Andhra chicken curry
Andhra chicken curry, from above
Non vegAndhra Pradesh

Andhra chicken curry

Guntur chilli heat with a poppy and coconut gravy. Bring water. Or rice. Lots of rice.

50 minTime
38 gProtein each
hotSpice
Kodi kura1 chapter · 1 min read

Make it your way

Grandma's wayGuntur chilli and poppy coconut paste.
The original
474kcalsame
38 gproteinsame
5 gfibresame
50minutessame

Kodi kura, Andhra style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)750 g
Onion2 medium
Tomato1 medium
Ginger garlic paste2 tbsp
Green chilli2
Red chilli powder (indian red chili powder)1½ tbsp Guntur chilli powder
Coriander powder (ground coriander)1 tbsp
Turmeric (ground turmeric)½ tsp
Garam masala2 tsp
Poppy seeds (white poppy seeds)2 tsp
Fresh grated coconut¼ cup
Cooking oil (vegetable oil)3 tbsp
Curry leaves2 sprigs
Coriander leaves (cilantro)a handful
Water1¼ cups
Saltto taste

Method

4 steps
  1. 1Grind poppy seeds and coconut to a smooth paste.
  2. 2Heat oil, fry curry leaves, green chillies and onions until golden. Add ginger garlic paste.
  3. 3Add tomato and powders and cook until oil separates. Add chicken and salt and cook 10 minutes.
  4. 4Add the paste and water, simmer until chicken is done. Add garam masala and coriander.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Andhra chicken curry: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Gongura pachadi35 min
On the side Kandi pachadi15 min
To drink Kokum sharbat25 min
Something sweet Pala thalikalu60 min
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