Andhra Kodi Kura (Chicken Curry)ఆంధ్ర కోడి కూర

Name: Andhra Kodi Kura (Chicken Curry)
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4 servings
Cuisine: Telugu (Andhra & Telangana)
Ingredients: 1 kg Chicken, curry cut with bone (koḍi mukkalu); 3 medium (about 300 g) Onions, finely sliced; 2 large Tomatoes, roughly chopped; 2 tbsp Ginger-garlic paste (allam-vellulli paste); 1.5 tsp Kashmiri red chilli powder; 2 tsp Andhra red chilli powder (spicy variety, e.g. Guntur); 0.5 tsp Turmeric powder (pasupu); 1.5 tsp Coriander powder (dhaniyala podi); to taste Salt; 5 tbsp Oil (sunflower or groundnut); 4 tbsp Fresh grated coconut (kobbari); 1 tbsp Dry roasted poppy seeds (gasagasalu); 1 tsp Dry roasted coriander seeds; 3 Dried red chillies, whole (endu mirchi); 2 sprigs Curry leaves (karivepaku); 0.5 tsp Mustard seeds (aavaalu); 0.5 tsp Cumin seeds (jeelakarra); 2 tbsp Fresh coriander leaves, chopped (kottimera)

⏱ Prep 40m🍳 Cook 60m🍽 Serves 4🌿 Non-veg

Video: Cook with Chef Masaroor (YouTube)

Andhra Kodi Kura is a bold, fiery chicken curry from coastal and rayalaseema kitchens where dried red chillies, whole spices, and fresh coconut paste do the real work. Unlike North Indian gravies that lean on cream or yoghurt, this one builds heat and depth through a fried onion-tomato base finished with a freshly ground coconut-spice paste. It is the kind of dish that turns up at Sunday lunches, wedding feasts, and roadside dhabas across Andhra Pradesh — eaten with rice, ragi sangati, or any thick flatbread that can hold its own.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

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Ingredients

▪Chicken, curry cut with bone (koḍi mukkalu)1 kg
▪Onions, finely sliced3 medium (about 300 g)
▪Tomatoes, roughly chopped2 large
▪Ginger-garlic paste (allam-vellulli paste)2 tbsp
▪Kashmiri red chilli powder1.5 tsp
▪Andhra red chilli powder (spicy variety, e.g. Guntur)2 tsp
▪Turmeric powder (pasupu)0.5 tsp
▪Coriander powder (dhaniyala podi)1.5 tsp
▪Saltto taste
▪Oil (sunflower or groundnut)5 tbsp
For the coconut-spice paste
▪Fresh grated coconut (kobbari)4 tbsp
▪Dry roasted poppy seeds (gasagasalu)1 tbsp
▪Dry roasted coriander seeds1 tsp
For the tempering
▪Dried red chillies, whole (endu mirchi)3
▪Curry leaves (karivepaku)2 sprigs
▪Mustard seeds (aavaalu)0.5 tsp
▪Cumin seeds (jeelakarra)0.5 tsp
▪Fresh coriander leaves, chopped (kottimera)2 tbsp

🌍 Cooking abroad? Substitutions

Andhra Guntur chilli powder (the extra-spicy variety) can be hard to find outside India. A reliable workaround is to use standard Indian red chilli powder for most of the quantity and add a pinch of cayenne to push the heat level. Most South Asian grocery stores in the UK, US, and Canada carry Everest or MDH brands which work well here.
Fresh grated coconut is sold frozen in 400 g bags at most Indian and Asian supermarkets abroad — defrost and use directly. Desiccated coconut is a last resort: soak 3 tablespoons in warm water for 10 minutes to rehydrate before blending, though the flavour will be slightly less sweet and fresh.
Fresh curry leaves are increasingly available at South Asian grocery stores and some larger supermarkets abroad. If you cannot find them fresh, dried curry leaves are a weak substitute for tempering — a better option is to buy a small plant (sold at Indian grocery nurseries in the US, UK, and Australia) and keep it on your windowsill.

Method

1Dry roast the poppy seeds and coriander seeds separately in a small pan over low heat until fragrant — about 2 minutes each. Allow them to cool, then blend them together with the fresh grated coconut and 3–4 tablespoons of water into a smooth, thick paste. Set aside.
2Marinate the chicken pieces with turmeric, half the red chilli powder (1 tsp), half the ginger-garlic paste (1 tbsp), and a pinch of salt. Let it rest for at least 30 minutes — up to 2 hours in the fridge if you have the time.
3Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add mustard seeds and let them splutter, then add cumin seeds, dried red chillies, and curry leaves. Fry for 30 seconds until the leaves crisp up.
4Add the sliced onions and cook, stirring regularly, on medium heat for 12–15 minutes until they turn deep golden-brown. Do not rush this step — the caramelised onions are the foundation of the gravy's body and sweetness.
5Add the remaining ginger-garlic paste and fry on medium heat for 2 minutes until the raw smell disappears completely. Add the chopped tomatoes, season with a little salt, and cook covered for 6–8 minutes until the tomatoes break down and the oil begins to separate around the edges.
6Add the remaining red chilli powder, Kashmiri chilli powder, and coriander powder. Stir well and fry the masala on medium heat for 3–4 minutes, scraping the bottom of the pan to prevent sticking, until the oil floats on top.
7Add the marinated chicken pieces and increase the heat to high. Sear the chicken, turning occasionally, for 5–6 minutes so the pieces pick up colour and the masala coats them thoroughly.
8Pour in 200 ml of hot water, stir once, and cook covered on medium heat for 20–25 minutes until the chicken is fully cooked through. Check by cutting into a thick piece — the juices should run clear.
9Stir in the coconut-spice paste, mix well, and simmer uncovered for a further 8–10 minutes. The gravy will thicken noticeably and deepen in colour. Taste and adjust salt. Finish with fresh chopped coriander leaves and serve hot.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.