South Indian
Andhra Chicken Curry (Kodi Kura)
Andhra Chicken Curry (Kodi Kura) is South Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 lb chicken, bone-in pieces
- 2 onions
- 3 tomatoes
- 6 garlic cloves
- 1 tbsp grated ginger
- 4 dried red chilies
- 1.5 tsp red chili powder
- 1.5 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp mustard seeds
- 12 curry leaves
- 3 tbsp neutral oil
- 1/4 cup chopped cilantro
- 1 tsp salt
How to cook it
- Heat the oil in a heavy pot, let the mustard seeds pop, then add the curry leaves and dried red chilies.
- Add the onions, garlic, and ginger and cook until deep golden, about 10 minutes.
- Stir in the turmeric, chili powder, and coriander, then add the chopped tomatoes and cook until they break down and the oil separates, about 8 minutes.
- Add the chicken and sear for a few minutes, then pour in a cup of water, season with salt, cover, and simmer until the chicken is cooked through and the gravy is thick, about 20 minutes.
- Finish with cilantro and serve hot with rice.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Andhra Chicken Curry (Kodi Kura), read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Andhra Chicken Curry (Kodi Kura) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Meat or fish and Vegetables
- How this was set
- Hand audited
When to cook it
Andhra Chicken Curry (Kodi Kura) takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on chicken, tomato, and onion.
From the same kitchens
More cooking from South India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.