Sunday curry · serves 4
Andhra Kodi Kura (Andhra Chicken Curry)
ఆంధ్రా కోడి కూర · आंध्रा चिकन करी · आन्ध्र-कुक्कुटमांसव्यञ्जनम् · Andhra Kodi Kura · Andhra Chicken Curry
Kodi kura is the chicken curry that fills Andhra homes on a Sunday afternoon: bone-in chicken marinated in chilli and turmeric, cooked down in a gravy of deep-golden onions and tomatoes, and finished with garam masala. It goes to the table with hot rice, and the leftovers with dosa or chapati at night.
The heat here comes from our Teja chilli powder, the extra-hot Guntur chilli that gives Andhra curries their bite and bright red colour, with our turmeric powder in the marinade. This recipe serves 4 and is properly fiery; the tips say how to scale it down.
- Prep15 min
- Cook45 min
- Total90 min
- Serves4
Total includes 30 minutes for the marinade.
In short
Marinate chicken in curd, Teja chilli powder, turmeric powder and salt, then cook it in a deep-golden onion and tomato gravy. Finish with garam masala and coriander leaves.
చికెన్ను పెరుగు, తేజ కారం, పసుపు, ఉప్పుతో కలిపి 30 నిమిషాలు ఉంచండి. ఉల్లిపాయలు ఎర్రగా వేయించి, అల్లం వెల్లుల్లి ముద్ద, టమాటాలు, చికెన్ వేసి ఉడికించి, చివర్లో గరం మసాలా, కొత్తిమీర వేయండి. తేజ కారం చాలా ఘాటుగా ఉంటుంది; మధ్యస్థ కారం కావాలంటే 1 టీస్పూన్ మాత్రమే వేయండి.
चिकन को दही, तेजा मिर्च पाउडर, हल्दी और नमक में 30 मिनट रखें। प्याज़ गहरा सुनहरा भूनें, अदरक-लहसुन पेस्ट, टमाटर और चिकन डालकर पकाएँ, आख़िर में गरम मसाला और धनिया पत्ती डालें। तेजा मिर्च बहुत तीखी होती है; मध्यम तीखेपन के लिए सिर्फ़ 1 छोटा चम्मच डालें।
Ingredients serves 4
For the marinade
- 750 g chicken bone-in, curry-cut pieces, washed and drained well
- ½ cup curd thick, whisked smooth
- 2 tsp Teja chilli powder very hot; use 1 tsp for medium heat
- ½ tsp turmeric powder
- 1 tsp salt plus more to taste at the end
For the curry
- 3 tbsp oil groundnut oil is the usual Andhra choice
- 3 cloves, 2 green cardamoms, 1-inch cinnamon stick whole
- 2 large onions finely chopped, about 2 cups
- 2 green chillies slit
- 1 sprig curry leaves
- 1 tbsp ginger-garlic paste
- 2 tomatoes chopped
- 1 tbsp coriander powder
- 1 cup hot water a little more for a thinner gravy
- 1 tsp garam masala
- 2 tbsp chopped coriander leaves
Method
- Rub the chicken with curd, Teja chilli powder, turmeric powder and salt. Rest 30 minutes. Cover the bowl and keep it in the fridge while it rests.
- Heat the oil in a heavy pan or kadai on medium heat. Add the cloves, cardamoms and cinnamon and let them sizzle for a few seconds.
- Add the onions, green chillies and curry leaves.
- Fry the onions in oil till deep golden. This takes 12–15 minutes on medium heat; stir often so they brown evenly without burning.
- Add ginger-garlic paste, then tomatoes, and cook till soft. Fry the paste for 1 minute until the raw smell goes, then cook the tomatoes for 5–6 minutes, mashing them, until they break down and oil shows at the edges.
- Stir in the coriander powder and fry for 30 seconds.
- Add the chicken and cook covered on medium heat till no pink remains near the bone. Fry it uncovered for the first 5 minutes until the pieces turn opaque, then pour in the hot water, cover and cook for about 20 minutes, stirring now and then.
- Check a thick piece: the chicken is cooked when no pink remains near the bone and the juices run clear. Taste the gravy and add salt if needed.
- Stir in garam masala and coriander leaves. Simmer 3 minutes, uncovered, until the gravy is as thick as you like and a red film of oil floats on top.
- Switch off and rest the curry for 10 minutes before serving; the gravy settles and the flavour comes together.
Tips
- Brown the onions deep golden; the gravy's colour and body come from them.
- Teja chilli powder is very hot. For a medium curry use 1 tsp, or use Sannam chilli powder for red colour with gentler heat.
- Use bone-in pieces; the bones give the gravy its depth.
- Let the oil separate from the tomato masala before the chicken goes in, or the gravy tastes raw.
Variations
- Kobbari kodi kura: grind 3 tbsp grated coconut with 1 tbsp poppy seeds and a little water, and stir the paste in with the garam masala for a richer gravy.
- Ground masala: dry-roast 1 tbsp coriander seeds, 1 tsp fennel seeds, 3 cloves and a small piece of cinnamon, grind, and use instead of the coriander powder and garam masala.
- Pressure cooker: after adding the chicken and water, cook for 2 whistles and let the pressure drop on its own.
Serving
Serve hot with steamed rice and a spoon of ghee, the Sunday way. It also goes well with chapati, dosa or ragi sangati.
Storage
Keep covered in the fridge for up to 2 days; reheat until steaming hot all the way through. The curry tastes deeper the next day.
Questions
How do I make Andhra chicken curry less spicy?
Cut the Teja chilli powder to 1 tsp, or use Sannam chilli powder, which gives the same red colour with gentler heat. A spoon of curd stirred in at the end also softens the bite.
Why is Andhra chicken curry so spicy?
Andhra cooking uses Guntur chillies such as Teja, which are much hotter than the chilli powder used in most other regional curries. The heat is part of the dish.
How do I know the chicken is cooked through?
Cut into the thickest piece near the bone. The chicken is cooked when no pink remains near the bone and the juices run clear.
Can I make kodi kura without curd?
Yes. Marinate the chicken with the chilli powder, turmeric powder, salt and 1 tbsp lemon juice, and add one more tomato to the gravy.
