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Recipe-1 › Curries of the world › Andhra chicken curry (kodi kura)

Andhra Pradesh, India

Andhra chicken curry (kodi kura) (Kodi kura)

A hot, red chicken curry with plenty of chilli and gongura or poppy seeds in some homes.

Andhra chicken curry (kodi kura)
Close to the base recipe Hot

Too hot for you? Use half the chilli (powder, paste or fresh chillies) and leave out the green chillies.

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Andhra chicken curry (kodi kura). You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Andhra chicken curry (kodi kura)

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 1 kg Chicken on the bone, in pieces.

From the base recipe

  • 2 Onions
  • 3 Green chillies
  • 3 tbsp Cooking oil
  • Red chilli powder not used
  • ½ tsp Turmeric
  • 1 tsp · 200 ml Salt and water
  • 1 tbsp Ginger garlic paste
  • 3 · 3 · 3 cm Cloves, cardamom and cinnamon
  • 1 tsp Garam masala (optional)

Add for Andhra chicken curry (kodi kura)

  • 2 tsp Guntur red chilli powder (hot)
  • 2 tbsp Poppy seeds or cashew paste
  • 2 sprigs Curry leaves
  • 1 handful Coriander leaves
  • 2 tsp Coriander powder

Leave out

  • Nothing: use it all.

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Andhra chicken curry (kodi kura): do thisChop the onions and green chillies.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Andhra chicken curry (kodi kura): do thisFry with curry leaves and whole spices until golden. Add ginger garlic paste.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Andhra chicken curry (kodi kura): do thisUse the chicken.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Andhra chicken curry (kodi kura): do thisAdd the chicken and fry until it releases its water and dries again.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Andhra chicken curry (kodi kura): do thisAdd hot Guntur chilli powder, turmeric and coriander powder.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Andhra chicken curry (kodi kura): do thisAdd a little water and the poppy seed or cashew paste.

  8. Add salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Andhra chicken curry (kodi kura): do thisSimmer 20–25 minutes until thick. Finish with garam masala and coriander.

Serve: With rice or ragi sangati.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

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Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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