4 November, 2016
Andhra Chicken Curry
Preparation time – 15 mins
Cooking time – 35 mins
Recipe type – Main course
Serve – 3-4
Measurement cup used 1 cup = 240 ml
Chicken – 750 g (cut into medium pieces)
Onion – 1, finely chopped
Bay leaf – 1-2
Red chili powder – 1 – 2 tsp
Kashmiri red chili powder – 1 tsp, for color
Turmeric – 1 tsp
Garam masala – 1tsp
Ripe tomato – 2 medium, make paste
Lemon – 1
Salt – as per taste
Water – 1/2 cup or as needed
oil – 6 -7 tbsp or as needed
Dry roast and make course powder
Coriander seeds – 1 tbsp
Poppy seeds / khaskhas – 1 tbsp
Grated coconut – 2 tbsp
Clove / loung – 3-4
Cinnamon stick – 2 inch
Green cardamom – 3-4
Cumin seeds / jeera – 1 tsp
Make smooth paste
Onion – 3, medium, cut into cubes
Garlic clove – 18-20
Ginger – 2 inch, cut into cubes
Green chili – 2
Wash the chciken very well with water, then drain it compeletly. Take it in a bowl, add lemon juice, turmeric and salt. mix it very well and keep it in refrigerator for 15 -20 minutes.
In a tawa or pan dry roaste 1 tbsp coriander seeds, 1 tbsp poppy seeds, 1 tsp cumin seeds, 2 inch cinnamon stick,4-5 clove and 3 green cardamom. Roast at low – medium heat to avoid burning.
Roast till ingredients fragrant and change color. Then take it out in a bowl.
Heat 1 tsp of in the same pan, add 2 tbsp grated coconut then start roasting it.
Keep stirring until coconut turns to the light brown. Keep stirring is very important for even roasting. Take it out and leave it under the fan.
When all the roasted ingredients are cool down compeletly take them in a small blender.
Blend to the course powder. Keep it aside.
Take 3 medium sized onion, 2 inch chopped ginger, 18-20 garlic clove and 2 green chilies in a blender
Make smooth paste
Heat oil in a kadai add 1 bay leaf and 1 chopped onion, saute until translucent.
Add blended paste, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp kashmiri red chili powder and 1 tsp garam masala. Fry till masala releases oil from the corner.
Now add marinated chicken. Fry it fro 2 -3 minutes at medium heat.
Add 2 medium ripe tomato paste, course powder and salt. Stir to mix.
Cover it up with lid and let the chicken cook in its own juice for 7-8 minutes at low heat.
Add water, bring it to boil then turn the heat at low and cover it up with the lid. Wait till chicken is tender and compeletly cooked.
Finally add chopped coriander, stir and turn off the heat.
Andhra chicken curry is ready.
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