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Sailu's Kitchen
"Recipes from an Indian kitchen with a focus on Andhra cuisine. My blog is a humble attempt to
preserve our culinary heritage and document traditional recipes"

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Indian Recipes food blog of Indian food, Andhra recipes, Indian vegetarian recipes and non
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Konaseema Kodi Kura ~ Chicken Curry

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Andhra Chicken Curry

Its nice to be back after a much needed blogging break. Hope my dear readers have had a great
start to 2012.
I have a simple chicken curry for you today. The traditional Andhra Kodi Kura aka chicken curry
has numerous versions. Each region within Andhra be it Konaseema, Telanagana, Coastal
Andhra or Rayalaseema have their own version of chicken curry based on the cultural influence
and available seasonal ingredients.
A few days ago, while sifting through my large collection of hand written recipes for a traditional
style chicken curry, I found a family recipe for chicken curry given to me by a dear friend who
belongs to Konaseema region of Andhra. Im assuming that this version of chicken curry has its

origin in Konaseema. One thing, I can assure you, dear reader that it is an absolute winner of a
recipe. Makes for a great accompaniment with flavored rice, biryani or rotis.

Konaseema Kodi Kura ~ Chicken Curry Recipe

Prep time: 10 min
Cook time: 40 min
Yield: 5
Main Ingredients: Chicken Poppy seeds Sesame seeds

Ingredients

Chicken: 1 kg, washed and cut into bite sized pieces

Onions: 2 finely chopped

Ginger garlic paste: 1 tbsp

Green chillis: 2 slit length wise half way

Tomato puree: 1 cup

Turmeric powder: 1/2 tsp

Red chili powder: 1 tsp

Coriander powder: 1 tbsp

Cumin powder: 1/4 tsp

Coconut milk: 1 cup

Garam masala powder: 1" dalchini, 1 green cardamom, 4 cloves finely ground

Curry leaves: saute in a tsp of oil till crisp (for garnish)

Salt: to taste

Oil: 2 tbsps

Dry roast and make a paste:

Dry Red Chilies: 5-6

Poppy Seeds: 1 tbsp

Peanuts: fistful

White Sesame Seeds: 1 tbsp

Method
1. Heat oil in a cooking vessel, add the onions and saute till pink. Add the green chillis,
ginger-garlic paste and saute for 4 mts on medium heat.
2. Add the cleaned chicken pieces and cook on high heat for 5-6 mts, mixing once in a
while.
3. Add the turmeric powder, coriander powder, cumin powder, red chili powder and salt,
mix well.
4. Add the ground paste and tomato puree and mix. Reduce heat to medium, cook without
lid for 7-8 mts.
5. Add half a cup of water and cook covered for 20-25 mts or till the chicken is cooked.
6. Add the coconut milk and cook without lid for a few minutes till you get the desired
gravy consistency.
7. Finally add the garam masala pwd, mix well. Turn off heat.
8. Remove onto a serving bowl and garnish with curry leaves or fresh coriander leaves.
Serve warm with steamed rice, rotis or flavored rice or pulao.

Tips

You can follow the pressure cook method to quicken the cooking process. Once you add
coconut milk, do not pressure cook. Let it cook without lid till you get the desired gravy
consistency.

An Andhra style chicken curry recipe given to me by a dear friend who belongs to the
Konaseema region of Andhra. It is sure to tickle your taste buds

All images and content on Sailu's Kitchen are copyright protected | Please Ask First
Tagged as: andhra-kodi-kura, chicken, chicken-curry, curry
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By Sailu Feb 9th, 2012 Category: All Recipes, Andhra Recipes, Indian Chicken Recipes, Indian Curry Recipes,
Indian Non-Vegetarian Recipes

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