Andhra Chicken Curry Recipe: Step-by-Step Authentic Guide

Spicy, full of flavor, hearty Andhra-style chicken curry with step-by-step photos.

Andhra cuisine is famous for bold, fiery flavors — thanks in part to the prized Guntur red chili. Andhra chicken curry, often called Kodi Kura in Telugu (‘kodi’ means chicken and ‘kura’ means curry), is a classic, spicy gravy-based chicken dish commonly found on South Indian menus.

About this recipe

This version of Andhra chicken curry uses a short list of ingredients and straightforward steps. The gravy gets its body and richness from poppy seeds, fresh coconut, and tomatoes. If you don’t have poppy seeds or coconut on hand, you can substitute cashews, blanched almonds, or melon seeds for a similar creamy texture. The heat level is medium-high by default — adjust the chilies to suit your taste.

The curry goes exceptionally well with plain steamed rice, flavored rice, roti, paratha, or naan. For a complete meal, pair it with a simple pulao and a cool yogurt drink.

Andhra Chicken Curry Preparations Step-by-Step

Marinate the chicken: Place the chicken pieces in a bowl and add turmeric, red chili powder, and salt. Mix well and set aside for 20 minutes.

Make the poppy seeds and coconut paste: Dry-roast the poppy seeds briefly on low heat until they become aromatic and slightly crisp. Let them cool, then grind them to a powder. Add grated coconut and a little water, and blend to a smooth paste.

Prepare the curry:

• Heat oil in a heavy-bottomed pan or kadhai over medium heat. When the oil is hot, add a bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for a few seconds until fragrant.
• Add finely chopped onions and green chilies. Sauté on medium heat until the onions turn golden brown, about 8 minutes.
• Add ginger-garlic paste and cook for 2 minutes until the raw aroma disappears.

• Add the marinated chicken and sauté on medium-high heat for 2 minutes to seal the pieces.
• Add coriander powder and the poppy seeds–coconut paste. Continue to sauté until the moisture reduces.
• Add chopped tomatoes and salt. Cook until the tomatoes break down completely and oil begins to separate from the masala.

• Pour in hot water, stir once, reduce the heat to low, and cover. Simmer until the chicken is cooked through and oil separates from the gravy, about 10–15 minutes.
• Turn off the heat, sprinkle garam masala and chopped coriander leaves. Stir, cover, and let the curry rest for 5 minutes so the flavors meld.
• If using a pressure cooker, follow the same steps and cook for about three whistles, then allow the pressure to release naturally and finish with garam masala and coriander.

Serve: Serve this spicy Andhra-style chicken curry hot with steamed rice, roti, paratha, or your preferred accompaniment.

Recipe Notes with Tips

• Chicken: Bone-in pieces add depth of flavor and a richer mouthfeel.
• Cooking oil: Sunflower oil works well; you can also use vegetable or other neutral refined oils.
• Poppy seeds and coconut: Use fresh poppy seeds when possible — they can turn bitter if rancid. Store them in an airtight jar in the refrigerator. If unavailable, substitute cashews, blanched almonds (soak and peel first), or melon seeds.
• Chilies: Adjust the quantity according to your heat tolerance.
• Garam masala: Store-bought or homemade both work. A simple homemade mix can be made by grinding 1-inch cinnamon, 2 green cardamoms, and 2 cloves.

If you try this recipe, please leave feedback and a rating. You can also share a photo and tag @spoonofflavor on Instagram.

Recipe