.

If you want mildly hot curry, then replace Guntur chili powder with Kashmiri red chilli powder.

For The Spice Mix

To make the freshly roasted spice mix, you will need whole spices like coriander seeds, cumin seeds, white poppy seeds (khus khus, posta dana), cinnamon (dalchini), cloves (laung), and whole black peppercorns (kali mirch).

If poppy seeds are not available, replace them with cashew nuts or white sesame seeds.

For The Curry

Oil – Use any cooking oil that you prefer.

Others – You will also need curry leaves, green chilies, onions, ginger-garlic paste, tomato puree, garam masala powder, and cilantro (fresh coriander leaves).

This Andhra kodi kura curry is supposed to be very hot, but you can adjust the chili as per your taste.

How To Make Andhra Chicken Curry (Stepwise Photos)

Marinate The Chicken

Mix

• 1 pound (500 g) bone-in skinless chicken (cut into 1 and ½ inch chunks)
• ½ teaspoon turmeric powder
• 2 teaspoon Guntur red chili powder
• 1 teaspoon salt
• 1 tablespoon freshly squeezed lime juice

in a bowl and keep aside.

Make The Masala Powder

Add

• 1 tablespoon whole coriander seeds
• 1 teaspoon cumin seeds
• 1-inch piece of cinnamon stick
• 2-3 cloves
• 3-4 whole black peppercorns

to a small skillet and dry roast on medium flame until they are slightly browned and fragrant (2-3 minutes). Stir continuously while roasting.

Add 1 tablespoon white poppy seeds (or 8-10 cashew nuts) and roast for another minute.

Remove the skillet from heat and let the spices cool down.

Transfer them to a grinder and grind to make a fine powder. Set it aside.

Make The Curry

Heat 4 tablespoon oil in a large pan over medium-high heat.

When the oil is hot, add

• 15-20 curry leaves
• 2-3 teaspoon chopped green chillies
• 1 cup chopped onions
• 1 teaspoon salt

and cook until the onions are translucent (5-6 minutes), stirring frequently.

Add 2 teaspoon ginger garlic paste and cook until onion turns slightly browned (5-6 minutes). Stir frequently.

Add the marinated chicken to the pan and cook for 5 minutes, stirring a few times.

Add the ground masala powder and ½ teaspoon garam masala powder and mix well.

Now add ½ cup of canned tomato puree and cook for 4-5 minutes, stirring frequently.

Stir in 1 cup of water and cover the pan with a lid.

Reduce the heat to low and cook until the chicken is tender (40-45 minutes). Stir a few times while cooking.

Check for salt and add more if needed.

Garnish with 2 tablespoon chopped cilantro (coriander leaves) and serve hot.

Frequently Asked Questions

Serving Suggestions

Serve spicy Andhra Chicken Curry with Steamed Rice or Ghee Rice. It also tastes great with Phulka, Tawa Paratha, or Laccha Paratha.

Storage Suggestions

This delicious chicken curry can be refrigerated in an airtight container for up to 2 days.

To reheat in a pan over the stovetop, transfer the leftover chicken curry into a saucepan or a deep skillet. Place the saucepan on the stovetop over low to medium heat. If the curry has thickened after refrigeration, add some water.

Stir the curry occasionally to ensure even heating and to prevent sticking or burning. Allow the curry to simmer gently for 5-10 minutes until it is heated through.

To reheat it in a microwave, transfer the chicken curry to a microwave-safe dish or bowl. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.

Microwave the curry on medium heat for 2-3 minutes. Remove the dish from the microwave, carefully remove the cover, and stir the curry.

Place it back in the microwave and heat for another 1-2 minutes until the desired temperature is reached.

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