Andhra Chicken Curry Recipe is the most famous traditional chicken curry along with chicken fry in the Andhra region. It's simply made with chicken and few spicy ingredients. Also, check out other chicken-related recipes like hyderabadi chicken 65 which works as a great snack or perfect to be made during gatherings...
I tried many chicken recipes but this stands apart as this traditional method of regional chicken curry or it is called as kodi kura in telugu lingo is very tasty and quite simple with simple ingredients that are used in everyday cooking.
Today I would like to share how to make south indian chicken recipe in typical andhra style. Many cook different variations of it and every variation is a must try.
There are few special and famous andhra recipes and among them I mostly like gongura mutton, gongura chicken to list a few of them.
I made a traditional variation of this recipe but I would also like to update other variations of it too as I continue my blogging journey.
Also, check out other curry recipes on my blog which are quite popular south Indian curries.
Every South Indian would love to eat this traditional style chicken curry recipe with rice. It also goes really well with roti or paratha.
The recipe gives an aromatic flavor because of all the spicy garam masala that goes into this andhra style chicken curry. I was always longing to post this recipe on my blog for my viewers to try it out and now here I am with this authentic chicken curry recipe.
I do love to get feedbacks and comments regarding this curry and would be glad enough to receive any other variations to this curry.
Let us check out the details that go into making this yummy chicken curry in andhra style which can be eaten with any rice delicacy like pulav or bagara khana too.
I have also updated my blog with many chicken-related recipes be it biryani, curries or starters and please do check them out and do share your feedback with us.
Andhra Chicken Curry Recipe
- 500 gms chicken cleaned and washed well
- 3 tablespoon oil
- 3 medium sized onions finely sliced
- 1 tablespoon ginger garlic paste
- 3 - 4 vertically slit green chillies
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- salt to taste
- 1 tablespoon coriander seeds dhaniya seeds
- 1 teaspoon cumin seeds jeera
- 3-4 black pepper corns
- 2-3 cloves
- 1 cinnamon stick
- 2 cardamoms
- 1 tablespoon poppy seeds khus khus
- 1 tablespoon chopped coriander leaves
- 1 cup yogurt/curd
- Firstly, take a griddle or tawa, heat it add cumin seeds, coriander seeds, cinnamon stick, cloves, black pepper corns, cardamoms, dry roast all the ingredients for few minutes.
- Transfer them in a bowl.
- On the same griddle dry roast poppy seeds(khus-khus) for few seconds and allow it to cool.
- In a blender, add all the roasted ingredients along with poppy seeds and blend it into powdered form and rest it aside for later use.
- In a cooking vessel, add oil, add the sliced onions, add slit green chillies and saute slightly till the onions get transparent.
- Add ginger garlic paste and saute for few minutes.
- Add the chicken pieces and roast it until a change in color appears.
- Add salt, red chilli powder, turmeric powder, stir and cook for few minutes.
- Add the roasted and blended powder into the curry.
- Stir and cook for about 5 minutes on low flame.
- Add beaten yogurt, stir and cook until chicken gets tender.
- Add little water if the gravy is too thick(optional).
- Finally add chopped coriander leaves.
- Serve hot with roti or rice.
I tried the recipe today...it was excellent and so simple!! Thank u for sharing it!
Thanks Cheryl...I am glad that you tried our recipe and made it..do comeback for many more recipes and hope you love to continue trying them...
This recipe looks good, gonna try it soon.
Thanks for the feedback...
Can you please tell me which brand red chilli powder do you use?
Hi Shelly I use either MTR red chilli powder or Aashirwaad as both these powders give good color to the curry.
Do you need to add tomato or tamarind paste to give tangy flavor to curry? If so, how much, and when to add tomato or tamarind paste? Should I use pressure cooker to cook chicken quickly? Please answer. Thanks.
Do not add tamarind paste but instead of yogurt, you can add tomato paste...First cook the curry until oil oozes out and then pressure cook it...
Once i added yogurt, it became some odd taste. Traditional andhra chicken curry doesn't add yogurt since it will broken when add oil in chicken
Beat the yogurt well, if you add the yogurt without beating, it surely breaks...the flame should be on low when we add yogurt...
I tried the recipe yesterday for a kitty party. Everyone liked it. It is easy and quick to make. Thanks alot
Hi Asiya how can I make it in a pressure cooker?
yes u can...but too many whistles may over cook the chicken...Just cook for few minutes and give 2 whistles on high flame...
today only i have made it thank you so much for providing recipe