Andhra kodi kura

Step 1: Mix 2 ¼ lb chicken, bone in with ½ tsp ground turmeric, 1 tsp Guntur or other hot red chilli powder, 2 tbsp ginger-garlic paste and 1 ½ tsp salt. Cover and marinate in the fridge for 30 minutes.

Step 2: Soak 1 tbsp white poppy seeds in 3 tbsp hot water for 10 minutes, then grind with 3 tbsp grated coconut to a smooth paste.

Step 3: Heat 4 tbsp sunflower or groundnut oil in a heavy pan over a medium heat. Add 1 cinnamon stick, 4 cloves and 3 green cardamom pods, then 2 sprigs curry leaves, and let them sizzle for 20 seconds.

Step 4: Add 2 onions and 4 green chillies and fry for 10 minutes until the onions are golden brown.

Step 5: Add 1 tomato and cook for 4 minutes until it melts. Stir in 2 tsp Guntur or other hot red chilli powder and 1 ½ tbsp ground coriander and fry for 1 minute.

Step 6: Add the chicken with its marinade and stir over a medium-high heat for 8 minutes, until the pieces are browned and the masala has fried down and oil separates at the sides. Common mistake: adding water before this point gives a raw-tasting, pale curry.

Step 7: Stir in the poppy-coconut paste and 1 ¼ cups water. Bring to the boil, cover and simmer over a low heat for 20 minutes, stirring now and then, until the chicken is cooked through: the juices run clear and the thickest piece reads 165°F (165 °F).

Step 8: Uncover, add 1 tsp garam masala and simmer for 2–3 minutes until the gravy coats the chicken. Rest for 5 minutes, scatter with 3 tbsp coriander leaves and serve.