Entree: India – Andhra Coastal – ఆంధ్ర కోడి కూర ➤ Āndhra Kodi Kura (Andhra chicken curry)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 6 bone-in chicken pieces, approx. 2 lb (900 g) total
- 3 tbsp (45 ml) vegetable oil or peanut oil
- 1 tsp (5 g) mustard seeds
- 1 tsp (2 g) fenugreek seeds (optional)
- 1 sprig curry leaves (about 10–12 leaves)
- 2 large onions, sliced — about 10 oz (280 g)
- 6 garlic cloves
- 2 inch (5 cm) piece ginger, peeled
- 6–8 dried red chilies (adjust to taste)
- 2 tbsp (14 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) black peppercorns
- 1/4 tsp (0.5 g) fennel seeds (optional)
- 2 medium tomatoes, chopped — about 10 oz (280 g)
- 1 tbsp (15 ml) tamarind paste (or 1/2 oz / 15 g soaked tamarind pulp)
- 1/2 cup (120 ml) coconut milk (or 1/4 cup/60 ml for lighter)
- 1 tsp (5 g) turmeric powder
- 1 tbsp (9 g) red chili powder (adjust to taste)
- 1 tbsp (9 g) coriander powder
- 1 tsp (5 g) salt, adjust to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves) for garnish

Instructions

1. Dry-roast coriander seeds, cumin seeds, black peppercorns, fennel (if using) and dried red chilies in a skillet over medium heat until fragrant, about 2–3 minutes; cool and grind to a coarse powder. Set aside.
2. In the same skillet, add 1 tbsp oil and sauté sliced onions until golden brown and caramelized, about 12–15 minutes; cool.
3. In a blender, combine the caramelized onions, garlic, ginger, roasted spice powder, and chopped tomatoes; blend to a smooth paste using a little water if needed.
4. Heat remaining 2 tbsp oil in a heavy pan over medium heat; add mustard seeds and fenugreek (if using). When mustard seeds pop, add curry leaves and a pinch of salt.
5. Add the blended spice-tomato paste to the pan and cook, stirring occasionally, until the oil begins to separate from the masala, about 8–10 minutes.
6. Stir in turmeric, red chili powder, coriander powder and mix well; add the chicken pieces and coat thoroughly with the masala. Sear the chicken for 4–5 minutes to lock flavors.
7. Add tamarind paste dissolved in 1 cup (240 ml) warm water, bring to a simmer, cover and cook over low heat for 20–25 minutes until chicken is cooked through.
8. Stir in coconut milk and simmer gently for 5 minutes to meld flavors. Adjust consistency with up to 1/2 cup (120 ml) additional water if needed.
9. Season with salt and lemon juice to taste. Garnish with chopped cilantro and additional curry leaves if desired. Serve hot with steamed rice or roti.