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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Andhra-Style Spicy Chicken Curry

Andhra Kodi Kura

(47 reviews)
"

This spicy delight is a nod to the fiery culinary traditions of Andhra Pradesh. It's a dish that will wake up your taste buds and warm your soul, perfect for when you're in the mood for something bold and flavorful.

"
Andhra-Style Spicy Chicken Curry
Prep time:20 mins
Cook time:45 mins
Total time:1 hr 5 mins

Protein

28g

Carbs

12g

Fat

18g

Calories

320 kcal

Servings:
4
Gluten FreeDairy Free

Ingredients

boneless chicken thighs1.50 lbs
(cut into bite-sized pieces)
yellow onions2 large
(finely sliced)
tomatoes2 medium
(finely chopped)
ginger-garlic paste2 tbsp
curry leaves10-12 leaves
(fresh)
dried red chilies3-4
(broken)
saltto taste
oil3 tbsp
(vegetable or canola)
water1 cup
(as needed)
fresh cilantrofor garnish
(chopped)

Spices

turmeric powder0.50 tsp
red chili powder2 tsp
(adjust to taste)
coriander powder1.50 tsp
cumin powder1 tsp
garam masala1 tsp
fennel seeds1 tsp
mustard seeds0.50 tsp

Directions

Marinate the Chicken

  1. In a large bowl, combine chicken pieces with turmeric powder, half of the ginger-garlic paste, and salt. Mix well to coat and let it marinate for at least 15 minutes.

Prepare the Masala

  1. Heat oil in a large pan over medium heat. Add mustard seeds and let them sputter.
  2. Add curry leaves and broken dried red chilies, sautéing for 30 seconds until aromatic.
  3. Add fennel seeds and sliced onions. Cook until onions are golden brown, about 10-12 minutes.
  4. Stir in the remaining ginger-garlic paste and cook for 2 minutes until the raw smell dissipates.
  5. Add chopped tomatoes and cook until they become soft and oil starts to separate from the masala.

Cook the Chicken

  1. Add marinated chicken to the pan and increase the heat to medium-high.
  2. Stir in red chili powder, coriander powder, cumin powder, and garam masala. Mix well to coat the chicken with spices.
  3. Add water to the pan, bring it to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes until the chicken is cooked through and tender.
  4. Adjust salt as needed.
Chef's tip: For an extra thick gravy, uncover the pan in the last few minutes and let it simmer until the desired consistency is reached.

Garnish and Serve

  1. Garnish with chopped cilantro and serve hot with steamed rice or naan.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.