This spicy and hot simple andhra chicken curry recipe called as kodi kura is a gravy that is cooked with minimum ingredients in many households in vijaywada and guntur regions of andhra pradesh. Well there are many versions of andhra chicken curry, while in the coastal regions it is prepared with coconut milk or ground coconut. kodi kura can be made with tomatoes or can use curd or lemon juice. You may also like to check this chicken curry recipe on the blog.

About the recipe

Andhra chicken curry recipe shared here does not require any tomatoes, coconut milk or paste, instead poppy seeds and lemon juice are used to neutralize the spicy taste and to bring down the body temperature that is caused by the spices and chicken. There are also recipes that call for more ingredients, but this chicken curry is a simple and quick one that is tasty and is easy to prepare. I have also mentioned tomatoes and coconut as optional ingredients and when to use them. More andhra chicken recipes on the blogchicken iguru ,chicken ghee roast ,restaurant style kodi vepudu ,guntur kodi vepudu

Preparation for Andhra chicken curry

  1. Wash chicken, drain off the water and marinate with ginger garlic paste , lemon juice,salt, turmeric and red chili powder. Set aside till we need it.
  2. Dry roast or sundry poppy seeds till crunchy. Powder them first finely and then add very little water and make a fine paste. If adding coconut add it along with water and make a paste. If you do not have a good blender or do not have poppy seeds, use 10 cashew nuts, make a smooth paste. Add water to this poppy seeds powder and make a smooth paste. Adding coconut or cashews helps to make this paste smooth.

How to make andhra chicken curry recipe- kodi kura gravy

  1. Heat oil in a deep pan, sauté bay leaf, cumin, cinnamon, cloves and cardamom in the oil for a min. If you don’t have bay leaf, you can use curry leaves.
  2. Add green chili, onions and salt. Fry till onions turn golden brown evenly.
  3. Add ginger garlic paste and fry till the raw smell disappears. If using tomato, add it now and fry till the tomatoes turn mushy and the oil begins to separate.
  4. Add the marinated chicken and fry on a high flame for 2 to 3 mins.
  5. Add mint leaves and the rest of the chili powder and garam masala. Mix well and fry for 2 to 3 minutes. i have updated this recipe with mint leaves, but you cannot find them in the step by step pictures.
  6. Pour water just enough to immerse the chicken. Mix well. (I used 200 ml, but this depends on the kind of chicken you are using).
  7. Close the lid and cook on a low flame till the chicken is fully cooked, soft and tender.
  8. Add the poppy seeds paste, mine became thick milk like instead of paste. Stir well and cook till you get the required consistency. Keep stirring else the poppy seeds paste will stick to the bottom. Serve with rice or chapathi with onion raita. Related Recipes

Andhra chicken curry recipe or kodi kura recipe

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