Moms Kitchen - Andhra Recipes: kodi koora

Moms Kitchen - Andhra Recipes

May 24, 2006

kodi koora

Kodi Kura (Traditional Andhra Chicken Curry)

Andhra cuisine is a blend of both vegetarian and non-vegetarian dishes. Major part of non-vegetarian dishes are made of chicken, meat and sea food like fish,prawns and crabs. The most important spices used in Andhra region are ginger, garlic, cumin, fenugreek, cinanmom, cloves, cardamom, poppy seeds, coriander seeds,star ani seed and bay leaves.

Kodi koora (Chicken curry) is one of the most popular dish in Andhra. Garelu (A snack made with urad dal) and kodi koora is considered to be a great combination in Andhra. This is a curry which is prepared with cubes of chicken cooked with onions and home-made masala.


Chicken - 500 gms (cut into cubes)

Onions - 8 finely chopped

Green chililes - 5 to 6 (slit into two halves)

Curry leaves - 2 sprigs

Turmeric - 1 tsp

Chillie powder - 2 tb sp

Salt to taste

oil - 3 tb sp

water - 2 cups

Poppy seeds (gasagasalu) - 6 tb sp

Cloves (lavangalu) - 6

Cardamom (elaichi) - 3

Small cinanmon stick (dalchini)

Coriander seeds (dhaniyalu) - 2 tb sp

Cashew nuts - 2 to 3 tb sp

Ginger - 1" piece

Garlic - 3 pods


1. Grind poppy seeds, cloves, elaichi, cinanmon stick, coriander seeds, cashew nuts, ginger, and garlic to smooth paste.

2. Wash chicken cubes with water. Add ground masala paste,2 tb sp of chillie powder, a pinch of turmeric, and salt, leave aside for 15 mts.

3. Heat oil in a kadhai, add chopped onions, a pinch of turmeric, curry leaves, green chillies and fry till golden brown.

4. Add chicken cubes and mix well. cover with a lid for 4 mts and let it cook in low flame.

5. Remove the lid, add 2 cups of water, cover and cook in low flame till the chicken pieces turn soft. salt can be added at this point if not sufficient. once the chicken is soft, cook in high flame till the gravy turns thick.

6. Garnish with coriander and serve hot with rice or chapathis. This goes well with both rice and chapathis too.

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At December 7, 2006 at 9:23 PM , Blogger Kalyan said...

hey sowji.. thanks a lo for providing this recipe.. i tried it he first time and it worked, jus some turmeric went extra... ny ways post some more recipes like this n each me hw to cook :-)

At December 7, 2006 at 9:29 PM , Blogger Sowjanya said...

Thanks kalyan, Would you surely post some more soon.

At May 16, 2008 at 6:25 AM , Anonymous Anonymous said...

thanks gruha laxmi 4 the super recipe.sheeba

At September 21, 2008 at 4:20 AM , Anonymous Emmanuel said...

nice recipe sowjanya.. keep posting. do u know how to make chinthapandu pulihora.. if u know pls do post ok na .. chicken recipe is wonderful.

At September 21, 2008 at 12:49 PM , Blogger Sowjanya said...


Thanks for dropping by. Will surely post the recipe soon.

At September 22, 2008 at 10:56 PM , Blogger Neeraja said...

just the blog i was looking to cooking and very new to andhra cuisine.
I jus enjoy trying ur dishes
thanx...n its a wonderful job

At September 24, 2008 at 6:54 PM , Blogger Sowjanya said...


Good to see your comments. Do let me know how the dishes turned up. Pls feel free to e-mail me ( if you need any help. I'd love to do so.

At March 6, 2009 at 12:04 PM , Blogger Sravya said...

Sowji...I was wondering how poppy seeds will grind into a smooth paste coz I tried your royyalu iguru ,it came ut well but the poppy seeds were all over the curry.They did not grind at all though the masala paste was ground well.

At March 6, 2009 at 8:32 PM , Blogger Sowjanya said...


I'm glad you liked the recipe. For the poppy seeds to grind smooth,
- do not add too much water while grinding.
- alternatively first grind poppy seeds separately and then add in the rest of the ingredients and water to make a smooth paste
- frying poppy seeds on low flame in a pan (do not add oil) also grinds poppy seeds to nice powder. Then you can add the rest of ingredients, water and grind it to paste.

Hope that helps. Please let me know if you have any questions. I'd be more than happy to help you.


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