Andhra Chicken Curry
Kodi kura the Andhra way: bone-in chicken in a fiery red masala of Guntur chillies, poppy seeds and fresh-ground garam masala.
Prep 20 min · Cook 40 min · Total 60 min + 30 min marinade · Serves 4
Ingredients
Marinade
- 800 g Chicken, bone-in curry cut
- ½ cup Yogurt
- 1 tbsp Ginger-garlic paste
- ½ tsp Turmeric
- 1 tsp Salt
Masala
- 8 Dried Guntur red chillies
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tbsp Poppy seeds
- 2 tbsp Fresh coconut, grated
- 4 Cloves
- 1 inch Cinnamon stick
- 3 Green cardamom pods
Curry
- 4 tbsp Oil
- 2 Onions, finely chopped
- 4 Green chillies, slit
- 1 sprig Curry leaves
- 2 Tomatoes, chopped
- 1 tsp Red chilli powder
- ½ tsp Salt
- ¼ cup Coriander leaves
Method
- Marinate. Mix the chicken with the marinade ingredients and rest 30 minutes.
- Roast and grind. Dry-roast the masala spices and poppy seeds until fragrant, add the coconut for the last minute. Cool and grind with a little water to a smooth paste.
- Brown the onions. Heat the oil, add curry leaves and green chillies, then the onions. Fry until deep golden brown.
- Cook the masala. Add the tomatoes, chilli powder and salt and cook until they melt. Stir in the masala paste and fry until the oil separates.
- Cook the chicken. Add the chicken and its marinade. Fry on high for 5 minutes, then add 1 cup hot water, cover and simmer until the chicken is tender and the gravy thick.
- Finish. Scatter coriander. Serve with rice, ragi mudde or chapati.
Tips
For a milder curry, use half Kashmiri chillies; they give the same red colour with less heat.