Chicken curry is a versatile dish. Depending on the area where you are from in Andhra, the ingredients especially masalas that goes in the curry change. I already posted two varieties. Please do check Andhra Kodi Kura/ Chicken Curry and Chicken Curry 2- Andhra Style.

This Chicken curry has fresh ground spices made with coconut as the base which brings a lot o flavour to the dish.

Preparation Time: 10 minutes

Cook Time : 30 minutes

Serves : 3-4


Chicken : 1/2 kg

Cumin : 1 tablespoon

Curry leaves : 2 sprigs

Onions : 2 large finely chopped

Green Chillies : 2 slit

Ginger garlic paste : 1 tablespoon

Turmeric : 1 teaspoon

Red chilli powder : 2 teaspoons

Coriander powder : 1 teaspoon

Garam masala : 1 tablespoon

Cilantro/coriander leaves : to garnish

Salt to taste

For masala:

Coconut : 3 tablespoons (fresh or dry)

Poppy seeds/gasagasalu : 1 tablespoon

Cloves : 4

Cardamom : 2

Coriander seeds : 2 tablespoons

Cinnamon : 2 inch stick


Take all the ingredients listed under for masala in a pan and dry roast for 2 minutes. Turn off the stove and let them cool.

Heat 3 tablespoons of oil in a pan, add cumin seeds and let them splatter. Add curry leaves, onion, green chillies and saute for 4 minutes or until the onion turns golden brown.

Add ginger garlic paste and saute for 30 seconds. Add chicken, turmeric, coriander powder, garam masala, salt, red chilli powder, stir well and cook for 5 minutes or until the chicken is no longer pink.

In the meanwhile, take the dry roasted ingredients and make a paste by adding 1/4 cup of water.

Add the ground paste to the chicken, add 1 cup water, stir well and close lid. Cook for 10 minutes.

Take the lid off and stir and cook the chicken till you can see oil on the top.Turn off the stove, transfer the curry into a serving dish, garnish with cilantro and serve with rice or roti.