Andhra Spicy Chicken Curry / Andhra Kodi Kuura

Here is the famous spicy Andhra Chicken Curry. There are certain recipes which make you feel home and you wouldn’t be tired of doing it over and over again. This is one of such recipes which is a staple in any Andhra kitchen.

This dish has very basic ingredients that came from generations and we can alter this basic recipe by adding few more ingredients (Cashew nuts, tomatoes etc) to enhance its flavor.

When cooking any such non vegetarian dishes, try to make home made garam masala and it will taste even better.

Tip-

Add curd and poppy seed paste to get nice and thick gravy (Curd acts as a meat tenderizer too).

Ingredients

Ingredients-

• 2 pounds of skinless chicken cut into 1inch pieces (You can use With bone or bone less. I used thigh pieces)
• 2 small Cinnamon sticks (Dalchina Cheeka)
• 4 Cloves (Lavangam)
• 1 tsp Shahjeera (Optional)
• 1tsp Cumin (Jeelakarra)
• 1 tbsp Ginger-Garlic paste
• 4 Green Chilies slit length wise
• 1 big Onion diced
• 1 cup yogurt / curd
• 1 tbsp poppy seeds (grind to fine powder)
• 1 tbsp chili powder or adjust to taste
• ¼ tsp turmeric
• 1 tsp coriander powder ( Dhania Powder)
• 1 tbsp salt
• 1 tbsp Garam masala
• 4 tbsp oil

Directions

1. Heat 4 tbsp’s of oil in a heavy bottom wide skillet. Add Cinnamon, cloves, shahjeera and cumin. Let them saute for a min till you get nice aroma.
2. Add onions, Green chilies and saute them for 2 min. Add salt to cook the onions fast. Saute onions till you get nice pink color.
3. Add ginger garlic paste and saute till the raw flavor is gone.
4. Add Chicken pieces and let them saute for 2 min. ( Do not try to move chicken pieces as soon as you add to the pan, they will stick to the pan. W ait a min or 2 till they get cooked and they’ll be easy to move)
5. Now mix chicken pieces so that they will be cooked on all the sides.
6. Add chili powder, coriander powder, turmeric and half the salt.
7. Stir it and let it sauté for 3 more min. Chicken will ooze some water.
8. Add poppy seed powder and sauté for a min.
9. Add curd and stir it for a min continuously to stop curdling.
10. Cover the lid and let it cook for 5min. (After 5 min, you should see more water from chicken, if not add ½ cup water)
11. Check the taste and adjust it accordingly.
12. Let the curry cook for 10 min stirring occasionally to prevent the sauce burning at the bottom.
13. Check the chicken piece to see if it is cooked.  If the chicken pieces are not cooked Let it cook more until the pieces are tender ( Add little water if needed)
14. Add Garam masala powder and let it cook for 2 more minutes.
15. Top it off with finely cut coriander or cilantro leaves.

Pressure Cooker Instructions-

1. Start with a  pressure cooker and follow the above steps.  At step 10 cover the pressure cooker and let it whistle 2 times.
2. Let all the pressure is gone. Open the lid.
3. Add Garam masala powder and let it cook for 2 more minutes or to desired consistency.
4. Top it off with finely cut coriander or cilantro leaves.

Serve it with Biryani or Pulav or steamed rice or chapathi or pulka with a lemon widge and onion on side.

This curry tastes excellent with dosa, idlli, or garellu.