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Andhra Chicken Curry

Easy And Delicious Andhra Chicken Curry Recipe

Elle
An easy and tasty traditional South Indian meal.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 4
Calories 302 kcal

Ingredients
 
 

For the Smooth Paste

  • 1 Medium Onion
  • 3 Green Chilies
  • 6-8 Curry Leaves
  • Pinch Of Salt
  • 20 g Cilantro Leaves [Coriander]
  • 10 g Mint Leaves

For the Curry

  • 3 tablespoon Vegetable Oil
  • 1 teaspoon Cumin Seeds
  • 10-12 Curry Leaves
  • 2 Medium Onions Thinly Sliced
  • 2 Green Chilies
  • 1 tablespoon Thinly Chopped Ginger
  • 1 tablespoon Thinly Chopped Garlic
  • 2 Small Tomatoes Chopped
  • ½ teaspoon Turmeric Powder
  • ½ teaspoon Red Chili Powder
  • 3 teaspoon Coriander Powder
  • ½ kg Diced Chicken skinless, on the bone
  • ½ teaspoon Garam Masala Powder
  • Fresh Cilantro [Coriander] to Garnish

Instructions
 

Start preparing the paste

  • In a large saucepan, warm up the vegetable oil on a medium flame, and add the sliced onions with a pinch of salt.
  • Sauté these till soft, then add freshly chopped ginger and garlic (or add ginger garlic paste), green chillies, and curry leaves.
  • Once the ingredients are all cooked and tender, add them to a blender or grinder, together with the fresh mint leaves, cilantro (coriander), and some water, then grind to a velvety paste with no knots.

Prepare the curry

  • In the same saucepan, when empty, add some more cooking oil, and sauté the cumin seeds.
  • Next, add the curry leaves and sliced onions, and sauté until soft.
  • To this, add the chopped tomatoes and green chilies, mix well, and put the lid on the pan. Allow the mixture to cook until the tomatoes are completely soft.
  • Next, add the masala needed: turmeric powder, red chili powder, and coriander powder. If you like making your own Indian spices, you can dry roast coriander seeds and red chilies on a medium to high flame; once fragrant, allow to cool down then grind to a fine powder.
  • Mix the spices well and cook till the oil separates from the masala powder and the raw smell has gone.
  • At this point, add the chicken pieces and mix them well with the gravy. Put a lid on the pan and allow this to cook on a low flame for 10 minutes, allowing the meat to release some water.
  • Add the paste that was prepared at the beginning, and the garam masala powder, to the saucepan and mix well.
  • Add enough water to cover the chicken pieces, mix well, and allow this to cook for a further 15 minutes, or until the meat is fully cooked and you achieve the desired consistency.
  • Garnish with fresh coriander leaves [if liked] and serve hot with chapattis, rice, naan bread, or any other favorite dish.

Notes

Freshly cooked, this meal can be stored in the fridge in an airtight container for up to four days; just make sure it has fully cooled down before storing. This can also be frozen for up to a month; ensure it is piping hot before serving.
If you are using ginger garlic paste rather than the fresh version, you may want to use a bit less, as this is quite pungent in comparison. Add the paste at the same time you would the fresh version.

Nutrition

Calories: 302kcalCarbohydrates: 18gProtein: 14gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 245mgPotassium: 485mgFiber: 6gSugar: 7gVitamin A: 1274IUVitamin C: 106mgCalcium: 80mgIron: 2mg
Keyword Andhra Chicken Curry
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