Kaju Kodi Kura

Name: Kaju Kodi Kura
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 500 g chicken (bone-in, curry cut, skin removed); 0.25 cup cashew (whole, unsalted); 0.25 cup grated coconut (fresh); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, roughly chopped); 3 pcs green chili (slit lengthwise); 2 tsp ginger-garlic paste; 2 tbsp oil; 1 tsp ghee (for finishing); 3 pcs green cardamom; 4 pcs cloves; 1 inch cinnamon stick; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 tsp red chili powder; 1.5 tsp coriander powder; 1 pinch garam masala (for finishing); 0.5 tsp salt; 1.5 cup water (for gravy, adjust for consistency); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(87)

TASTE SCORE

9/10

A rich, nutty Andhra-style chicken curry where tender bone-in chicken is simmered in a velvety cashew-grated coconut gravy. The cashews melt into the sauce, lending a subtle sweetness and creamy body that perfectly balances the gentle heat of green chilies and warm whole spices. A celebratory dish for Sunday lunches or festive gatherings.

PREP

20m

COOK

35m

SERVES

1 KATORI

366 cal

SERVINGS

METHOD · 8 STEPS

prep
Soak and blend the cashew-coconut paste.
1.Soak cashews in warm water for 20 minutes. Drain well.
2.Grind soaked cashews and grated coconut with 2-3 tbsp water to a smooth paste. Set aside.
temper · ~1 min
Temper the whole spices.
1.Heat oil in a heavy-bottomed pan over medium heat.
2.Add cumin seeds, green cardamom, cloves, and cinnamon stick.
3.Sauté for 30 seconds until fragrant and the cumin starts to sizzle.
saute · ~10 min
Sauté onions until golden.
1.Add sliced onions to the pan.
2.Cook, stirring often, until deep golden brown (8-10 minutes).
3.Add ginger-garlic paste and slit green chilies. Sauté for 1 minute until raw aroma disappears.
TIPPatience here matters — deeply browned onions give the curry its rich color and sweetness.
saute · ~6 min
Cook the tomato-spice base.
1.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt.
2.Cook on medium heat, stirring frequently, until tomatoes soften completely and oil starts to separate at the edges (5-6 minutes).
saute · ~5 min
Sear the chicken pieces.
1.Add the bone-in chicken pieces to the masala base.
2.Sauté on high heat for 4-5 minutes, turning pieces often.
3.Chicken should lose its pink color and pick up a light sear.
TIPSearing locks in juices and adds depth before the simmer.
simmer · ~20 min
Simmer the chicken in the gravy.
1.Pour 1.5 cups water into the pan. Stir everything together well.
2.Bring to a boil, then reduce heat to low.
3.Cover and simmer for 20 minutes, or until chicken is tender and cooked through.
simmer · ~5 min
Finish with cashew paste and garam masala.
1.Stir the cashew-coconut paste into the simmering curry.
2.Cook uncovered on low heat for 5 more minutes. The gravy will thicken and turn velvety.
3.Sprinkle garam masala and drizzle ghee on top. Stir once and turn off heat.
TIPAvoid boiling after adding the cashew paste — gentle heat keeps the gravy smooth and creamy.
garnish · ~5 min
Garnish with coriander leaves and serve hot.
1.Let the curry rest for 5 minutes.
2.Sprinkle chopped coriander leaves over the top.
3.Serve hot with steamed rice or roti.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak cashews in warm water for exactly 20 minutes to ensure a silky smooth paste when ground.
2
Deeply caramelize the onions until golden brown — this builds the curry's rich color and sweetness.
3
Sear the chicken on high heat for 4-5 minutes to lock in juices and add depth before simmering.
4
Add the cashew-coconut paste only at the end, then simmer gently — boiling can make the gravy grainy.
5
Use bone-in chicken for more flavor; the marrow enriches the gravy during simmering.
6
Let the curry rest for 5 minutes after cooking to allow flavors to meld before serving.

RECIPE VARIATIONS