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    Home » Non Vegetarian Gravies » Chicken Curry | Andhra Chicken Curry ~ How to make Chicken Kura | Step by Step Recipe

    Chicken Curry | Andhra Chicken Curry ~ How to make Chicken Kura | Step by Step Recipe

    Published: Apr 19, 2012 · Modified: Nov 20, 2020 by Srivalli · 10 Comments

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    I know this recipe has been in draft for the longest period, I was literally waiting to post these when the Indian Thali Mela is on. Since the Thali Mela has been on my mind for a while, I made sure I prepared both Vegetarian spread as well as non veg thalis.
    Since Sundays are always non veg at home, it helps to plan for the thali and prepare. No matter what happens, our Sunday breakfast is always either Poori Channa or Appam Tomato Kura. My boys love both the combinations, while Konda likes to eat the Appam with only Coconut Milk. So no matter what lunch I plan to make, I need to plan for the breakfast first. Then, of course, we go for our vegetable shopping. On the whole, Sunday ends up being very hectic. However, if I get a thali on the side, why not!
    Chicken Kura
    There are so many different ways we make Chicken Curry at home. Especially the ways I make are completely different from the way Amma makes. Now don't ask me where I get my ideas, though all of them stem from Amma's original recipes.
    So the previous Chicken curry and today's special are Amma's special dishes. Since I was helping her with making the spread for the guests we had for lunch, I also made sure I clicked all the steps.
    Step by Step Recipe
    Marinating the Chicken

    Ground Coconut and Poppy Seeds Masala

    Making the Gravy

    Add the ground Coconut Poppy Seeds Masala.

    Chicken Curry 
     
    Ingredients Needed:

    To marinate

    Chicken - 1 Kg
    Ginger Garlic paste - 3/4 tsp
    Turmeric powder a pinch
    Curds / Yogurt - 2 tbsp
    Salt to taste

    For the Gravy

    Oil - 2 -3 tsp
    Fennel Seeds - 1 tsp
    Cardamon - 2
    Cloves - 3
    Cinnamon - 2"
    Curry leaves few
    Onions - 1 big
    Ginger Garlic paste - 1 tsp
    Tomatoes - 1 & 1/2 medium
    Chili powder - 3 tsp (as per your taste)
    Coriander powder - 3 tsp
    Coriander leaves - 1/2 cup

    Masala to be ground

    Coconut - 2 tbsp
    Poppy seeds - 1 tsp

    Add enough water

    How to make the Chicken Curry

    For the Marinade

    To marinate
    Wash and cut the chicken into bite size pieces. In a bowl, take the chicken along with ginger garlic paste, Turmeric powder, curds, and salt to taste. Mix everything well and marinate for at least 30 mins.
    For the Ground Masala
    Dry roast the poppy seeds and chopped coconut pieces separately. Allow to cool and grind to a smooth paste adding enough water. Keep it aside.
    For making the Chicken gravy
    In a big Kadai, add oil. Then add fennel seeds, Cardamon, Cloves, and Cinnamon. Allow spices to let out its oil.
    Then add the chopped onions and saute. Next, add the tender curry leaves and saute well.
    Saute till the onions start turning colour. At this stage add ginger garlic paste and combine everything well.
    Add finely chopped tomatoes, saute in simmer for a couple of minutes. Then add the marinated chicken along with the marinade.
    Continue to cook on high for 5 mins, while you keep stirring.
    Next add the Red Chili powder, Coriander powder and bring to high. Continue cooking and you will see the gravy coming out.
    When you have cooked the chicken on high for 5 - 7 mins, add about 2 cups of water and bring to boil.
    Then add the ground masala and continue boiling.Cook in sim with lid covered for 10 - 15 min until the chicken is cooked
    Finally add the coriander leaves.
    Chicken Curry ~ Andhra Thali
    Chicken Curry ~ Weekend Special
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    Chicken Curry | Andhra Chicken Curry ~ How to make Chicken Kura | Step by Step Recipe

    By Diet Non Vegetarian
    Dish Type Chicken Dishes
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
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    Reader Interactions

    Comments

    1. Shobha says

      April 19, 2012 at 8:27 pm

      Tasty chicken koora.. nice spread in the thali..miss Andhra food..can't wait to go back to enjoy everything.

      Reply
    2. Priya says

      April 19, 2012 at 9:02 pm

      Yum,yum..wat a droolworthy chicken curry.

      Reply
    3. SumZ says

      April 19, 2012 at 5:52 pm

      Looks delish.... I love the color of your curry... Just like my mum used to make 🙂 sadly I can never get it right!

      Reply
    4. Usha says

      April 19, 2012 at 6:41 pm

      Chicken curry is mouthwatering! My mom and grand mom use to add poppy seeds and coconut to curry and gradually they stopped using poppy seeds. I don't use either of these but mom still adds coconut powder. Once in a while, when I am bored of my chicken shorva (curry) recipe, I add coconut powder to change the flavor of the curry. By the way, my recipe is also lot similar to yours.

      Thanks for sending it to Chicken Feast!

      Reply
    5. Anonymous says

      April 19, 2012 at 6:53 pm

      Couple of doubts

      You said bite size pieces, but the chicken pieces are big thigh pieces.

      Also the pictures doesnt match the 1 tsp and 2 tbsp measurement for poppy seeds and coconut.

      For a person like me, who go by the measurements provided by the cook, its important for me.

      thanks and appreciate the detailed pictures

      Reply
    6. Zari(Nilam) says

      April 19, 2012 at 8:09 pm

      Looking delicious....

      Reply
    7. Sangeetha Nambi says

      April 20, 2012 at 5:14 am

      Yummy it is......

      Reply
    8. Bergamot says

      April 20, 2012 at 2:34 am

      Looks delicious

      Reply
    9. Srivalli says

      April 20, 2012 at 2:35 am

      Thank you everybody

      AnonAppreciate your comment. With regs to your doubts, other than the leg piece, rest of the chicken were bite size.

      and yes the measurement of poppy seeds was 1 tsp and I guestimated the grated volume of the grated to be 3 tbsp. It's quite hard to measure these ingredients in cubed size. as you might know much of our Indian cooking does not follow strict cup measurement, though we can do it. If you are not sure, pls use grated coconut measuring 2 tbsp and roast it before grinding.

      Hope this helps. I can understand how hard it is when one is not sure. Hope this comes out well when you try.

      Thanks for stopping by

      Reply
    10. Divya Pramil says

      April 22, 2012 at 8:10 am

      Nice curry.. Looks delicious

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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