It really depends on who you’re serving and how hot they like their curries.

And I’d be just as happy swopping the dried bird’s eye chilies for, say, dried habaneros. So, do these two chilies work really well in our kodi kura? Oh yeah. But, what they conveniently are is readily available - unlike the chili for which Andhra Pradesh is probably most famous - the intensely red Guntur Sannam. And it also makes a truly awful noise.Īre these two chilies really authentic in our Andhra chicken curry? No, they’re not. I do have an electric grinder, but like a lot of modern time-saving conveniences, that hyper-efficient little gizmo denies me one of the simple, hands-on pleasures of prideful, happily time-consuming cookery. To turn the fire up a lot, lot higher, I gave some dried bird’s eye chilies ( Thai peppers) a good pestle-and-mortar grinding until I had a combo of small-ish flakes and fine powder. I left them whole but slit them open lengthwise just enough to expose their full run of seeds. Plus, they have a pretty fair amount of heat (10,000 to 23,000 Scoville heat units). I used fresh green serranos for their lovely color, bright flavor, and subtle fruitiness. Andhra chicken curry - kodi kura A word about the chilies and their preparation As an added bonus, they also give a lovely darkening color to this fine curry. But when these minuscule blue-gray seeds are lightly toasted and ground, they give a subtle array of flavors that are slightly citrusy, a little nutty, and with a distinct, umami savor. Now, they might not be a spice that’s classically associated with curries - fair enough. Add in lime leaves, ginger, garlic, onion, and bay leaves, and you’ll be on your way to creating an Andhra chicken curry that you won’t soon forget. Then there are fresh green chilies and dried, ground red ones. The warm cinnamon is joined by cumin, cloves, cardamom, cilantro, turmeric, and poppy seeds. There are some twists to the traditional dish in this recipe, but they all make for a more accessible ingredients and even more depth to the flavor.Īll the classic Indian spices play a big part here. Andhra chicken curry (also known as Andhra kodi kura) is a hot, richly spiced dish that’s beautifully balanced by a gentle cinnamon and coconut milk sauce. Our super-spicy chicken curry has its fiery roots in the world’s leading chili-producing region, the state of Andhra Pradesh in south-east India.

Country heat on kodi