Andhra Chicken curry is a culmination of Chicken cooked with rich Indian spices & Coconut. The rich taste of spices and the local produce makes this a favorite across the country and is a recommended addition to the range of Chicken curries we make in India. To see the video recipe of Andhra Chicken curry, click here.
Andhra Chicken curry is also called Andhra Kodi Kura locally in Telegu. It is famous for its fiery hot taste like many coastal dishes, Coconut is a key ingredient.
In a nutshell, it is Chicken cooked in a bed of gravy made with ground Coconut and spices. Strong aromatic flavors and soft gravy is what makes this desirable dish so popular among Chicken lovers.
Andhra Chicken Curry Recipe
Andhra Chicken curry
- 700 grams Chicken
- 2 medium Onions
- 3 Green Chilies
- 12 cloves Garlic
- 1 inch Ginger
- 3 tablespoons Coriander seeds
- 2 teaspoons Cumin seeds
- 2 Green Cardamoms
- 4 Cloves
- 1 large Cinnamon bark
- 3 teaspoons Red Chili powder
- 1½ teaspoons Turmeric powder
- ¼ cup Poppy seeds
- 1 cup grated Coconut
- ½ cup Coconut Milk
- 1 handful Coriander Leaves
- ½ cup water
- Mustard Oil
Steps before preparation of Andhra Chicken curry
- Take a bowl & place the washed chicken pieces (700 grams). Put a quarter cup of Coconut Milk, 1 teaspoon of Turmeric powder & one & a half teaspoon of Red Chili powder.
- Then add salt as per taste & marinate chicken with all the spices. Let it rest for half an hour.
- Place a frying pan on the stove and turn on the gas. Put 2 tablespoons of Coriander seeds & 2 teaspoons of Cumin seeds.
- Now put 2 Green Cardamoms, 1 large Cinnamon and 4 Cloves.
- Dry roast them over low flame. Once done, turn off the gas & keep it aside to cool down.
- Once the roasted spices reach room temperature, transfer the roasted spices into a grinder Jar. Now, grind the spices down to a coarse powder.
- Place a fresh frying pan & turn on the Gas. Put a quarter cup of Poppy seeds & dry roast them over medium flame. Once done, turn off the gas & keep it aside to cool down.
- Take a grinder Jar, put 1 cup of grated Coconut in it & the roasted poppy seeds.
- Then add a little Coconut milk and grind down to a smooth paste.
- Chop 3 Large Onions and 3 Green Chilies & keep them aside for later.
- Take a fresh grinder jar, put 12 Cloves of Garlic &1 inch of chopped ginger in it. Grind down to a Ginger-Garlic paste.
Final step in making Andhra Chicken curry
- Place a wok (Kadai) and turn on the gas. Add a little Mustard oil & once the oil turns hot, add the chopped Onions.
- Stir it and let it cook for some time. Then add the Green Chilies and stir it.
- Once the Onions turn slightly brown add the Ginger-Garlic paste. Stir a little & sauté together for about 8 minutes.
- Now add one & a half teaspoons of Red chili powder & half a teaspoon of Turmeric powder. Mix them with the rest of the ingredients.
- Then put the marinated chicken in the wok & coat the Chicken pieces with the mixture properly. Once done, cover it with a lid and let it cook for 5 minutes.
- After 5 minutes, take the lid off & flip the chicken pieces to cook them uniformly. Again cover it with lid and let it cook for another 8 minutes.
- After 8 minutes, take off the Lid & add the dry roasted spices prepared earlier. Then add the Poppy seeds and Coconut paste & mix them.
- Now, add salt as per taste & add water and blend. Once done, cover with the lid & let it cook for about 8 to10 minutes.
- After 8 minutes, take the lid off & add a handful of Coriander leaves and mix. Then cook for the last 5 minutes.
- After 5 minutes, Andhra Chicken Curry should be ready to serve.