Jan 15, 2012

Kodi Kura / Chicken Curry ( Andhra Style)


I wish you Happy Sankranthi!!! and Hope you had fun and good time with your families on Sankrathi Festival. The day after Sankranti, Kanuma is celebrated, this is the 3rd day in the 4 days of Sankranti Festival. (4 Days of Festival!!!! Yeah that's why, this festival is also known as Pedda Panduga ( Big Festival) ). On this day, the cattle (esp cows) are decorated and worshiped, for their deeds during the farming days. That means we are actually Thanking them ( cattle) for helping us. Hats Off, to our festivals and traditions. I guess, Our Ancestors are trying to teach us, when ever you get Help from some one you have to be Thankful to them and convey it. even if it is a Animal or Human. Look at us now, we don't even be Thankful to our fellow humans these days. There is a lot to learn from Our Customs and Traditions. It's sad that all these good things are over looked and only other fancy things are carried over... Anyways, my suggestion is to at least on the Festival Day, know the importance of all rituals and explain them to your kids, so that they will be passed on to our next generations.

Spicy Chicken Curry (Andhra Style)
 But I still don't know why, it is famous that on this day meat has to be eaten. ( may be that is an excuse for eating non-veg , I guess). Not sure about other states, but in Andhra, this festival is observed with great interest and people will eat lot varieties of meat. So today I am featuring the Spicy Chicken Curry that is cooked in Andhra Style. The flavor in this curry is definitely from all the spices, but Poppy Seeds ( Gasa Gasalu) is one main spice ( or ingredient) that enhances the taste, which is critical in this recipe and can not be skipped....

Here is the recipe, Enjoy!!


For Marination:
Chicken ( whole cut) - 1 kg
Ginger Garlic Paste - 1 Tbsp
Salt - 2 tsp
Red Chili Powder - 1 Tbsp 
Coriander Powder - 2 tsp
Black Pepper - 1 tsp
Turmeric - 1 tsp
Yogurt - 1 cup

For the Poppy Seed Paste:
Onion - 1 medium
Cilantro - 1/4 cup
Poppy Seeds (Gasagasalu)- 2 Tbsp ( roasted)

For Curry:
Onions - 3 medium
Tomato - 1
Ginger Garlic Paste - 1 Tbsp
Cashew Nuts - 10 to 15
Salt - 2 tsp
Oil - 1 Tbsp
Clove - 2
Cinnamon - 2 ( 1 inch stick)

First wash the chicken and drain it. Take it into a Wide bowl. Add (above mentioned marinade ingredients ) Ginger & Garlic Paste, Salt, Red Chili Powder, Coriander Powder, Black pepper, Turmeric and Yogurt. Mix all of them together so that the Chicken is coated with all spices and yogurt. 

Note:For Better Results and Taste, you can marinade this overnight by keeping it in the fridge. If you don't have time, at least marinate this for 1 hour.

Now roast the Poppy Seeds and Grind it, and then to the same jar add chopped onions and cilantro and grind it well until it becomes into a fine paste.

  1. Heat the Pressure Cooker Pan, and add the Oil. Once the oil is hot, add the Clove and Cinnamon. 
  2. Now add the Ginger Garlic Paste and add Onions. Once raw smell goes away, add the chopped tomato and  Add salt. Close the Lid and let it cook for 2 to 3 min. 
  3. Now add the marinated chicken to the pan and mix it well with spices. close the lid and simmer for 3 min. 
  4. Add the Poppy Seeds paste to the pan. and mix it well.
  5. Now Close the Pressure Pan lid tight and pressure cook for 1 whistle. Mean while, fry the Cashew Nuts in Ghee until turn into golden color. 
  6. Once the steam goes away, take out the lid, and now your kitchen must be filled with Spicy Chicken Curry Smell. Transfer it into a Bowl and Garnish with Cashew Nuts and some cilantro on top. 
  7. Serve with Basmati Rice or White Rice. It goes well with chapati also. 

