Kodi Kura Curry Recipe, An Andhra Chicken Speciality

Andhra Pradesh, the land of spicy food and rich culture, is a state in southern India that is known for its delicious cuisine. The cuisine of Andhra Pradesh is characterized by its spicy and tangy flavours, with a strong emphasis on using fresh and locally sourced ingredients.

One of the most popular dishes from the Andhra Pradesh cuisine is Kodi Kura, a spicy chicken curry that is sure to tantalise your taste buds. Kodi Kura, translating to "chicken curry," may not differ much in preparation from typical chicken curry, but its unique taste sets it apart. This flavour comes from the use of poppy seed paste, a common ingredient in Andhra cuisine, along with dried coconut (kobbari/kopparai). Despite its distinctive taste, the method for preparing Kodi Kura is similar to that of traditional chicken curry, with no special sauteing, grinding, or masala required. Kodi Kura is a dish that is loved by everyone in Andhra Pradesh, and it is a staple food in many households. It is typically served with steaming hot rice, but it can also be eaten with roti or naan bread.

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Poppy Seed Paste:

  • ½ cup poppy seeds (khus khus)
  • ½ cup cashew nuts


  • 500 g chicken with bones
  • 1 tsp ginger garlic paste
  • ½ tsp chilli powder
  • ¼ tsp turmeric powder
  • Juice of ½ a lemon
  • Salt to taste


  • 3 tbsp. oil
  • 1 bay leaf
  • 2 cinnamon sticks
  • 3 cloves
  • 1 tsp fennel seeds
  • 3 green chillies, slit
  • 1 cup chopped onion
  • 1 tsp ginger garlic paste
  • 1 cup chopped tomatoes
  • ½ tsp turmeric powder
  • 1 tbsp. chilli powder
  • ½ tbsp. coriander powder
  • 10-12 curry leaves
  • 2 cups water
  • ¼ tsp garam masala
  • Salt and pepper to taste
  • Coriander leaves to garnish


  • Soak the poppy seeds and cashew nuts in warm water for 20 minutes then grind them into a fine paste.
  • Chop up the onions, tomatoes, and green chillies.
  • Make a ginger garlic paste with 12 garlic pods and two inches of ginger.
  • Marinate the chicken pieces in a bowl with ginger garlic paste, salt, chilli powder, turmeric powder, and lemon juice. Mix well and keep aside for at least an hour.
  • Heat oil in a pan and add bay leaf, cinnamon sticks, cloves, and fennel seeds. Saute for two minutes.
  • Add the green chillies, onions, and curry leaves. Saute the onions until lightly browned.
  • Add ginger garlic paste and saute well to remove the raw flavour.
  • Add chopped tomatoes and cook until soft.
  • Put turmeric powder, chilli powder, and coriander powder. Pour some water to cook the masala powders.
  • Add the marinated chicken pieces and mix well with the masala. Simmer the stove, cover with a lid and cook chicken pieces for five minutes.
  • Open the lid and add some more water. Put salt for the gravy and mix. Cook for five more minutes.
  • Add the ground poppy seeds and cashew paste to the gravy. Add garam masala, pepper powder, and some coriander leaves.
  • Mix everything, cover with a lid and cook for five minutes on low heat, then serve with rice