Andhra Chicken Curry Recipe | How to make chicken curry
Andhra Chicken curry is a very easy recipe to make with available Indian spices at home. You can make this curry with or without coconut paste. In this recipe, I have prepared without using coconut paste. You can have this curry with plain rice, roti or even with biryani also
Ingredients:
- Chicken – 500g
- Finely chopped onions – 2
- Finely chopped tomatoes – 2
- Ginger garlic paste – 1 tbsp
- A hand full of curry leaves
- A hand full of coriander leaves
- Cloves – 4
- Cinnamon – 1/4 inch
- Cardamom pods – 2
- Bay leaves – 1
- Red chili powder – 2 Tsp
- Coriander powder – 2 Tsp
- Garam Masala powder – 1/2 Tsp
- Chicken masala powder – 1 Tsp
Preparation:
1.Wash and drain the water from the chicken using a colander
2. Heat a pan with oil and add the spices, when they splutter, add chopped onions along with the ginger garlic paste
3. Sauté them till onion and the ginger garlic paste are cooked nicely.
4. Add the drained chicken pieces and sauté them in high flame for 5-10 minutes without burning the masala at the bottom
5. Add chopped tomatoes along with the red chili powder and the coriander powder.
6.Mix everything together well and add required salt as per your taste
Close the pan with the lid and cook for 5-10 minutes on medium flame
7. Next, add the curry leaves along with the garam masala and the chicken masala powder.
8. Then add the required water for the gravy you want.
Close the lid and cook until the chicken is cooked. If you want the gravy to be a thick cook for another 5 minutes on slow flame without closing the lid.
9. Finally, add the coriander leaves and serve hot with rice or roti
- Chicken - 500g
- Finely chopped onions - 2
- Finely chopped tomatoes - 2
- Ginger garlic paste - 1 tbsp
- A hand full of curry leaves
- A hand full of coriander leaves
- Cloves- 4
- Cinnamon - 1/4 inch
- Cardamom pods - 2
- Bay leaves - 1
- Red chili powder - 2 Tsp
- Coriander powder - 2 Tsp
- Garam Masala powder - 1/2 Tsp
- Chicken masala powder - 1 Tsp
-
Wash and drain the water from the chicken using a colander
-
Heat a pan with oil and add the spices, when they splutter, add chopped onions along with the ginger garlic paste
-
Sauté them till onion and the ginger garlic paste are cooked nicely.
-
Add the drained chicken pieces and sauté them in high flame for 5-10 minutes without burning the masala at the bottom
-
Add chopped tomatoes along with the red chili powder and the coriander powder.
-
Mix everything together well and add required salt as per your taste
-
Close the pan with the lid and cook for 5-10 minutes on medium flame
-
Next, add the curry leaves along with the garam masala and the chicken masala powder.
-
Then add the required water for the gravy you want.
-
Close the lid and cook until the chicken is cooked. If you want the gravy to be a thick cook for another 5 minutes on slow flame without closing the lid.
-
Finally, add the coriander leaves and serve hot with rice or roti