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Andhra Kodi Kura (Andhra Chicken Curry)
Andhra Kodi Kura (Andhra Chicken Curry) is a traditional Indian recipe (from Andra Pradesh) for a classic curry of chicken in an aromatically spiced gravy of blended cashews, tomatoes and poppyseeds. The full recipe is presented here and I hope you enjoy this classic Indian version of: Andhra Chicken Curry (Andhra Kodi Kura).
prep time
15 minutes
cook time
20 minutes
Total Time:
35 minutes
Serves:
6
Rating: 
Tags : CurryChilli RecipesSpice RecipesChicken RecipesIndian Recipes
This is a special chicken curry that uses a gravy of soaked, blended cashews and poppyseeds, as well as a good amount of lemon juice.
Ingredients:
To soak and grind:
65g (½ cup) poppy seeds (kus kus)
75g (½ cup) cashew nuts
To marinate:
500g (1 lb) chicken with bones
1 tsp ginger-garlic paste
½ tsp sea salt
½ tsp chilli powder
¼ tsp turmeric powder
½ lemon
Other Ingredients:
3 tbsp oil
1 bay leaf
2 cinnamon sticks
3 cloves
1 tsp fennel seeds
3 green chillies
150g (1 cup) onions, chopped
1 sprig curry leaves
1 tsp ginger garlic paste
200g (1 cup) chopped tomatoes
½ tsp turmeric powder
1 tbsp chilli powder
½ tbsp coriander powder
500ml (2 cups) water
1 ½ tsp salt, or to taste
½ tsp freshly-ground black pepper
¼ tsp garam masala
Coriander (cilantro) leaves, to garnish
Method:
Combine the poppy seeds and cashew nuts in a bowl. Pour over 6 tbsp warm water and set aside to soak. After this time turn into a blender and process to a fine paste. Scrape into a bowl and set aside.
Wash the chicken pieces, dry then place in a bowl and add the ginger-garlic paste, salt, chilli powder and turmeric powder. Add the lemon juice and mix well then massage the mixture into the chicken pices. Cover and set aside to marinate for at least an hour.
For the curry, heat the oil in a pan over medium heat. When hot add the bay leaf, cinnamon, cloves and fennel seeds. Stir-fry for about 2 minutes or until aromatic.
At this point add the slit green chillies, onions and curry leaves. Continue frying for about 8 minutes, or until the onions are golden brown.
Add the ginger-garlic paste and fry for 2 minutes to remove their rawness. Stir in the chopped tomatoes and cook for about 5 minutes, until soft.
Scatter over the ground turmeric, chilli powder and ground coriander. Pour in 250ml (1 cup) water and bring to a boil.
Add the marinated chicken pieces and any left-over marinate. Stir to coat in the tomato mixture then bring to a simmer. Cover with a lid and cook the chicken pieces for 5 minutes. Add a further 250ml (1 cup) water then return to a simmer and cook, covered for 5 minutes.
At this point stir in the ground poppy seed and cashew nut paste. Return to a simmer then add the garam masala, and black pepper. Stir to combine then stir in half the coriander leaves. Mix well to combine, cover the pot and cook for 5 minutes over low heat.
Take off the heat, garnish with the remaining coriander leaves and serve with rice.
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