Andhra Style Chicken Curry

Introduction

Andhra Style Chicken Curry, also known as Andhra Kodi Kura, is a South Indian style chicken curry. The classic Andhra Style Chicken Curry is a delicious chicken curry made with a freshly ground masala that lends great flavour to the dish. An authentic Andhra recipe is full of flavourful spices and rich gravy. Andhra cuisine is famous for its spicy food and this chicken recipe is no exception. It is a real quick and easy chicken recipe that can be cooked within an hour and looks quite exquisite and elaborate for a perfect lunch or dinner. Full of rich spices and herbs, this one is not to be missed! Try out this amazing curry recipe today and let us know how you like it in the comments.

Preparation of Marinade

• 500 gms Chicken
• 1 tsp Salt
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chilli Powder

Preparation of Spice-Mix (Andhra Curry Masala)

• 1 tbsp Coriander Seeds
• 2 tbsp Poppy Seeds
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 2-inch Cinnamon Sticks
• 3 Green Cardamom Pods
• 4-6 Cloves

For the Curry

• 2 tbsp Oil
• 3-4 Green Chillies (chopped)
• 1/4 Curry Leaves (as required)
• 2 Onions (chopped)
• 1 tbsp Ginger-Garlic Paste
• 2 tbsp Andhra Curry Masala
• Water (as required)
• 2 Tomatoes (chopped)
• Salt (as required)
• 1 tsp Black Pepper Powder
• 150ml Water
• Coriander Leaves (for garnish)

About Chicken Curry

Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain, and the Caribbean. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.
Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce and simmered until cooked through. In south India, coconut and curry leaves are also common ingredients. Chicken curry is usually garnished with coriander leaves and served with rice or roti. In south India, chicken curry may be thickened using coconut milk.
This dish was introduced to the Caribbean by indentured Indian girmitya workers. At that time, the dish was very similar to the chicken curry dish of India, consisting mostly of sauce with a few chicken pieces. However, poultry in Trinidad and Tobago was so readily available, that the dish began consisting of mainly chicken, flavored with curry spices. Curry chicken and its derivatives are also popular in Suriname, Guyana, Jamaica, and other Caribbean territories with Indian and South Asian influence.
In Southeast Asia, where coconuts and different spices originated, various native dishes made with coconut milk or curry pastes and eaten with rice are often collectively referred to as "curries" in English.
Country captain chicken is a stewed chicken dish flavored with curry powder, popular in parts of the Southern United States.