Jan 16, 2012

Andhra Style Spicy Chicken Curry

Andhra Style Spicy Chicken Curry

A tasty chicken curry. Best combination with Rice varieties and Indian breads …

Serves: 3 – 4

You will need

For chicken:

500 g chicken, cut into medium size pieces

½ teaspoon turmeric powder

½ teaspoon red chilli powder

¼ teaspoon salt

Wash and clean chicken pieces. Drain out water thoroughly. Marinate chicken pieces with red chilli powder, turmeric powder and salt. Keep aside for half an hour.

For cashew nut paste:

6 cashew nuts (12 cashew nut splits)

2 teaspoon khus khus (poppy seeds)

2 tablespoons water

3 tablespoons (45 g) grated coconut

Soak cashew nut splits and khus khus with 2 tablespoons water in a small mixer bowl for one hour. Finally mix with grated coconut and make a smooth paste in a mixer. Keep aside.

Other ingredients:

2 tablespoons oil

3 cardamoms

3 cloves

3 stick cinnamon (1 – inch size)

2 star anise

2 onions, finely sliced

2 tablespoons ginger – garlic paste (fresh and homemade)

2 teaspoons red chilli powder

3 teaspoons coriander powder

¼ teaspoon turmeric powder

2 tomatoes, chopped (pick well ripe)

2 tablespoons water

¾ teaspoon salt (or to taste)

2 teaspoons chopped coriander leaves


Dilute red chilli powder, coriander powder and turmeric powder in 2 tablespoons of water and make a smooth paste (spice mix).

In a wide pan, heat oil. Add cardamom, cloves, cinnamon and star anise. Fry on a low heat for 2 – 3 minutes until fragrant/ color changes.

Add sliced onions and fry till golden color on a low to medium heat.

Add ginger – garlic paste and stir well on a low heat for 2 – 3 minutes until the raw smell goes.

Add diluted spice mix and stir well until the water dries up and well mixed with onion and ginger – garlic paste.

Add chopped tomatoes and mix well.

Add marinated chicken and salt to taste. Mix all the ingredients well. Cover with a lid and cook on a low to medium heat for 15 minutes or until ½ done.

At this stage, add cashew nut – khus – khus – coconut paste. Adjust with 2 – 3 tablespoons water. Cover with a lid and cook again for another 15 – 20 minutes or until done / chicken pieces softens / gravy thickens / fragrant / dark orange in color.

Sprinkle chopped coriander leaves. Serve with Rice varieties or Rotis … Remove whole spices when serving (star anise, cinnamon, cloves and cardamom).

1 comment:

Faseela said...

Spicy n creamy curry.....