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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


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

  • 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)


  1. The gravy looks so delectable...I found I am not physically following your blog here...:P...where as we daily meet in FB...

  2. thanks priya for trying this recipe.. beautiful clicks :) yes as u said the dry red chilies can make the difference..

  3. definitely looks mouthwatering good... :)

  4. Colour of the gravies always depends upon the chilly powder or the masala paste, irresistible kodi kura. Andhra foods are one of my weakness.

  5. we enjoyed the chicken curry very much dear,H ask me to do this for this week end i ll try and tell u :)

  6. Mouthwatering and inviting clicks too.

  7. Fabulous Chicken curry Priya... love to try definitely...

  8. super chicken gravy priya,looks tempting...

  9. This curry is really tempting, would love to have some!

  10. Super, mouthwatering chicken gravy. Beautiful click...

  11. Wow I am drooling over here... Soooo goooood

  12. good feel like picking up chicken and licking my hands

  13. Another perfect chicken curry.. Bookmarked..

  14. looks simply superb n yummy,Priya..inviting gravy:)

  15. Delicious chicken curry, makes me drool.. Bookmarking the recipe da..

  16. Wow ! mouth watering here.

  17. i must try this ma, looks very delicious...

  18. Curry looks yummilicious and so are the clicks..Loved the pinky background akka ;)

  19. tempting preparation dear, mouthwatering...

  20. yummy spicy chicken , loved the pic...

  21. We didnt have poppy seeds.... but it still tasted delicious! Thank you for the Andhra recipe.
    -a malayali family in Dubai!

    1. Thank you so much for your feedback :)

  22. Hi priya,tried dis recipe..came out very well.hubby didn't like tempering with mustard seeds in NV recipe,so i tempered with Dill seeds,it gives nice aroma &taste too...thx u!!

    1. Thank you Menaga :) so happy to see your comment dear. I love the idea of using dill seeds :) must try that sometime.

  23. Great recipe...Tried it and it turned out so yummy!

    1. thank you so much Rhenisa πŸ™πŸΌπŸ˜€ so happy to see your feedback


Thank you for visiting, I hope you enjoyed my recipes :-) In case you have tried any of the recipes featured here, do let me know in the comment section. For any other queries email me - cooklikepriya(at)

Priya Ranjit

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