This Andhra chicken curry (Kodi Kura) is a spicy chicken curry recipe made with chicken cooked in freshly ground spices. It is a popular dish from Andhra Pradesh, India. You can serve this Andhra-style chicken curry with steamed rice or roti. Learn to prepare this flavorful dish with step-by-step photos and a video tutorial.
I remember enjoying this Kodi Kura at my friend’s home. This Andhra chicken curry is spicy and has a unique aroma from freshly ground garam masala. The chicken was tender and juicy, and so flavorful that I had to try it at home. This Andhra chicken recipe is from my friend’s mom.
The secret to a flavorful Andhra-style chicken curry recipe is slow cooking, which brings out the best flavors and gives the chicken the perfect texture. Similar Andhra chicken recipes that you might like are Andhra Chicken Fry (Kodi Vepudu), Andhra Green Chili Chicken, Hyderabadi Chicken Masala, Hyderabadi Chicken Dum Biryani, and Hariyali Chicken.
About This Kodi Kura
This spicy chicken curry also known as Kodi Kura (or Kodi Koora) is a staple in Andhra cuisine (Telugu cuisine). "Kodi" means chicken, and "Kura" means curry or gravy in Telugu (Andhra's language).
Similar to the Andhra Chicken Fry, this Andhra-style chicken curry is made with freshly ground homemade garam masala that gives an authentic Andhra flavor that is hard to replicate in restaurants. The best part is you can make and store this Andhra special garam masala in an airtight container. It stays good for 6 months when refrigerated.
This Andhra chicken curry recipe is so versatile that some prefer to make it with tangy tomatoes and poppy seeds (khus khus) while others, especially in coastal regions like Guntur, this Kodi Kura is made with coconut milk or grated coconut like this Mangalorean Chicken Curry. Here's how to make the Kodi Kura recipe step by step.
You may also like these other popular South Indian chicken recipes:
- Andhra Chicken Fry (Kodi Vepudu)
- Andhra Pepper Chicken
- Dum Ka Chicken
- Chicken Masala Fry
- Chicken Chettinad
- Kolhapuri Chicken Curry
Ingredients Notes
This Andhra chicken recipe is so simple. It requires fewer spices like cumin, peppercorns, fennel, coriander seeds, cinnamon, green cardamoms, and cloves. This homemade masala powder recipe is surely a keeper. You can add it to any other non-vegetarian recipes like Andhra Mutton curry or Andhra Chicken Masala Fry.
For The Curry
- Chicken: You can use either boneless chicken or chicken with bones (curry-cut chicken). Chicken with bones makes Andhra kodi kura flavorful.
- For the marinade: You will need turmeric powder and salt. You can skip turmeric powder if you do not have it.
- Guntur Red chilies: Traditionally, Guntur red chilies are used to make Kodi kura. I didn't have them and made this curry with Byadgi red chilies. Guntur chilies are spicy compared to byadagi red chilies. Byadagi chilies give a bright red color to the dish and are mildly spicy. You can substitute it with Kashmiri red chilies or any dry red chili. But then adjust the quantity as per the spice level of the chilies you are using.
- Lemon juice: You can substitute it with vinegar or tamarind paste.
- Tomatoes: I have used fresh tomatoes for this Andhra chicken recipe. You can substitute it with canned tomatoes or add 1 tablespoon tomato paste.
- Poppy Seeds (Khus Khus): Traditionally, poppy seeds are used to make this Andhra Kodi curry. You can substitute it with cashews or 2 tablespoon desiccated coconut.
- Curry leaves: They add an authentic aroma, flavor, and South Indian touch to Kodi Kura (chicken curry). Do not skip it.