  • If you want more spiced up version, add Red Chili Powder while frying the onions in the pan. 
  • If you don't have curd, you can add lemon juice also to the marinade. 
  • Addition of Tomato gives very mild sweet and tartness which softens the spices, and it adds some color too. 

Happy Kanuma


  1. Wow! Very tempting, love it with parotas.

  2. Happy Sankranthi wishes Mythreyi,kodi kura looks absolutely irresistible,eyecatching clicks..

  3. This looks good! Thanks for stopping by my blog today! Please come back on Friday for my linky party!

  4. Very interesting to know about the sankrati festival. Your chicken curry looks so tempting that it screams for some steamed rice... I love it!!!

  5. Hey Mytheri poppy seeds are banned in Kuwait so can I make without them.

    1. Yes Supriya! In some places Poppy seeds are banned because some poppy might release opium. But the one we use in Indian cooking is not that sought.

      Poppy Seeds (Kushkush) gives some nutty taste and flavor in this recipe, but if they are not available, you can replace this with 1 Tbsp of Walnuts or Cashew nuts. Or you can avoid them also.

      Poppy seeds add a nice flavor but with out them there won't be drastic difference. try it and let me know how that turns out.. :-)

  6. Just made this and I have to say, my mum would be jealous. Very simple with great results, wonderful depth of flavour due to marinading and pressure cooking.. A new fav recipe. Thanks!

  7. Akka,

    This is one of the best recipes that i found for chicken gravy curry. I also tried the same recipe with Mushrooms instead of chicken and it turned out to be a hit.


    1. Glad you likedd it. Hmmm That's interesting Sowji, I will try with Mushrooms also then!

  8. Mythu,

    You haven't asked for the poppy seed paste to be fried. The paste has onions, won't they smell raw in the finished dish?


    1. We are already using the Roasted Poppyseeds here. and also the onions will help the Poppyseeds hold together while grinding to make a paste. Because we are pressure cooking after adding this paste, onions in the paste won't smell raw in the dish at the end. poppyseeds add some nutty mild flavor, which makes it special in this dish. Enjoy!

    2. Hey Mythreyi, I have tried this dish twice and it tasted yummmmm , thanks for sharing :)

      Cheers ,


  9. Hello Mythreyi,

    Thank you for this wonderful recipe.My 4 years old son for the first time said that yummy food when we served Chicken curry with Rice...BTW Followed all your instructions except 2 tbs chilli powder(used only 1 tbs chilli powder to reduce spiceness) ...It was very tasty, but one question for you, my curry was not that colorful when I compare to pictures on your blog, Is there anything you did to get good color for chicken?
    2nd question, I see that somebody suggested to replace mushrooms instead of chicken, could you please let me know that Is marination is required if we use mushrooms..
    PS: Finally found simple recipe for andhra style chicken curry, always heard and tasted that andhra style chicken curry outside of home but never knew this easy to make :-)
    Thank you for Recipes, god bless you

    1. Glad you and your family liked the chicken curry, Vasu!

      #1. For Kids, 1 Tsp of red chili powder is good for their little tummies. I did not added any color here. My red chili powder did the trick for color. This chili powder is from my aunt's own farms, so it is fresh and bright in color compared to the store bought ones.

      If you want some color, use 1 Tsp of Tomato Sauce or Ketchup it gives nice color and adds slight sweet & sour taste and tastes good also esp when you are making for kids.

      #2: For Mushroom also you can follow the same recipe. You can use the same marinade but don't marinade for too long, the more wet the mushrooms get they become soggy in curry. Just coat the mushrooms with yogurt and spices and leave it uncovered for 10 to 15 min.

      Hope this helps, Happy Cooking!

  10. I love Indian non veg recipes. Especially Andhra chicken curry recipe. This is best combination for Jonna rotte recipe i think so. Thanks for sharing. Best platform for learners who are trying to learn how to cook south Indian recipes.

    1. Thank you Anil, for sharing your experience! Yes it would taste great with Jonna Rotte and makes it a Healthy Meal too!



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