Andhra chicken curry is a spicy chicken curry from Andhracuisine. Also known as Kodi Kura, it is made with chicken, freshly ground masala,curry leaves, onions, and tomatoes. Serve this spicy chicken curry as a sidedish with Dosa, Roti or Rice and Dal.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: Andhra, Indian
Servings: 4people
Author: Preeti
Equipment
Heavy bottom pan with lid
Ingredients
To marinate the chicken
500gramschicken(curry-cut)
2teaspoonginger-garlic paste
1tablespoonlemon juice
¼teaspoonturmeric powder
Salt to taste
To make garam masala
1teaspooncumin
1teaspoonblack peppercorns
1teaspoonfennel
2tablespooncoriander seeds
1-inchcinnamon
2green cardamoms
4cloves
2teaspoonPoppy seeds (Khus Khus)Substitute - 2 tablespoon grated dry coconut or desiccated coconut or 4-5 cashews
To make chicken curry Andhra style
2onionschopped
2tomatoeschopped
¼teaspoonsalt
Half of the prepared garam masala
2green chiliesslit
¼cupchopped mint leaves
½cupwater
2-3tablespoonchopped 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 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 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.