Kodi Kura | Andhra Style Chicken Recipe | Spicy Andhra Chicken Curry

I always love to try new recipes using chicken this time around I was curious to try a Spicy curry and was looking out for a great recipe. I bumped into my friend Preeti's Blog and was so excited to see a curry that was too inviting and at the same time called for no coconut. Her pictures made me drool and hence  I was overconfident,  I cooked them for some guests for the first time and a big batch. Nevertheless everyone loved it so much and at last we kept scraping the pot. If you are chicken lover this is one hot curry to drool over.

I was in a super hurry to click pics. I found the color of the curry a little different from Preeti's I guess it was the dry red chili that made the difference but I am sure the taste is equally great. Thank you Preeti for this awesome curry, which for sure is one of my favorite now.

Cook & Prep time ~ 45 mins

Serves ~ 5 generously

Ingredients

To marinate

Chicken 1 kg (I used boneless thigh, you can use with bones too)

Turmeric powder - 1 tsp

Salt - few pinches

For Curry

Onion - 2 large finely chopped

Tomato - 2 large pureed

Fresh Ginger garlic paste - 2 tbsp (5 fat garlic pods, 1"ginger)

Curry leaves - 2 spring

Mustard seeds - 1 tsp

Coriander powder - 1 tbsp

Salt - as required

Oil - 3 tbsp

For masala powder

Peppercons - 2 tsp

Poppy seeds - 2 tbsp

Clove - 5-6

Cinnamon - 1" piece

Dry Red chili - 6

Cumin/ Jeera - 1 tsp

Fennel seeds - 1 tbsp

Method

• Wash and drain chicken in cold running water, drain all excess water. Marinate the chicken with turmeric and salt for 1 hour
• In a pan dry roast all the ingredients under masala powder one by one until aroma comes for 2-3 mins. Transfer to a plate to cool down. Powder them fine using a mixie without any water. Set aside
• In the same pan add oil, temper mustard seeds, add curry leaves. Now add the onions saute them well until transparent  add the ginger-garlic paste and let it cook until raw smell goes away, this should take 3 minutes. 
• Now add the marinated chicken, mix well and let it cook covered for 5 minutes. Add the ground masala powder, coriander powder and give it a good mix. Cover and cook for 5-6 minutes. At this stage the chicken will leave water, now add the pureed tomato along with 1-2 cup water (depending on how thick. thin you want the curry)
• Cover and simmer for 15 minutes until oil floats

Serve hot with white rice, idly, dosa or even appam

Cooks Wisdom

- Do not over roast / burn the dry spices else they will turn bitter
- After adding the tomato puree and water simmer the curry for 15 mins, it will  release oil, you can add more or less water depending how think you want your curry
- Adding curry leaves is a must, and use freshly made ginger garlic paste for a great tasting curry
- You can use chicken with bones too for this curry it will be absolutely great
- Garnish with more curry leaves/ coriander (optional)