Few recipes are as tasty and easy as this Andhra chicken curry! A thick gravy of chopped onions, green chillies, cilantro (coriander), and mint, make this spicy chicken curry a real treat, that is not only ready in very few steps, but also delicious, filling, and very versatile. Perfect to enjoy with chapatis, steamed rice, or naan bread, all the masalas in this lip-smacking recipe have a special role and they all enhance the taste of this traditional Andhra chicken curry recipe.
Andhra chicken curry with gravy, also known as Kodi Kura in Telugu lingo , is a traditional spicy chicken curry that uses a thickening fine paste of onion, green chillies, ginger garlic paste, cilantro (coriander), and mint, in the main curry, with juicy tangy tomatoes, Andhra style masalas, and chunky pieces of chicken.
This Andhra Pradesh specialty has many versions throughout the region, with some, especially in the coastal areas, using ground coconut or coconut milk to thicken the gravy for the meat, while others use tomatoes, just like I did.
This mouth-watering recipe is simplified yet maintains all the flavors you would find in a curry eaten anywhere in the region.
Get your masala powder box out, it's time to cook Andhra-style chicken curry!
Ingredients Andhra Chicken Curry
- Chicken: Opt for bone-in if possible, preferring skinless thighs.
- Onion, green chilies, cilantro, mint leaves, curry leaves, ginger, and garlic: Some of the staple curry ingredients that make the gravy in this chicken recipe outstanding. Ginger garlic paste can be used instead of fresh ginger and garlic.
- Oil: Opt for sunflower oil or vegetable oil to cook this curry.
- Cumin Seeds, Turmeric Powder, Red Chili Powder, Coriander Powder, Garam Masala: The simple masalas that are at the base of most Indian curries.
- Tomatoes: Offer body and a bit of tanginess to this Andhra-style chicken curry recipe.
How to prepare Andhra Chicken Curry
- In a saucepan, warm up the cooking oil on a medium flame, and add the chopped onions.
- Sauté till soft, then add freshly chopped ginger and garlic (or add ginger garlic paste), green chilies, and curry leaves.
- Once the ingredients are all cooked and tender, add them to a blender or grinder, together with the fresh mint leaves, cilantro (coriander), and some water, then grind to a fine paste .
- In the same saucepan, when empty, add some more cooking oil, and sauté the cumin seeds.
- Next, add the curry leaves and finely chopped onions, and sauté till soft.
- To the curry base, add the chopped tomatoes and green chilies, mix well, and put the lid on the pan. Allow the mixture to cook until the tomatoes are completely soft.
- To the curry base, add the Andhra chicken masala needed: turmeric powder, red chili powder, and coriander powder. If you like making your own Indian spices, you can dry roast coriander seeds and red chilies on a medium to high flame; once fragrant, allow to cool down then grind to a fine powder.
- Mix the spices well and cook till the oil separates from the masala powder and the raw smell has gone.
- At this point, add the chicken pieces and mix them well with the curry. Put a lid on the pan and allow the curry to cook on a low flame for 10 minutes, allowing the meat to release some water.
- Add the fine paste that was prepared at the beginning, together with the garam masala powder, to the curry and mix well.
- Add enough water to cover the chicken pieces, mix well, and allow the Andhra chicken curry to cook for a further 15 minutes, or until the chicken is fully cooked and you achieve the desired consistency.
- Garnish the curry with fresh coriander leaves and serve hot with chapattis, steamed rice, naan bread, or any other favorite dish.
People Also Ask [FAQs]
Freshly cooked Andhra chicken curry can be stored in the fridge in an airtight container for up to four days; just make sure it has fully cooled down before storing. The chicken curry can also be frozen for up to a month; ensure it is piping hot before serving.
Andhra cuisine is quite hot, as this is the region that produces the largest amount of red chilies in India. While this Andhra chicken curry is hot, it is not fiery hot, but you can adjust the heat level up or down depending on how you like your spicy food.
Andhra chicken curry is different throughout the region, just like any curry throughout the country. While the coastal areas tend to use coconut milk, coconut paste, or pulp, other areas use tomatoes instead, which gives a tangy and rich consistency.
Tips and Tricks for Andhra style chicken curry recipe
- Onion Paste: As the onions are used twice in this recipe, it is important that the blending process offers a final smooth paste, as this will operate as the thickening agent for the curry, making it rich and creamy.
