Andhra Style Chicken Curry 2
Ingredients
Masala Powder:
- 4 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 8 cloves
- 6 green cardamom pods
- 1 cinnamon stick
For Marination:
- 1 kg boneless chicken
- 2 tbsp lemon juice
- 1 & 1/2 tsp salt
- 1 tsp turmeric powder
- 1 & 1/2 tsp red chilli powder
Other Ingredients:
- 1/3 cup oil
- 5 green chilies, chopped
- 1 & 1/2 tbsp dried curry leaves
- 2 large onions, ground
- 1 & 1/2 tbsp ginger & garlic paste
- 3 tomatoes, ground
- 2 tbsp cashew nut paste (grind 20 cashew nuts with water or milk)
- 5 green chilies, sliced
- Handful of fresh coriander leaves, chopped
Instructions
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Andhra Style Chicken Curry 2
1. In a frying pan, dry roast all the ingredients listed under masala powder until fragrant. Grind them to a fine powder and set aside.
2. In a bowl, marinate the chicken with lemon juice, salt, turmeric powder, and red chilli powder. Allow it to marinate for 30 minutes.
3. Heat oil in a pan, add chopped green chilies, dried curry leaves, and ground onions. Fry on high heat until the onions change colour.
4. Add ginger & garlic paste to the pan and fry for 2 minutes on high heat.
5. Add the marinated chicken to the pan and cook on high heat until it changes colour.
6. Stir in the prepared masala powder and ground tomatoes. Cook for an additional 2 minutes on high heat.
7. Add 1/2 cup of water, cover the pan, and simmer until the chicken is tender and the oil separates, cooking over low to medium heat.
8. Stir in the cashew nut paste, sliced green chilies, and chopped coriander leaves. Cook for another 2 minutes on high heat.
9. Serve hot with boiled rice, roti, naan, or paratha.
Enjoy the flavourful Andhra Style Chicken Curry with your favourite accompaniments!
