Andhra Style Chicken Curry
Andhra Chicken Curry is a spicy and flavorful dish from the Andhra Pradesh region of India, known for its rich, aromatic spices and tender chicken pieces. The curry is made with a blend of spices, onions, tomatoes, and coconut, offering a depth of flavor that pairs perfectly with the cooling and creamy curd rice. This combination creates a balanced meal that highlights the heat of the curry and the soothing qualities of the curd rice, making it a delightful and satisfying dining experience.
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Servings: 4
Calories: 500kcal
Ingredients
Ingredients
For Andhra Chicken Curry:
- 500 grams Chicken cut into pieces
- 1/2 Cups Yogurt
- Onions 2 large, finely sliced
- Tomatoes 2 medium, chopped
- Green Chilies 2, slit
- Ginger-Garlic Paste 1tablespoon
- 1/2 Cups Coconut grated
- 1 tbsp Coriander Powder
- 1 tsp Red Chili Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- Curry leaves a handful
- 2 tbsp Oil
- Salt to taste
- Water As needed
- Fresh Coriander Leaves For garnish
For Curd Rice:
- 1 Cups Rice
- 1 1/2 Cups Curd (Yogurt)
- Green Chilies 2, slit
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 tbsp Urad Dal (Black Gram)
- 1 tbsp Chana Dal (Bengal Gram)
- Ginger 1-inch piece, grated
- Curry leaves a handful
- Coriander Leaves For garnish
- 1 tbsp Oil
- Salt to taste
Instructions
Instructions
Andhra Chicken Curry:
1. Marinate the Chicken:
- In a large bowl, combinechicken pieces with yogurt, 1/2 teaspoon turmeric powder, and salt.
- Mix well and let itmarinate for at least 30 minutes.
2. Prepare the Masala:
- Heat 1 tablespoon oil in a pan over medium heat.
- Add grated coconut and roast until golden brown. Let it cool, then blend into a smooth paste with a little water.
3. Cook the Chicken:
- Heat 1 tablespoon oil in alarge pan.
- Add mustard seeds and cumin seeds. Let them splutter.
- Add sliced onions and sautéuntil golden brown.
- Add ginger-garlic paste and green chilies. Sauté for a minute until fragrant.
- Add chopped tomatoes and cook until soft.
- Add coriander powder, red chili powder, and remaining turmeric powder. Cook until the oil starts to separate.
- Add the marinated chicken and mix well.
- Cook for 5-7 minutes, then add the blended coconut paste.
- Add water as needed to reach your desired consistency.
- Simmer until the chicken iscooked through (about 20 minutes).
- Stir in garam masala and curry leaves. Cook for another 5 minutes.
- Garnish with fresh coriander leaves.
4. Serve:
- Serve the Andhra ChickenCurry hot with curd rice.
Curd Rice:
1. Cook the Rice:
- Wash the rice and cook itin a pot or rice cooker until soft and fluffy. Let it cool slightly.
2. Prepare the Tempering:
- Heat 1 tablespoon oil in asmall pan.
- Add mustard seeds, cuminseeds, urad dal, chana dal, and slit green chilies.
- Sauté until the dals turngolden brown and the mustard seeds start to splutter.
- Add grated ginger and curry leaves. Sauté for another minute.
3. Mix with Curd:
- Combine the cooked ricewith curd in a large bowl.
- Add the tempering mixtureand salt. Mix well.
4. Garnish:
- Garnish with choppedcoriander leaves.
5. Serve:
- Serve the curd rice chilled or at room temperature alongside the Andhra Chicken Curry.
Nutrition
Calories: 500kcal | Carbohydrates: 45g | Protein: 38g | Fat: 28g | Sodium: 899mg | Fiber: 5g | Sugar: 15g