Andhra Chicken Curry Recipe (Kodi Kura)
Andhra Chicken Curry (Kodi Kura) is a spicy and flavorful chicken curry from the South Indian state of Andhra 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.
Servings: 3 people
Ingredients
To Marinate The Chicken
- 1 pound skinless bone-in chicken 500 g, cut into 1 and ½ inch chunks, rinsed, and drained well
- ½ teaspoon turmeric powder
- 2 teaspoons Guntur red chili powder use Kashmiri red chili powder for milder curry
- 1 teaspoon salt
- 1 tablespoon freshly squeezed lime juice
For The Masala Powder
- 1 tablespoons whole coriander seeds
- 1 teaspoon cumin seeds
- 1 inch piece of cinnamon stick (dalchini)
- 2-3 cloves (laung)
- 3-4 whole black peppercorns (kali mirch)
- 1 tablespoon white poppy seeds (khus khus) or 8-10 cashew nuts
For The Curry
- 4 tablespoons oil
- 15-20 curry leaves
- 2-3 teaspoons chopped green chilies or to taste
- 1 cup chopped onions
- 1 teaspoon salt
- 2 teaspoons ginger garlic paste
- ½ teaspoon garam masala powder
- ½ cup canned tomato puree
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Marinate The Chicken
- Mix chicken, turmeric powder, red chili powder, salt, and lime juice and keep aside.
Make The Masala Powder
- Add coriander seeds, cumin seeds, cinnamon stick, cloves, and 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 poppy seeds 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 oil in a large pan over medium-high heat.
- When the oil is hot, add curry leaves, green chillies, onions, and salt, and cook until the onions are translucent (5-6 minutes), stirring frequently.
- Add 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 garam masala powder and mix well.
- Now add 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 chopped cilantro and serve hot.
Video
Notes
If you are not a bone-in chicken person, you can use boneless chicken pieces.
To make this curry in a traditional pressure cooker, follow the steps until adding water to the pressure cooker. Close the lid and cook on high flame for 3 whistles. Remove the cooker from heat and let the pressure release naturally. Open the lid and serve the curry.
To make it in an instant pot, press SAUTE and follow the steps until adding water. Secure the lid of the instant pot and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 6 minutes at high pressure. Let the pressure release naturally for 10 minutes. Then release the remaining pressure manually and open the lid of the pot. Serve!
Nutrition
Calories: 508kcal | Carbohydrates: 12g | Protein: 23g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 283mg | Potassium: 512mg | Fiber: 4g | Sugar: 4g | Vitamin A: 554IU | Vitamin C: 12mg | Calcium: 105mg | Iron: 3mg
