Simple Andhra Style Chicken Curry

 Simple Andhra style Chicken Curry

When you are in a hurry and want to make something delicious , yet easy, please do try this simple Andhra style Chicken Curry. A no fuss dish that tastes awesome with Biryani, Rice, Roti, Dosa or Idli, this is a dish that your whole family will love. 

Chicken is a great way to include protein in your diet. It is loaded with proteins, minerals and vitamins. Easy to digest, chicken builds muscles, strengthens bones, promotes heart health and aids in your journey of weight loss.

This dish can either be made in a pan or in a pressure pan. Here, I have made it in a pan. The secret to a perfectly cooked Andhra style chicken curry is to cook it on low flame and let the onion gravy fry slowly till the oil separates from the sides of the pan. 

Enjoy it with your family or serve it up as a showstopper at a party.

Ingredients needed:

½ Kg Broiler Chicken  (skinless ,with bones - curry cut)

2 standard measuring cups diced Onions (made into a paste in the blender)

1 Tsp Ginger Garlic paste

½ Tsp Turmeric Powder

1 ½ Tsp Salt ( or to taste)

1 ½ Tsp Chilli Powder

2 Tsps Coriander Powder

1 Tsp Garam Masala Powder

3 Tbsps Sunflower Refined Oil ( or any oil of your choice)

For the tempering:

1 Sprig Curry Leaves

1 Tsp Cumin Seeds

4 Cloves Garlic (Lightly crushed)

1 Tsp Sunflower Refined Oil (or any oil of your choice)

Let’s get going:

1.      Wash the chicken and drain well.

2.      In a bowl, place the chicken, and add 1 Tsp Ginger Garlic paste,  ½ Tsp Turmeric Powder, 1 ½ Tsp Salt ( or to taste), 1 ½ Tsp Chilli Powder, 2 Tsps Coriander Powder and 1 Tsp Garam Masala Powder. Mix well and let it marinate for 10 to 30 Minutes – depending on how much time you have or on how hungry you are.

3.      Heat a pan and pour in 3 Tbsps Sunflower Refined Oil ( or any oil of your choice). When hot, add the onion paste and fry on low flame till translucent. This should take about 3 to 4 minutes. If the flame is too high or you leave it for too long , you’ll know – it  will be burnt. So take care – translucent, not burnt.

4.      When the onions turn translucent, add the marinated chicken and mix well. Turn the heat to a high flame and cook for five minutes till all the sides of the chicken are seared. This seals in all the juices.

5.      Next, turn the flame to low and cook covered with half a cup of water. This enables the spices to blend well with the chicken. Don’t add too much water – the chicken becomes rubbery.

6.      When the water is absorbed and the gravy is thick – get the tempering ready.

7.      In a mortar crush the 4 cloves of Garlic and the Cumin seeds. In a separate small pan heat 1 Tsp oil. When hot, lower flame fully add the crushed garlic and  the cumin seeds. The cumin seeds will start spluttering – so stand away. Once the spluttering stops , turn off the flame and add the Curry leaves ( hope you have washed them before using) . Now, add this tempering into the chicken curry and mix well.

8.      On low heat , keep cooking for a few more minutes ( about 3 or 4 minutes) till dark brown.

9.      Serve hot with rice or roti.

10.  If you have followed all the steps in true word and spirit, your chicken curry is going to taste awesome. 

Bon Appétit