- Coconut: Should you wish to use coconut milk in this chicken curry, then add it during the last 10 minutes, while the chicken is simmering. If you add this, you can skip or reduce the tomato.
- Ginger Garlic Paste: If you are using paste rather than the fresh version, you may want to use a bit less, as this is quite pungent in comparison. Add ginger garlic paste at the same time you would the fresh version.
- Red Chili Powder: If you like your Andhra style chicken curry spicy, then adjust the amount of red chilli powder and green chili to taste. For a milder taste, but bright color, use some Kashmiri chili powder instead; this is not as spicy, but extremely tasty.
- Original Recipe: As mentioned, there is no original Andhra chicken curry recipe, as each area has its own version, however, this is a flavorful chicken curry that has been simplified yet maintains all the character and depth. Other chicken recipes add cinnamon stick, poppy seeds, and bay leaf, however, this one does not need them and can be added only if really desired.
- Thicker Gravy: For a thicker gravy, add a few cashew nuts to the onions that you will then turn into a smooth paste. Make sure you blend the mixture well in the mixer jar, as the cashew nuts will require a bit longer.
- Add Salt: There are a few steps when you may feel like adding some salt to the chicken recipe, however, don't overdo it. Don't skip it during the recipe, but it is best to add it once ready, rather than trying to reduce it too late.
If you are looking for the most delicious and easy Andhra chicken curry recipe, then I am sure by now you can tell this is the one for you!
With few simple steps, no marinated chicken, or long processes, this curry is every bit as delicious as the one you would get in a South Indian restaurant.
This particular recipe calls for minimum ingredients to deliver maximum taste, for a flavorful chicken curry recipe that you will enjoy making time and again.
🥗If you enjoyed this recipe, you may want to check out also these chicken curries:
🍽️ Recipe
Easy And Delicious Andhra Chicken Curry Recipe
Ingredients
For the Smooth Paste
- 1 Medium Onion
- 3 Green Chilies
- 6-8 Curry Leaves
- Pinch Of Salt
- 20 g Cilantro Leaves [Coriander]
- 10 g Mint Leaves
For the Curry
- 3 tablespoon Vegetable Oil
- 1 teaspoon Cumin Seeds
- 10-12 Curry Leaves
- 2 Medium Onions Thinly Sliced
- 2 Green Chilies
- 1 tablespoon Thinly Chopped Ginger
- 1 tablespoon Thinly Chopped Garlic
- 2 Small Tomatoes Chopped
- ½ teaspoon Turmeric Powder
- ½ teaspoon Red Chili Powder
- 3 teaspoon Coriander Powder
- ½ kg Diced Chicken skinless, on the bone
- ½ teaspoon Garam Masala Powder
- Fresh Cilantro [Coriander] to Garnish
Instructions
Start preparing the paste
- In a large saucepan, warm up the vegetable oil on a medium flame, and add the sliced onions with a pinch of salt.
- Sauté these till soft, then add freshly chopped ginger and garlic (or add ginger garlic paste), green chillies, and curry leaves.
- Once the ingredients are all cooked and tender, add them to a blender or grinder, together with the fresh mint leaves, cilantro (coriander), and some water, then grind to a velvety paste with no knots.
Prepare the curry
- In the same saucepan, when empty, add some more cooking oil, and sauté the cumin seeds.
- Next, add the curry leaves and sliced onions, and sauté until soft.
- To this, add the chopped tomatoes and green chilies, mix well, and put the lid on the pan. Allow the mixture to cook until the tomatoes are completely soft.
- Next, add the masala needed: turmeric powder, red chili powder, and coriander powder. If you like making your own Indian spices, you can dry roast coriander seeds and red chilies on a medium to high flame; once fragrant, allow to cool down then grind to a fine powder.
- Mix the spices well and cook till the oil separates from the masala powder and the raw smell has gone.
- At this point, add the chicken pieces and mix them well with the gravy. Put a lid on the pan and allow this to cook on a low flame for 10 minutes, allowing the meat to release some water.
- Add the paste that was prepared at the beginning, and the garam masala powder, to the saucepan and mix well.
- Add enough water to cover the chicken pieces, mix well, and allow this to cook for a further 15 minutes, or until the meat is fully cooked and you achieve the desired consistency.
- Garnish with fresh coriander leaves [if liked] and serve hot with chapattis, rice, naan bread, or any other favorite dish.
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