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Andhra Chicken Curry Recipe

Authentic Andhra Chicken Curry! Enjoy tender chicken simmered in a fiery blend of spices, tomatoes, and curry leaves. Traditional South Indian curry.
Pratima Singh
Andhra Chicken Curry

Andhra chicken, also known as Kodi Kura. It is a dish of Andhra Pradesh from India. Famous for its intense heat and strong taste, this mustard seed, filled with aromatic spices like cumin and cayenne powder. The chicken onion, tomatoes and ginger-ligger paste are cooked up to tender in the gorgeous gravy, then finished with garam spices and fresh coriander dash. 

Ingredients:

  • Chicken: 1 kg 
  • Onion: 2 large
  • Tomatoes: 2 large
  • Green chili: 4-5
  • Ginger-garlic paste: 2 tablespoons
  • Curry leaves: 1 handful
  • Mustard seeds: 1 tablespoon
  • Cumin seeds: 1 tablespoon
  • Turmeric powder: 1/2 teaspoon
  • Red chili powder: 2–3 tablespoons 
  • Coriander powder: 1 tablespoon
  • Garam spice: 1 tablespoon
  • Oil
  • Water: 1 cup
  • Salt: to taste
  • Fresh coriander: a handful 

Instructions

  1. Preparation of Ingredients:
    • Cut the onions and tomatoes, cut the green chilies and put the curry leaves on the side. 
    • Now wash and cut the Chicken in medium pieces.
  2. Preparation Of Spices:
    • Now take a pan and on medium flame ,heat  the oil  and add the mustard seeds and cumin seeds. Allow them to splutter and launch their aroma. 
    • Toss in some curry leaves to infuse the oil with taste.
  3. Sauté the Aromatics:
    •  Add the chopped onions to the pan. Sauté till they turn gentle and golden brown, approximately 5–7 mins.
    •  Then stir inside the ginger-garlic paste and green chilies. Continue sautéing for every other minute till the raw aroma fades.
  4. Build the Masala Base:
    • Mix in the chopped tomatoes and prepare dinner till they melt and meld with the onions, forming a wealthy, pulpy base. 
    • Now, add the turmeric powder, red chili powder, coriander powder, and a pinch of salt. Cook for 3–4 minutes till the spices are properly roasted and the oil begins to split from the masala.
  5.  Add the Chicken:
    • Incorporate the chicken portions into the spice aggregate. Stir properly so that every piece is covered with the masala. 
    • Sauté the chicken on medium-high warmth for approximately four–five mins till they start to brown.
  6. Simmer the Curry:
    • Pour in 1 cup of water (alter the amount for your chosen consistency) and stir to combine. 
    • Bring the curry to a mild boil, then reduce the warmth to low. Cover and allow it simmer for 20–25 mins, or till the chicken is tender and the flavors have melded collectively. Stir sometimes to save you sticking.
  7. Finish the Dish:
    • Once the chicken is cooked through, sprinkle inside the garam masala. 
    • For an additional burst of aroma, gently warmness a teaspoon of oil in a small pan, add some curry leaves, and pour it over the curry.

Tips & Variations

  • Adjusting the Heat: If you decide upon a milder curry, reduce the variety of green chilies and red chili powder. Conversely, if you love spicy food, experience free to increase these ingredients.
  • Oil Choice: Mustard oil lends an true flavor to Andhra dishes. However, if you’re not keen on its robust flavor, vegetable oil is an extremely good opportunity.
  • Increase the taste: marinate the chicken with a pinch of turmeric, salt and ginger-ginger paste for 15-20 minutes for a more rich taste.

Serving Suggestions: 

Serve it with steamed rice, pulao naan or roti. Raita or a fresh salad can use as a cooling assessment.
Dive into the strong, fiery flavors of this Andhra Chicken Curry and permit your flavor buds embark on a culinary journey thru South India. Happy cooking and experience every spicy, fragrant chunk!

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