- Garam Masala Powder: Freshly ground garam masala powder gives authentic Andhra flavor and aroma to this chicken curry. You will need coriander seeds, fennel seeds, cumin, black peppercorns, cinnamon, cloves, and cardamom. Do not skip any ingredient as it can alter the authentic flavor and taste of this traditional Andhra Kodi kura recipe.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Andhra Chicken Curry (With Step by Step Photos)
Preparations for Kodi Kura
- For the marinade: Marinate the chicken with ginger-garlic paste, lemon juice, turmeric powder, and salt. Set it aside for 30 minutes.
Making the Garam Masala
- For making Andhra-style garam masala powder - Heat a heavy bottom pan on low-medium heat. Dry roast all the ingredients except red chilies and poppy seeds until aromatic.
- Next, remove the pan from heat, add poppy seeds, and roast it for a minute. It will get roasted in the residual heat. Remove it to a plate.
- Heat the same pan on medium-low heat; roast dried red chilies until crisp. Keep it aside on the same plate.
- Let all the roasted ingredients cool down completely. Grind them to a fine powder without adding water. Homemade garam masala powder is ready.
Making Andhra Chicken Curry
- Heat 2-3 tablespoon of oil in a heavy bottom pan over medium heat.
- Add onions and sauté until they are golden.
- Next, add curry leaves and fry them for a minute.
- Add marinated chicken, combine, and cook until the color of the chicken turns from pink to white.
- Add tomatoes and combine. Cover & cook until tomatoes are soft. Stir it in between as required to avoid masala sticking to the base of the pan. The chicken will also release water. If the masala looks dry add ¼ cup of water.
- Add only half of the prepared garam masala powder; stir to coat the chicken well with the masala. Add green chilies, mint leaves, and half a cup of water. Stir to combine.
- Cover and cook on low medium heat for 15-20 minutes or until the chicken is cooked. Stir it in between to avoid the burning masala.
- Now taste and add salt, if required.
- Finally, add coriander leaves. Stir it well to combine. Cook for a minute. Remove from heat. Serve Andhra Kodi Kura with steamed rice, roti, or dosa.
Tips to make the Best Andhra Style Chicken Curry
- Dry roast all the ingredients to make garam masala powder on low-medium heat. Make sure to stir them often so that they get roasted evenly and to avoid the burning of spices.
- Deseed the dried red chilies to reduce the spiciness of the dish.
- Homemade garam masala powder is going to spice up this Andhra curry. Add as per your taste. If you like spicy, add more. Similarly, if you prefer less spicy, add less garam masala powder.
- Marinating the chicken makes them juicy and tender. Do not skip this step.
- The recipe for garam masala powder is for 1 kg chicken. We will use only half of it for cooking 500-gram chicken. You can store the rest of the masala in an airtight container in the freezer. It stays good for 6 months.
Frequently Asked Questions
Yes, it is spicy. However, you can always adjust the level of spiciness by reducing the quantity of garam masala powder in the recipe. Also, deseed the dried red chilies and skip the addition of green chilies, if you prefer less spicy.
The spiciness of the curry is balanced by the sweetness of caramelized onions.
Yes, a pressure cooker can significantly reduce the cooking time. Sauté the ingredients as instructed until you add green chilies, mint leaves, and half a cup of water. Then cook for 1 whistle on medium heat and switch off the heat. Let the pressure settle down completely.
1) You can serve it with steamed rice.
2) It also pairs up beautifully with rice flour flatbread or Neer dosa.
3) Serve it with roti/chapati.
4) Serve it with‘’Sajja’’ roti (Millet flatbread) or ‘’Jonna roti’’ (Jowar flatbread).
Garam masala powder can be stored in an airtight container in the freezer. It stays good for 6 months.
Bone-in chicken pieces work best as they add more flavor to the curry. However, you can also use boneless chicken if you prefer.
Kodi Kura Variations
- You can make an Andhra mutton curry with the same process. The cooking time for mutton will be longer.
