Andhra chicken curry
May 2nd, 2010 | 
Author: 
This is the traditional way of cooking chicken curry in Andhra Pradesh..this is very simple yet tasty recipe…the main ingredient in this recipe is the ground masala paste..
INGREDIENTS:-
chicken 1 lb / 1/2 kg
Onion 1 big , chopped finely
Tomato 1, finely chopped
green chillies 2
curry leaves few
Oil 5 to 6 tspns
red chilli powder 1 spoon
turmeric powder 1/2 spoon
salt 1 spoon
ginger garlic paste 1/2 tspn
cumin seeds 1/2 tspn ( jeelakarra)
mustard seeds 1/2 tspn ( avaalu)
Garam masala powder 1/2 tspn
Ingredients for making masala paste:-
ginger a small piece (one tspn)
garlic 4 cloves
coriander seeds (danialu) 1 spoon
cloves (lavaga moggalu) 3
cinnamon stick ( dalchina chekka) 2 each 1 inch in size
kuskus seeds (gasagasalu) 1 spoon
grated coconut 1 spoon
Preparation:-
- First Marinate the chicken with salt,red chilli powder, turmeric powder n a spoon of ginger garlic paste n keep aside till we make other arrangements for the curry.
- Now chop the Onion,green chillies n tomatoes.
- Make paste with all the masala paste ingredients listed above…add little water in middle n make it to fine paste…this paste is the very essential part of this curry.
- Now heat the skillet with 5 to 6 spoons of oil…we are not going to add water in this curry,so the oil should be enough which gives good taste for non veg curries.
- When the oil is hot enough add cumin seeds n mustard seeds , when the mustard seeds starts spluttering add chopped onions,green chillies and curry leaves..saute the onions till they become transparent ( half cooked),now add the chopped tomatoes n saute for a minute till r cooked , now add the marinated chicken and the masala paste which we grinded before.. increase the flame to high for 3 to 4 minutes n cover the skillet with lid…so that the water from the chicken will be oozed out due to high pressure…take care not to burn the chicken.
- After 3 to 4 burn minutes..when u open the lid…u can see the water that is oozed out…now reduce the flame to sim n let it cook in low flame till the curry is done…stir the curry occasionally…when the curry is done , oil floats on the top n the chicken piece also become too soft n tasty..even the gravy tastes awesome..adjust the spices if necessary …
- Sprinkle little garam masala powder in the curry before offing the flame..Waite for 2 minutes n off the flame n garnish with coriander leaves if required.
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Hello mam, I don’t see you using the tomato in the above chicken curry. I heard that if we cook chicken in tomato, the pieces become hard.. Pls update your recipe.. Thanks
Hi Divya..
Thanks for stopping and letting me know my mistake..i updated my post ..thanks a lot again..
As u heard that tomato makes the chicken hard may not fully true from my experience..
adding tomato to chicken curry is very essential..it bring out very nice taste to the curry n as u heard it wont make the chciken hard…iam not saying about any other recipes..but in this curry, the basic andhra chiken curry , tomato plays a major role..but we should not add more tomatoes..for eg: for half kg chicken 1 tomato is enough..the sourness of the tomato should not be felt in chicken..
Thanks divya…keep posting ur comments…
it’s very nice…n ..cooking easy…test is yemmmi….
I do not even know how I ended up here, but I thought this post was good. I don’t know who you are but definitely you’re going to a famous blogger if you are not already Cheers!
I like Your Article about Andhra Chicken curry / kodi kura | My Spicyhut Perfect just what I was looking for! .
this recipe is good….we enjoyed it while cooking and eating…thanks for the nice recipe!
really very tasty… thanks for u..
Hello,
I made this for lunch today, and it came out SO good! Thanks a lot! It’s very simple, but the flavors are complex and interesting. I paired it with chapatis, and the output was pretty delicious! After the chicken was cooked, I added a sprinkling of pepper powder (that’s the only different thing I did, from your recipe) and it lifted all the other flavors to a new dimension! Also, I recently saw this video on youtube, where I learnt that adding pepper to wherever turmeric is added improves the goodness of turmeric by over 2000 times!! Isn’t that amazing?!
Anyways, thank you for this recipe!
Cheers,
Ash
Hello
Enjoyed making the curry. This is the first time I have cooked chicken on my own. I am afraid I have not done a good job of it. Learning points for me. The chicken got burnt during the high flame stage. The gravy is looking very dark and not like in the picture. Perhaps the marinade was not proportionate. The chicken is slightly hard, perhaps over cooked. The gravy tastes slightly bitter. I thought it was from the kaskas, so I added a spoon of sugar. No change.
Hope my daughter likes it.
Thank you for posting the recipe. It is very useful for new cooks like me.
Regards
Ramulu
I tried it but failed at my attempt… chickn tastes good but i didnt get enough gravy… its looks too dry… but i guess i used a li’l more than 1 kg chicken
Dear Ma’am,
I love this recipe! It is very very tasty! Thank you and keep them coming!
Yours faithfully,
Viola
Hello,
its my first chicken curry i made by using the above steps it very tasty and i got many complements from my husband.
thanks to the receipe.
HI thanks,very nice and simple way of preparing the chicken curry ,i tried it and found very tasty
hi mam,
i dont know cooking,my first try this chicken curry very very nice taste wow thx for u mam.
my whole family love this recipe. even my in-laws and some of their neighbors came to our house this is the dish i prepared and it came out so good… all our family and in our relatives this chicken stood awesome