Andhra Chicken Curry | Andhra Kodi Kura | Startup Cooking

Chicken Recipe | Andhra Chicken Curry | Kodi Kura | Spicy Chicken Recipe | Andhra Kodi kura Recipe | Andhra Style Chicken Curry Recipe

Andhra style chicken curry recipe  also known as Andhra Kodi Kura. Andhra cuisine is famous for its hot and spicy food and this chicken recipe here is no exception. This is an authentic andhra recipe with full of flavor, spice and richness.

Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. This chicken curry is delicious, tempting and mouth watering recipe with rich base. The secret to this chicken curry is the perfect masala base, which adds a magical touch to this curry. The two main ingredients which make this recipe so special are grated coconut and poppy seeds. This curry tastes good when served with rice, chapathi, pulao, idli and dosa. 

A simple and easy chicken curry recipe  that can be cooked within an hour but looks elaborate to prepare. Follow my step by step photo recipe to prepare Andhra spicy chicken curry. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

try my non-veg rice recipes

• Egg Dum Biryani 

• Prawn Biryani

• Chicken Pulao

• Prawn Fried Rice 

• Ambur Mutton Biryani

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Andhra Chicken Curry Video Recipe

RECIPE FOR ANDHRA SPICY 

CHICKEN CURRY

Course        : Lunch / Dinner
Cuisine       : Andhra
Author        : Jayashree Karthik
Prep Time   : 30 Minutes
Cook Time  : 35 Minutes
Total Time   : 1 Hour 5 Minutes

Ingredients

For Marination

• 1 pound chicken

• 1/4 tsp turmeric powder

• 1 tsp chilli powder

• 1 tsp salt

For Chilli Paste

• 7 garlic

• 1 1/2 inch ginger

• 3 green chilli

For Spice Powder

• 7 cloves

• 1 inch cinnamon stick

• 1/4 tsp cumin seed

• 2 1/2 tbsp coriander seed

For Gravy

• 2 tbsp oil

• 1 cup onion - finely chopped

• 1/2 tsp turmeric powder

• 2 tsp red chilli powder

• salt as needed

• 1/4 cup coriander leaves

For Coconut Paste

• 2 tsp poppy seeds

• 1/4 cup grated coconut

Do check out : non-veg starters and appetizers

• Salmon fish fry

• Chicken Nuggets

• Mutton liver fry

• Pomfret fish fry

• Chilli garlic prawns

• Chicken Nuggets - fried

• Vanjaram/Seer Fish Fry

Procedure

• Rinse the chicken thoroughly.

• add 1/4 teaspoon of turmeric powder, 1 tsp salt and red chilli powder.

• mix well and rest the bowl at room temperature for about 30 minutes

• add garlic, ginger and green chillies in the mixer grinder and make them in to fine paste

• heat the pan, add cloves, cinnamon sticks, cumin seeds, coriander seeds, saute well until you feel the nice flavor of the spices

• let them cool down, then transfer the ingredients into mixer grinder and make a fine powder

• in the same pan, add poppy seeds

• saute well till they start spluttering

• then add grated coconut, fry in low medium flame until it changes to light brown color

• add  roasted poppy seeds and coconut in to the mixer grinder and make them into fine paste adding little water, keep aside

• Preparing Chicken Curry

• heat oil in a pan

• add chopped onion, saute well until onion become transparent

• add ginger garlic paste

• cook well till raw smell goes out

• add marinated chicken followed by turmeric powder and red chilli powder 

• mix well

• cover and cook for 5-8 minutes on low medium flame or until the oil separates from the curry

• now add ground spice masala and salt

• add half cup of water and mix well

• cover and cook for for 15-20 minutes on low medium flame

• after 15 minutes, check whether the chicken is cooked or not

• if chicken cooked completely, add coconut paste and mix well

• cook for 5 minutes on low flame until the oil starts to float on top of the curry

• garnish with coriander leaves

• serve hot with rice, chapathi, idli, parotta, roti etc.,

NOTES

•  adjust spice level according to your taste
• adding poppy seeds and grated coconut, gives thickness to the curry
• no tomato for this recipe

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Andhra Spicy Chicken Curry with 

Step By Step Photo Recipe

in a mixing bowl, add chicken pieces, turmeric powder

 and red chilli powder

mix well and rest the bowl at room temperature for 30 minutes

add coriander seeds, cumin seeds, cinnamon stick 

and cloves into the pan

dry roast in low flame until nice flavor of the spices

transfer into mixer grinder

grind to a fine powder

in the same pan, add poppy seeds and roast well 

until it starts spluttering

add grated coconut

roast in medium flame until it changes to light brown

transfer the roasted ingredients into mixer grinder

add little water and grind to a smooth paste and keep aside

add ginger, garlic and green chilli

add little water and make a fine paste, set aside

heat oil in a pan, add finely chopped onion

saute well until transparent

add ground ginger garlic chili paste

saute well until the raw smell goes

add marinated chicken pieces along with turmeric powder 

and red chilli powder

mix well

cover and cook in low medium flame for 5-8 minutes

oil starts to separate from the masala

add ground masala powder and salt

mix well

add 1/2 cup water and mix well

cover and cook in low medium flame for 15-20 minutes

oil starts to separate from the curry

add ground coconut paste

mix well

cook for 5 minutes and then switch off the flame

garnish with chopped coriander leaves

serve hot with rice, chapathi, idli and dosa