Andhra Chicken Curry
Andhra Chicken Curry is a spicy Indian curry. Andhra cuisine is often thought to be the spiciest style on Indian cooking and this Andhra chicken curry can live up to that claim depending on how much spice you choose to add to it.
About The Andhra Chicken Curry Recipe
Andhra chicken curry is also known as Andhra Kodi Kura. It is an authentic Andhra recipe with a lot of full spice and rich coconut milk gravy.
The curry comes in various version, but it typically is made with ground coconut or coconut milk. The recipe is easy and can be ready fairly quickly.
Andhra spices include Andhra masala powder, which is a spice powder mix used to add additional flavor and spice to a dish. If you do not wish to make your own garam masala mix for this recipe, you often can buy premade mixes.
For the heat in this recipe, adjust it by the amount of green chili, and red chili powder used. The ginger-garlic paste can also be used to taste.
Serving Andhra Chicken Curry
Serve the curry over Basmati rice. or try it with some Mee Krob crispy noodles for a mix of ethnicities and a more unique take of the dish.
If you prefer a Chinese dish that can be served over rice instead, or want a bit spicy dish that isn’t curry, try something like this Chinese chicken stew. It too would go well with the recipes listed above.
Andhra Chicken Curry
Yield:
4
Prep Time:
10 minutes
Cook Time:
1 hour
Total Time:
1 hour 10 minutes
This Andhra chicken curry recipe is a flavorful and spicy Indian style curry that is ready to serve in about an hour.
Ingredients
- ½ kg skinless chicken, bone-in
- 1 medium tomato, finely chopped
- 1 green chilli, stemmed and slit longitudinally
- 1 cup onions, finely chopped
- 10-12 fresh mint leaves
- 1 sprig curry leaves
- 90 ml thick coconut milk
- ½ tsp ginger-garlic paste
- ½ tso red chili powder
- 1 ½ tbsp poppy seeds, roasted lightly and ground
- Handful of fresh cilantro leaves
- 2 tbsp vegetable oil
- To marinate:
- 60 ml buttermilk
- ½ tsp ginger-garlic paste
- Pinch of ground turmeric
- ¼ tsp red chili powder
- Salt
- For the garam masala:
- ½’’ cinnamon stick, ground
- 1/8 tsp ground black pepper
- 1 tsp ground coriander
- 4-6 cloves, ground
- 1/8 tsp ground cumin
- Whole spices:
- 1’’ cinnamon stick
- 4 cloves
- 2-3 green cardamoms
- ¼ tsp cumin seeds
Instructions
- Place all the ingredients of marination in a large bowl and stir them all together to mix well.
- Place the chicken into it and give it a nice stir to coat well with the marinade; keep aside in the fridge for 45 minutes to marinate.
- Drizzle the oil into a saucepan and heat it over moderate flame.
- Throw in the curry leaves as well as whole spices and sauté for a minute, stirring constantly, until they turn fragrant.
- Stir in the onions, green chili as well as a dash of salt and continue to stir fry for 5-8 minutes or until the onions caramelize completely.
- Add a splodge of the ginger-garlic paste, stir to mix well and sauté further for half a minute or until it browns.
- Throw in the chopped tomatoes and sprinkle the ground turmeric and another pinch of salt over the mixture.
- Stir them all together and stir fry over slightly increased heat until the tomatoes are soft enough to appear mushy and the oil separates from the mixture.
- Place the marinated chicken into the pan and cook for a couple of minutes, stirring often, until the flesh of the meat turns white.
- Sprinkle the garam masala ingredients over them, stir and cook for a minute while stirring throughout.
- Stir the ground poppy seeds into the coconut milk until just mixed and pour it into the chicken mixture.
- Sprinkle the chopped herbs on top and fold them into the mixture along with a splash of water until distributed evenly.
- Place a lid on top and bring it to a simmer over slow flame.
- Cook likewise for 20 mins, or until the chicken is properly cooked and turn soft.
- Remove the lid and simmer further until the gravy thickens enough to coat the chicken and tip it into a serving bowl.
- Serve warm alongside steamed rice or hot Indian flatbread.
Last Updated on July 19, 2023 by Carleen
