Andhra Chicken Curry with step by step instructions.
Andhra chicken curry is a delicious, tempting and mouth-watering recipe with rich gravy.The two main ingredients which make this recipe so special are coconut and poppy seeds.this curry tastes good when served with pulao rice or with normal rice.
This is my grandma’s recipe.I used to visit my maternal grand parent’s village(near Vijayawada) during summer holidays. I never saw chicken shop or any meat shop in that village.everyone used to grow hens& chickens at their homes.the town crier comes on every Saturday(with a drum and sticks) announcing that “the goat meat will be available at village outskirt.those who want to buy can come over there by tomorrow morning”. that is called “Chatimpu” in the Telugu language.
Some of my youtube channel viewers asked me “Why have you added all the masala pastes at the end, why not in the beginning?”.The answer is “I followed the same method my grandmother used. I too had the same doubt -“adding spices at the end”.she told me “For this particular recipe you need to add them at the end.i.e after the chicken gets cooked completely.The masala and coconut & ginger garlic paste, when added together(in the beginning) makes the gravy thick and they do not allow the chicken to get cooked properly”.but you can add ginger garlic paste while sautéing onions. I added ginger garlic paste at the end but cooked it for sufficient time till all the raw flavor has gone.
some viewers from Dubai asked me that “poppy seeds are banned in Dubai.what is the substitute for poppy seeds?”. Even I didn’t know that the poppy seeds are banned in Dubai. Then I have gone through some web articles and came to know that poppy seeds contain morphine. there is no exact ingredient that can substitute poppy seeds but you can use few cashew nuts instead. some viewers asked me “can I skip adding coconut”. of course you can if you don’t like.cooking has no limits. by avoiding or adding a single ingredient you can become the author of that recipe. Try and enjoy my Andhra chicken curry.
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Text version of Andhra Chicken curry
- chicken – 500 grams
- onions chopped – 2 medium-sized
- green chilies chopped – 3
- coconut chopped – 1/8 cup or coconut milk – 1/4 cup
- ginger – 1 1/2 inch piece
- garlic cloves – 7
- poppy seeds – 2 teaspoons
- cloves – 7
- cinnamon sticks – 1 inch (2 pieces)
- cardamoms – 1 or 2
- cumin seeds – 1/4 teaspoon
- coriander seeds – 4 tbsp
- red chili powder – 3 teaspoons
- salt – as required
- turmeric powder – 1/4 teaspoon
- oil-6 tbsp
- coriander leaves – 1/4 cup
- rinse the chicken thoroughly.
- add 1/4 teaspoon of turmeric powder, 1 teaspoon of salt, red chili powder(1 teaspoon).
- mix well and let it rest for about 30 minutes.
- heat up the pan, add coriander seeds, cloves, cinnamon sticks, cumin seeds and sauté until you feel the nice flavor of the spices.
- let them cool down and put them in a mixer jar.
- make into fine powder.
- in the same pan add poppy seeds and sauté till they start spluttering.
- put poppy seeds and coconut in the mixer and make them into a fine paste adding a little water.
- next put ginger, garlic and green chilies in the mixer and make them into a paste.
- heat oil in a pan
- add chopped onions, green chilies and sauté until soft.
- add turmeric powder, red chili powder and mix well.
- put the chicken marinade and mix well.cover it and cook for 5 minutes on medium flame.
- open the lid, mix it for once, add 2 cups of water.
- cover it again and cook for 15-20 minutes on medium flame.
- after 15 minutes, run spoon or knife through a chicken piece and check whether the chicken is cooked or not.
- if the knife slides easily then chicken is cooked perfectly.
- add ginger garlic paste, masala powder, and coconut paste. you can add a little water if the gravy becomes thick after adding all the masalas.
- cook it on a low flame until oil separates from the gravy.
- garnish with coriander leaves and turn off the heat.
Video version of Andhra Chicken curry