Andhra style chicken curry also called Kodi Kura ,which is a spicy gravy chicken I had tasted in one of the Indian restaurants here. I really liked the taste and wanted to try out at home. So did some research and prepared this wonderful spicy Andhra Chicken curry. The curry can be made watery or you can make it completely dry.
So let’s see how to make this Andhra Chicken Curry.
Preparation Time: 30 Mins
Cooking Time: 20 Mins
- 1 Lb /500 Grams Chicken
- 1 Onion Chopped fine
- 1 Tomato Finely Chopped
- 4-5 Green Chillies chopped fine
- 7-8 Curry Leaves
- 5-6 Tablespoons of Olive Oil
- 2 Teaspoons Red Chilli Powder
- 1 Teaspoon Ginger Garlic Paste
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Turmeric Powder
- 1 Teaspoon Garam Masala
- Coriander leaves for garnishing(Optional)
- Salt To taste
- 1 Inch ginger
- 4 Garlic Cloves
- 1 Teaspoon Coriander Seeds
- 3 Cloves
- 1 Inch Cinnamon Stick
- 1 Teaspoon Khuskhus/Poppy Seeds
- 1 Tablespoon Grated Coconut
Rise chicken pieces well.
Marinate with salt, 1/2 Teaspoon Red chilli powder,turmeric, and ginger garlic paste.
Keep for 30 minutes.
Meanwhile, prepare paste by grinding the ingredients mentioned in Paste . Use very less water to make smooth paste.
Remove the paste in a bowl and add 1 Teaspoon red chilli powder into paste and mix well with spoon.
Now heat a heavy bottom pot, add oil .
Once the oil heats up, reduce the heat to medium and add cumin and mustard. Cover.
Once mustard seeds splutter, add chopped onions, green chillies, curry leaves and saute till onions become transparent.
Add tomatoes and saute for a minute.
Add marinated chicken , ground paste, cover and cook on medium high heat . Check in between with toothpick if done.
This will take approximately 10-15 minutes depending on the chicken.
Once the chicken is fully cooked, add garam masala and salt to taste.
Mix , simmer for 2 more minutes.
Switch off the stove and garnish with coriander leaves.
Serve this sizzling Easy Andhra Chicken Curry with naan or rice.