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Andhra Chicken Curry Recipe (Kodi Kura)
Equipment
- Heavy bottom pan with lid
Ingredients
To marinate the chicken
- 500 grams chicken (curry-cut)
- 2 teaspoon ginger-garlic paste
- 1 tablespoon lemon juice
- ¼ teaspoon turmeric powder
- Salt to taste
To make garam masala
- 1 teaspoon cumin
- 1 teaspoon black peppercorns
- 1 teaspoon fennel
- 2 tablespoon coriander seeds
- 1- inch cinnamon
- 2 green cardamoms
- 4 cloves
- 2 teaspoon Poppy seeds (Khus Khus) Substitute - 2 tablespoon grated dry coconut or desiccated coconut or 4-5 cashews
To make chicken curry Andhra style
- 2 onions chopped
- 2 tomatoes chopped
- ¼ teaspoon salt
- Half of the prepared garam masala
- 2 green chilies slit
- ¼ cup chopped mint leaves
- ½ cup water
- 2-3 tablespoon chopped coriander Leaves
Instructions
Preparations
- Marinate the chicken with ginger-garlic paste, lemon juice, turmeric powder, and salt. Set it aside for 30 minutes.
- For making garam masala powder - Heat a heavy bottom pan on low-medium heat. Dry roast all the ingredients except red chilies and poppy seeds until aromatic.
- Next, remove the pan from heat, add poppy seeds, and roast it for a minute. It will get roasted in the residual heat. Remove it to a plate.
- Heat the same pan on medium-low heat; roast dried red chilies until crisp. Keep it aside on the same plate.
- Let all the roasted ingredients cool down completely. Grind them to a fine powder without adding water. Homemade garam masala powder is ready.
For making Andhra chicken curry
- Heat 2-3 tablespoon of oil in a heavy bottom pan over medium heat.
- Add onions and sauté until they are golden.
- Next, add curry leaves and fry them for a minute.
- Add marinated chicken, combine, and cook until the color of the chicken turns from pink to white.
- Add tomatoes and combine. Cover & cook until tomatoes are soft. Stir it in between as required to avoid masala sticking to the base of the pan.
- The chicken will also release water. If the masala looks dry add ¼ cup water.
- Add only half of the prepared garam masala powder; stir to coat the chicken well with the masala. Add green chilies, mint leaves, and half a cup of water. Stir to combine.
- Cover and cook on low medium heat for 15-20 minutes or until the chicken is cooked. Stir it in between to avoid the burning masala.
- Now taste and add salt, if required.
- Finally, add coriander leaves. Stir it well to combine. Cook for a minute. Remove from heat. Andhra stlye chicken curry is ready to serve.
Video
Notes
- Dry roast all the ingredients to make garam masala powder on low-medium heat. Make sure to stir them often so that they get roasted evenly and to avoid the burning of spice.
- Deseed the dried red chilies to reduce the spiciness of the dish.
- Homemade garam masala powder is going to spice up this dish. Add as per your taste. If you like spicy, add more. Similarly, if you prefer less spicy, add less garam masala powder.
- If you do not have all the whole spices to make garam masala powder then substitute it with store-bought garam masala powder.
- Marinating the chicken makes them juicy and tender. Do not skip it.
- Do not cut down the number of onions in the recipe. The sweetness from caramelized onions balances the spiciness of masala.
- Curry leaves give the authentic South Indian flavor. Do not skip it.
- The recipe for garam masala powder is for 1 kg chicken. We will use only half of it for cooking 500-gram chicken. You can store the rest of the masala in an airtight container in the freezer. Stays good for 6 months.
- Storage Suggestions: Store the leftovers within 2 hours of cooking the dish. Let the curry come to room temperature. Leftover chicken curry can be stored in an airtight container in the refrigerator. Stays good for 2 days. To reheat, sprinkle some water on it and heat it until piping hot, and serve. You can store the leftover chicken curry in the freezer. Stays good for 2 weeks.
Manish
Send more airfry grill recipes for veggies stir fry or mutton or mushrooms besides the chicken ones.