Konaseema Kodi Kura ~ Chicken Curry

Andhra Chicken Curry

Its nice to be back after a much needed blogging break. Hope my dear readers have had a great start to 2012.

I have a simple chicken curry for you today. The traditional Andhra Kodi Kura aka chicken curry has numerous versions. Each region within Andhra be it Konaseema, Telanagana, Coastal Andhra or Rayalaseema have their own version of chicken curry based on the cultural influence and available seasonal ingredients.

A few days ago, while sifting through my large collection of hand written recipes for a traditional style chicken curry, I found a family recipe for chicken curry given to me by a dear friend who belongs to Konaseema region of Andhra. I’m assuming that this version of chicken curry has its origin in Konaseema. One thing, I can assure you, dear reader that it is an absolute winner of a recipe. Makes for a great accompaniment with flavored rice, biryani or rotis.

Konaseema Kodi Kura ~ Chicken Curry

  Prepare time:
 Serves: 5

 Main Ingredients:

  •  Chicken
  •   Poppy seeds
  •   Sesame seeds


  •   Chicken: 1 kg, washed and cut into bite sized pieces
  •   Onions: 2 finely chopped
  •   Ginger garlic paste: 1 tbsp
  •   Green chillis: 2 slit length wise half way
  •   Tomato puree: 1 cup
  •   Turmeric powder: 1/2 tsp
  •   Red chili powder: 1 tsp
  •   Coriander powder: 1 tbsp
  •   Cumin powder: 1/4 tsp
  •   Coconut milk: 1 cup
  •   Garam masala powder: 1" dalchini, 1 green cardamom, 4 cloves finely ground
  •   Curry leaves: saute in a tsp of oil till crisp (for garnish)
  •   Salt: to taste
  •   Oil: 2 tbsps
  •   Dry roast and make a paste:
  •   Dry Red Chilies: 5-6
  •   Poppy Seeds: 1 tbsp
  •   Peanuts: fistful
  •   White Sesame Seeds: 1 tbsp

Method for making Konaseema Kodi Kura ~ Chicken Curry

Heat oil in a cooking vessel, add the onions and saute till pink. Add the green chillis, ginger-garlic paste and saute for 4 mts on medium heat.
Add the cleaned chicken pieces and cook on high heat for 5-6 mts, mixing once in a while.
Add the turmeric powder, coriander powder, cumin powder, red chili powder and salt, mix well.
Add the ground paste and tomato puree and mix. Reduce heat to medium, cook without lid for 7-8 mts.
Add half a cup of water and cook covered for 20-25 mts or till the chicken is cooked.
Add the coconut milk and cook without lid for a few minutes till you get the desired gravy consistency.
Finally add the garam masala pwd, mix well. Turn off heat.
Remove onto a serving bowl and garnish with curry leaves or fresh coriander leaves. Serve warm with steamed rice, rotis or flavored rice or pulao.


  •   You can follow the pressure cook method to quicken the cooking process. Once you add coconut milk, do not pressure cook. Let it cook without lid till you get the desired gravy consistency.


An Andhra style chicken curry recipe given to me by a dear friend who belongs to the Konaseema region of Andhra. It is sure to tickle your taste buds

52 thoughts on “Konaseema Kodi Kura ~ Chicken Curry

    1. You can grind the grated coconut adding a cup of water and extract the milk. Alternately you can add 2 tbsps of coconut paste and 3/4 cup water.

  1. Welcome back! Hope you have a great start to 2012 too.
    Chicken curry with peanuts is interesting and I shall try it out soon.

  2. Hi Sailu, I made it for dinner tonight with slight modifications.. came out really well! Loved that it had quite a different taste than the regular curries I usually make (peanuts+poppy+sesame = goodness!). thanks for the recipe!

  3. Hi Sailu,please see that ur site is user friendly so that whenever we search for any dish,it should display the dish instantly

  4. Making this tonight! looks a winner to me too….and yeah no Poppy Seeds here too…Would try if I can get Melon seeds instead….

  5. Hi Sailu do ww have to roast the melond seeds too? you have an excellent site with mouth watering pictures:) thanks so much dear…hoping to make this curry for a lunch party…will let you know how it turned out:D

    1. Please go through ingredient list.
      Dry roast and make a paste:
      Dry Red Chilies: 5-6
      Poppy Seeds: 1 tbsp
      Peanuts: fistful
      White Sesame Seeds: 1 tbsp

  6. Too spicy for me. I had to skip garam masala altogether. Next time I will have to cut back on even more spices in the recipe.

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