Koda kuri (Andhra chicken curry)

Koda kuri (Andhra chicken curry) originates from Andra Pradesh, the seventh-largest state in India. Located in the southern coastal area, this region is well-known for its spicy, flavoursome dishes.

• serves

  4

• prep

  10 minutes

• cook

  40 minutes

• difficulty

  Easy

This dish makes a homemade masala from whole spices; by freshly grinding the spices instead of using pre-ground, you’ll release the maximum potency of flavour, resulting in a more vibrantly tasting curry sauce. 

Stream free On Demand

Weeknight Potluck Solved

Watch the full episode here

G

Watch the full episode here

G

Ingredients

• ¼ cup (60 ml) vegetable oil
• 2 cardamom pods
• ½ cinnamon stick
• 1 green chilli, split lengthways
• 1 sprig curry leaves
• 1 brown onion, finely chopped
• salt, to season
• 1 tbsp ginger and garlic paste
• 2 tomatoes, roughly chopped
• 1 cup (250 ml) water
• ¼ cup roughly chopped coriander, to serve

For the chicken marinade

• 4 chicken marylands, chopped into large pieces on the bone
• 1 tbsp Kashmiri chilli powder
• ½ tsp turmeric powder
• 1 tsp salt
• ½ lemon, juiced

For the masala

• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• ¼ tsp black peppercorns
• 3 cloves
• ½ cinnamon stick
• ¼ cup unsalted cashews

Marinating time: At least 10 minutes

Instructions

1. In a large bowl, combine the chicken with the marinade ingredients, mix well to combine and allow to marinate for 10 minutes, or more.

2. While the chicken is marinating, toast the masala ingredients in a dry saucepan until fragrant, then transfer to a spice grinder or high-speed blender and blend to a fine powder.

3. Heat a large saucepan over medium heat, then add the vegetable oil. Add the cardamom, cinnamon, chilli and curry leaves and fry 1 minute, or until fragrant. Add the onion and season with salt, fry until the onion is lightly browned.

4. Add the garlic and ginger paste and fry for a further minute, then add the chicken and fry for 1-2 minutes, until beginning to colour. Add the ground masala and mix well to combine. Add the tomato and fry about 2 minutes, or until the tomatoes soften. Add the water and bring to a simmer and cook on low heat for 30 minutes, or until the chicken is tender. Stir through the coriander and serve.

Photography by Jiwon Kim.

Want more from The Cook Up?

• Stream free here at SBS On Demand

• Get the show recipes, articles and more here

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

This dish makes a homemade masala from whole spices; by freshly grinding the spices instead of using pre-ground, you’ll release the maximum potency of flavour, resulting in a more vibrantly tasting curry sauce. 

Stream free On Demand

Weeknight Potluck Solved

Watch the full episode here

G

Watch the full episode here

G