Andhra Chicken Curry

Andhra Chicken Curry

Ingredients Of Andhra Style Chicken Curry:-

3 Tbsp Refined oil
1 Bay leaf
3 Green cardamom
3 Cloves
1 small Cinnamon stick
1 Onion, sliced
1 tbsp Ginger-garlic paste
1/2 kg Chicken (cut into bite-size pieces)
1 tsp Turmeric
to taste Salt
2 cups Water
2 Green chilies (slit)
Handful Curry leaves
2 tsp Red chili powder
2 tbsp Cashew nuts – poppy seed paste (Soak 15 cashews and 1 Tbsp poppy seed in a cup of milk for an hour. Grind it into a paste.)
2 tsp Chicken masala
2 tsp Kasoori methi
1 tsp Garam masala
2 tsp Dhaniya powder
To garnish Coriander leaves, chopped

How to Make Andhra-Style Chicken Curry?
1. In a wok add refined oil. Add a bay leaf, green cardamom, cloves, and cinnamon. Let them release the aroma.
2. Now add onions. Saute till golden brown and then add the ginger-garlic paste. Mix and add the chicken pieces. Saute till they start to color a bit.
3. Now add the turmeric and salt. Toss and add water.
4. Add the green chili and curry leaves. Let the curry simmer.
5. Add the red chili powder, cashew nut -poppy seed paste, chicken masala, kasoori methi, garam masala, and dhania powder. Mix well and let the curry simmer till the chicken is cooked. Add more water if required.
6. Garnish with coriander leaves and serve with steamed rice.

Keto chicken curry:-
1 Full Chicken (Curry Cut)
100 grams Onion Finely diced
120 grams Tomato Finely diced
10 grams of Ginger Garlic Paste I recommend this
60 grams Full Fat Greek Yogurt
1 Tsp Salt
1 Tsp Tumeric I recommend this one
1 Tsp Kashmiri Red Chilli Powder I use this
1 Tsp Coriander Powder I recommend this one
1 Tsp Cumin Powder I recommend this one
1/2 Tsp Garam Masala Powder I recommend this one
2 Tbsp Ghee I recommend this one
1 Tbsp Butter Try this one
1 Green Chilly
Coriander for Garnish
Juice of half a lime

In a large bowl mix the yogurt, salt, turmeric, chili powder, coriander powder, garam masala powder, cumin powder, ginger garlic paste, and lime juice. Marinate the chicken in this mixture and set aside Heat the ghee in a heavy bottom saucepan and once it’s nice and hot add in the onions. Cook the onions slowly and slowly till they turn brown. As they start to turn brown add a tbsp of water, cook it out, and repeat this process till the onions are broken down into a nice mushy goop. Then add in the green chilly. Make sure you prick the skin with a knife or chop it up (if you want it spicier). Also, add in the tomatoes.

Cook the tomatoes low and slow with the onion till they break down. Use the trick of adding a tablespoon of water, cooking it out, and repeating the process. This ensures everything comes together nicely. Once you have a nice pasty mixture then add in the chicken and give everything a good mix. Make sure you waste none of the marinades and get everything into the pan. Cook the chicken for a few minutes on high heat and then rinse out the marinade bowl with some water and add that to the saucepan. Bring to a boil and then lower the heat to medium and cover and cook for 15-20 minutes till all the chicken is fully cooked.Mid way through the process open the lid and give everything a good stir. Once it’s done cooking finish with a tablespoon of butter and some fresh coriander and give it all a final good mix. Serve with cauliflower rice or Keto naan.

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