How to Cook Andhra Style Chicken Curry?

The cuisine of Andhra Pradesh is well-known for spicy, fiery and hot foods. This cuisine is also popular for foods of Guntur place. Guntur is a region of Andhra Pradesh. The Andhra style Chicken curry is known as Kodi Kura. This dish is gravy prepared with totally less number of ingredients in the households of regions of Vijayawada of this Indian state.

In coastal places this dish is prepared with ground coconut or coconut milk. Now-a-days Andhra Style Chicken curry requires no coconut milk or tomatoes. Instead lemon juice and poppy seeds are needed for neutralization of spicy taste such that body gets cooled inspite of chicken and spices in the curry. This dish is simple and can be made quickly and with great tastes.


If you crave for spicy dishes then Kodi Kura must be your favourite choice. It can be prepared on weekends. This recipe is traditional curry of chicken which is cooked in almost all Andhra homes. Sambar onions or button onions or shallots are used for preparing this dish because they taste better and have sweet flavour mildly. By the addition of chilli powder the gravy turns out to be spicy, delicious and flavourful and it shall surely tickle the taste buds of one and all.

Traditional Kodi Kura aka chicken curry of Andhra has plenty of variations and versions depending on the influence of culture and seasonal ingredients available. These regions could be Coastal Andhra, Konaseema, Rayalaseema, or Telanagana. Konaseema Kodi Kura is Andhra style chicken curry hailing to Konaseema. This style is ultimate and perfect winner of the absolute recipe. This dish goes well with biriyani, rotis or flavoured rice.


For marination-

  • 4 lb chicken
  • 3 teaspoons chilli powder
  • 1 teaspoon turmeric powder
  • Salt as required

Rest ingredients-

  • 4 tablespoons oil
  • 1 teaspoon cumin seeds
  • 2 star anise
  • 2 large chopped finely red onions
  • 4 sprig curry leaves
  • 4 tomatoes
  • 4 tablespoons garlic-ginger paste
  • From recipe (Home made masala powder)
  • 2 tablespoon coriander powder
  • Salt as desired –since it is given beforehand so adjust the amount
  • Garnish-cilantro

From simple (Home made Masala powder)

  • 2 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 2 teaspoons poppy seeds
  • 2 inch long cinnamon
  • 10 cloves
  • 8 cardamoms


  • Wash chicken, clean it. Cut into desired sized pieces. Add chilli powder, garlic ginger paste, salt and turmeric powder to it. Mix well. Marinate overnight. Tomatoes are grinded and made puree. Set aside. Fennel seeds, cumin seeds, poppy seeds, cinnamon, cloves, and cardamoms are grinded to form fine powder. Keep aside.
  • Oil is heated in pan. Add star anise, cumin seeds. Fry for 2 minutes. Add onions and curry leaves finely chopped. Fry until the translucence of onions. Add tomatoes which are pureed and garlic ginger paste. Fry for 10 minutes.
  • Add coriander powder, marinated chicken, and salt. Mix nicely. Cook for 5 minutes. Add 2 cups of water. Add salt in required amounts as per taste. Mix properly. Cover it and cook it for 20 minutes in low to medium heat. Gravy consistency is checked. Allow it to simmer in less heat until oil begins to separate. Heat is then turned off. Garnishing is done with leaves of cilantro. Serve hot with roti, dosa or rice.


  • The gravy is supposedly very spicy but you can adjust the amount of chilli powder according to the taste, the occasion it is made, for whom it is made and as per your needs.
  • Marination should be overnight for best results. The dish will be more delicious if marinated overnight because more time of marination means better recipe and tasty prepared dish.
  • Chicken gives out water when it is cooked. So add 2 cups only for gravy. If required then add little more amount of water.
  • Cook in low temperature of heat till oil begins to separate. You should not switch off the flame before this stage happens.
  • The dish may be prepared in a pressure cooker also.