Andhra Chicken Curry Recipe

This is the traditional way of cooking chicken curry in Andhra Pradesh..this is very simple yet tasty recipe…the main ingredient in this recipe is the ground masala paste

Ingredients:

1. Chicken: ½ Kg or 1 pound.
2. Onion: 1 Big red , finely chopped.
3. Tomato: 1 big chopped finely.
4. Green chilies: 2.
5. Oil: 6 Tbsp.
6. Garam Masala Powder: ½ Tsp.
7. Ginger garlic paste: 1 tsp.
8. Cumin Seeds: ½ Tsp.
9. Mustard Seeds: ½ Tsp.
10. Turmeric Powder: ½ Tsp.
11. Red Chili powder: 1 Tsp.
12. Curry Leaves: 5.
13. Salt: 1 Tsp or as per taste
14. Coriander leaves: chopped for garnishing.

1. Ginger: 1 inch chopped finely.
2. Garlic 4 cloves.
3. Coriander Seeds: 1 Tsp.
4. Cloves: 3.
5. Cinnamon Sticks: 2 size 1 inch each.
6. Grated Coconut: 1 Tbsp.
7. Kuskus seeds: 1 Tsp.

1. Take a bowl and put chicken in the bowl.
2. Marinate the chicken with red chili powder, salt, turmeric powder and 1 Tsp of ginger garlic paste.
3. Rub them well on the chicken and keep aside.
4. Chop the green chilies and set aside.
5. Now in a blender put all the ingredients used to make Masala paste.
6. Add little water and blend in to a fine paste.
7. Now take a heave base pan and put it on heat.
8. Add 6 Tbsp of oil.
9. Since we are not going to add water in this curry that is why we need so much oil as to give it taste.
10. When oil is hot, add cumin and mustard seeds.
11. When seeds start to spluttering add onions and cook for 30 seconds.
12. Now add chopped green chilies and curry leaves.
13. Sauté till onions are about half cooked and are transparent.
14. Add chopped tomatoes and sauté for another minute.
15. Add the Masala paste in this mixture and cook for 30 seconds.
16. Add chicken in this mixture.
17. Now increase heat to high, cook the chicken for 4 minutes.
18. Cover the pan with lid and reduce the heat to minimum.
19. Cook for 4 minutes and remove lid. Cook till the curry is done.
20. Stir occasionally as not to burn the chicken.
21. When oil floats over the curry, it means curry is done.
22. Taste and adjust seasoning.
23. Sprinkle Garam Masala powder and mix well.
24. Cook for another couple of minutes and take it off.
25. Garnish with chopped coriander leaves and serve hot.