Kaju Kodi Kura
A rich and aromatic Andhra specialty where tender chicken pieces are simmered in a luscious, spicy gravy made from cashews and poppy seeds. This creamy curry is a true indulgence, perfect for pairing with rice or roti.
For 4 servings
Prepare Paste and Marinate Chicken
- In a small bowl, soak 1/4 cup of cashews and 1 tbsp of poppy seeds in warm water for at least 20 minutes. This will help in creating a smooth paste.
- While the nuts are soaking, marinate the chicken pieces with 1/4 tsp of turmeric powder and 1/2 tsp of salt. Mix well and set aside.
- After 20 minutes, drain the soaked cashews and poppy seeds. Transfer them to a blender along with the desiccated coconut. Add 2-3 tablespoons of water and grind to a very fine, smooth paste. Scrape down the sides as needed.
Sauté Aromatics
- Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for about 30-40 seconds until they become fragrant.
- Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor of the gravy.
- Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
Build the Gravy Base
- Reduce the heat to low. Add the spice powders: remaining turmeric powder, red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to prevent them from burning.
- Immediately add the tomato puree and 1/2 tsp of salt. Increase the heat to medium and cook for 5-7 minutes, until the mixture thickens and you see oil separating from the sides of the masala.
- Turn the heat to the lowest setting. Add the whisked curd and stir continuously for 2 minutes. This prevents the curd from splitting and ensures a smooth gravy.
Cook the Chicken
- Add the marinated chicken pieces to the pan. Increase the heat to medium-high and cook for 5-7 minutes, stirring occasionally, until the chicken is seared and changes color on all sides.
- Stir in the ground cashew-poppy seed paste and the 1/4 cup of whole cashews. Cook for 2-3 minutes, stirring constantly as the paste can stick to the bottom of the pan.
- Pour in 1.5 cups of warm water and the remaining salt. Mix everything well, ensuring the paste is fully incorporated into the gravy. Bring the mixture to a gentle boil.
Simmer and Finish
- Once the gravy starts to boil, reduce the heat to low. Cover the pan with a lid and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through. Stir once or twice in between to prevent sticking.
- Remove the lid. The gravy should have thickened and oil should be floating on top. Check if the chicken is cooked by piercing it with a fork.
- Sprinkle the garam masala and chopped coriander leaves over the curry. Give it a final gentle stir. Turn off the heat, cover the pan again, and let it rest for 5-10 minutes for the flavors to meld before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, lightly fry the whole cashews in 1 tsp of ghee until golden before adding them to the curry.
- 2Always add yogurt on the lowest heat and stir continuously to prevent it from splitting and ensure a smooth gravy.
- 3Soaking the cashews and poppy seeds in warm water is crucial for a creamy, lump-free paste.
- 4Using bone-in chicken will result in a more flavorful and succulent curry.
- 5This curry thickens as it cools. Adjust the water quantity if you prefer a thinner consistency, but do so while it's still simmering.
- 6Ensure the onions are well-browned (not burnt) as this forms the sweet, deep flavor base of the curry.
Adapt it for your goals.
Vegetarian
Replace the chicken with 250g of paneer cubes and a cup of mixed vegetables like peas and carrots. Add the paneer in the last 5-7 minutes of simmering to keep it soft.
Richer GravyRicher Gravy
For an even more indulgent version, substitute 1/4 cup of water with fresh cream or coconut milk. Add it at the end along with the garam masala.
Different NutsDifferent Nuts
If you don't have poppy seeds, you can use 1 tablespoon of blanched almonds or melon seeds (magaz) in the paste for a similar creamy texture.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Rich in Healthy Fats
Cashew nuts are a great source of monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
Anti-inflammatory Properties
The spices used, such as turmeric (containing curcumin) and ginger, are known for their potent anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
Provides Essential Minerals
This dish offers important minerals like magnesium and phosphorus from cashews and iron from chicken, which are vital for bone health, energy production, and oxygen transport.
Frequently asked questions
One serving of Kaju Kodi Kura contains approximately 480-520 calories. This is an estimate and can vary based on the type of chicken used (boneless vs. bone-in) and the amount of oil.