Andhra Chicken Curry or Kodi Kura
Andhra Chicken Curry or Kodi Kura is one of the most loved spicy chicken curry that is made with whole roasted spices. Served with ghee rice this tastes absolutely delicious.
Equipment
- 2 Non Stick Pan
Ingredients
Whole Spices
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 4-5 sticks cinnamon sticks roughly broken
- 1 tablespoon black peppercorns
- 10-12 pieces cashews or poppy seeds
Kodi Kura Gravy
- 1 kilogram Chicken washed and drained
- 3 tablespoons coconut oil or ghee
- 1 cup onions about 3 large onions
- 4-5 pieces Green Chilies
- 2 sprig curry leaves
- 1 teaspoon ginger garlic paste
- salt as per taste
- 2 medium tomatoes roughly chopped
- ½ teaspoon turmeric powder
- 1-2 teaspoons garam masala powder homemade or store-bought (any brand you like)
- 1 tablespoon coriander powder
- 1 teaspoon red chili powder
- 2 cups coconut milk
- mint leaves or coriander leaves for garnish
Instructions
Dry Roast Whole Spices
- Heat a non-stick pan over medium-high heat. Add the whole spices and dry roast until fragrant.
- Transfer to a blender. Cool them down lightly under the fan. Blend until it forms a powder like consistency. Keep aside.
Make Andhra Chicken Curry Gravy or Kodi Kura Gravy
- In an another non-stick pan, heat ghee or coconut oil. Add onions, green chilies, curry leaves, and ginger garlic paste. Sauté until the onions turn translucent.
- In the same pan, add chopped tomatoes along with salt (as per taste). Salt helps tomatoes cook faster.
- Once tomatoes turn partially mushy, add the roasted spice mix that you made in step 1. Along with that, stir in turmeric powder, coriander powder, red chili powder, and garam masala powder.
- Cook Lightly for about 1-minute until the spices gets cooked. Add in a chicken along with a splash of water. Toss lightly.
- Cover with a lid and cook on medium-low flame for 20-30 minutes.
- Open the lid and stir in coconut milk. Garnish with freshly chopped mint leaves or coriander leaves. Serve with piping hot long-grain Basmati rice over ghee.