Andhra Style Chicken Curry Recipe
My take on kodi kura or Andhra chicken curry, my version features big chunks of thigh meat cooked in a sauce featuring white poppy seeds, cashew nuts and dried chillies, a wonderful recipe that comes together in a little over an hour.
Servings 2 Servings
Calories 698kcal
Ingredients
- 400 g Boneless Skinless Chicken Thighs 14oz
- 1 teaspoon Kashmiri Chilli Powder
- ½ teaspoon Turmeric
- ½ teaspoon Salt
For the Andhra Masala Spice Mix:
- 2 tablespoon White Poppy Seeds
- 50 g Cashew Nuts
- 2 tablespoon Dried Coconut Flakes
- 35 mm Cinnamon Bark 1½"
- 2 Dried Kashmiri Chilli Peppers
- 2 Cloves
- 2 Green Cardamom Pods
- 1 teaspoon Cumin Seeds
- 1 teaspoon Coriander Seeds
- 4-5 tablespoon Water
For the Curry:
- 2 tablespoon Ghee
- 24 Curry Leaves
- 1 Medium Onion 150g
- 4 Garlic Cloves
- 15 g Ginger ½ thumb sized piece
- 2 Small-Medium Tomatoes 250g
- 2-3 Green Chilli Peppers
- 75 ml Water ⅓ Cup
- 1 teaspoon Garam Masala
- 12-18 Fresh Mint Leaves
Instructions
- Cut each chicken thigh into 3 or 4 pieces and place them in a bowl.
- Sprinkle the Kashmiri chilli powder, turmeric and salt over the chicken, massage them into the chicken and then set aside.
- Toss all of the ingredients for the spice mix (except the water) into a 25cm or 10" frying pan and toast them for 3-4 minutes over a medium heat.
- Transfer the toasted spices into a mini-blender or pestle and mortar, add the water and blend to a thick paste.
- Cut the onion in half, peel it and then cut it into a 3-5mm (⅛-¼") dice.
- Peel the garlic cloves and mash them into a paste.
- Peel the ginger and then grate it.
- Roughly chop the tomatoes.
- Remove the stems from the green chilli peppers, discard them, then chop the chillies in half lengthways.
- Return the pan to a medium-high heat, add the ghee, and when it has melted, toss in the diced onion and chillies. Cook for 3-4 minutes.
- Add the curry leaves, the garlic and ginger, then cook for another 1-2 minutes, stirring regularly.
- Add the tomatoes and spice mix and cook for 4-5 minutes, again stirring regularly.
- Pour in the water and add the marinated chicken, making sure to scrape the bowl, transferring everything to the curry. Give everything a stir, reduce the heat to low, add a lid and cook for 30 minutes.
- Just before the chicken has had its cooking time, finely chop the mint, then remove the lid from the curry, add the garam masala and chopped mint, then simmer for a final 3-4 minutes.
- I like to serve this curry with lots of fresh coriander for garnish.
Video
Nutrition
Serving: 1 | Calories: 698kcal | Carbohydrates: 35g | Protein: 48g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 228mg | Sodium: 951mg | Potassium: 999mg | Fiber: 11g | Sugar: 10g | Vitamin A: 839IU | Vitamin C: 254mg | Calcium: 283mg | Iron: 6mg
