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Andhra Style Chicken Curry
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Andhra Style Chicken Curry Recipe Step By Step

Spicy, full of flavor, hearty Andhra style chicken curry or gravy recipe with step-by-step photos.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course Dinner, Lunch
Cuisine Indian
Keyword Andhra kodi kura, Andhra style chicken curry, Andhra style chicken curry recipe step by step
Servings3 people
Author Geetanjali

INGREDIENTS ( 1 CUP = 250 ML )

For marination

  • 500 g or 1.1-pound bone-in chicken
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt

For the curry

  • 3 tbsp sunflower oil
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 3 cloves
  • 2 green cardamoms
  • 2 medium-sized onion finely chopped
  • 2 green chilies chopped or slit
  • 1 tbsp ginger-garlic paste
  • 1 tbsp coriander powder
  • 1 tbsp poppy seeds
  • 1 tbsp fresh coconut grated
  • 2 medium-sized red tomatoes finely chopped
  • salt as required
  • 1 cup hot water
  • 1/2 tsp garam masala powder (see note)
  • 4 tbsp fresh coriander leaves finely chopped

INSTRUCTIONS

Marinate the chicken

  • Take the chicken pieces in a bowl, add turmeric powder, red chili powder, and salt. Mix everything well and set aside for 20 minutes.

Make the poppy seeds and coconut paste

  • Dry roast the poppy seeds for a minute over low flame until crisp. Transfer to the grinding jar and allow to cool. Grind to make a powder, add coconut and very little water, and make a smooth paste.

Prepare the curry

  • Heat oil in a heavy bottom pan or kadhai over medium heat. Once the oil is slightly hot, add bay leaf, cinnamon stick, cloves, and cardamoms. Saute for a couple of seconds until fragrant.
  • Add chopped onions, green chilies, and sauté over medium flame till they are golden brown color (about 8 minutes).
  • Add ginger-garlic paste and saute for 2 minutes until the raw smell goes.
  • Add marinated chicken and sauté over medium to high flame for 2 minutes.
  • Next, add coriander powder and poppy seeds-coconut paste. Continue to saute until the moisture dries.
  • Add chopped tomatoes along with salt and further saute until tomatoes melt down completely and release oil.
  • Then add hot water, stir once, reduce the heat to low, and close the lid. Cook until the chicken is done and oil separates (about 10-15 minutes).
  • Finally, turn off the heat, add garam masala powder and coriander leaves. Stir to mix, cover the lid and rest it for 5 minutes to combine all the flavors.
  • If using a pressure cooker, follow the same step-by-step process above and cook for about three whistles.
  • Serve: Andhra chicken curry is ready to serve. Serve hot along with rice, roti, or your choice of meal.

Notes

  • Chicken: Bone-in chicken gives the best flavor and taste.
  • Cooking oil: I have used Sunflower oil. Vegetable oil or any refined oil can also be used.
  • Poppy seeds and coconut: Use fresh poppy seeds. Poppy seeds tend to go rancid quickly and taste bitter. Hence it's best to keep them in the refrigerator in an airtight jar. In case poppy seeds and coconut are not available, substitute these with cashew nuts, almonds, or melon seeds. Just make sure to soak the almonds in hot water for an hour and peel the skin if using.
  • Chilies: Add more or less chili as per your tolerance.
  • Garam masala powder: You can use store-bought or homemade garam masala powder, whatever is available with you. If you don't have any, take a 1-inch cinnamon stick, 2 green cardamoms, 2 cloves and make a powder.