Monday, July 8, 2013

Chicken curry- Andhra style

Being a total chicken fan, i always hunt for ways to cook it differently. This time i searched for south Indian recipe and since i always ordered the Andhra chicken curry whichever restaurant we went in  Hyderabad , as i liked it a lot, so i decided to prepare in on my own this time.
To my luck i came out with a delicious and rich andhra chicken curry. I used poppy seed and coconut to prepare the gravy. I was surprised with the effects that this two ingredients had on my dish. It was more flavorful and the chicken curry tasted simply superb.
I know many of my friends like me are chicken curry fan, i dedicate this curry to them

Andhra chicken curry

This Recipe
Serves- 4
Preparation time- 10 minutes
Cooking time- 30 minutes
Level of difficulty- easy

  • Chicken- 1 Kg(curry cut)
  • Onion- 2, Sliced
  • Green chillies- 2 or as per taste
  • Fresh tomato puree- of 1 Tomato, large
  • Coriander powder- 1 Tbsp
  • Pepper powder- 1 Tsp
  • Poppy seed- 1.5 Tbsp
  • Coconut grated dry- 2 Tbsp
  • Salt to taste
  • Oil - 1 Tbsp 
  • Coriander to garnish
Marinade ingredients 
  • Ginger garlic paste- 1 Tbsp
  • Salt to taste
  • Turmeric- 2 Tsp
  • Pepper powder- 1 Tsp
  • Garam masala powder- 1 Tsp
  • Red chilly powder- 2 Tsp
  • curry leaves
  • Oil- 1 Tbsp
For the Chaunk (ingredients before boiling)
  • Oil- - 1 Tbsp
  • Cumin seed- 1 Tsp
  • Cardamom- 2 to 3
  • Cloves- 2 to 3
  • Cinnamom - 1
  • Bay leaf- 1
  • Water - 200 Ml
chicken curry, south Indian


Step 1.
  • Heat a frying pan, once its hot add the poppy seed and fry until it starts spluttering, carefully handle as they are of particle size and may get burn immediately so as soon as the spluttering starts transfer it to the grinding jar and add little cold water to it. In the same pan add the grated dry coconut and fry until their color changes to golden. Transfer this to the grinding jar. 
  • Now add little water and grind to prepare a coarse to fine paste.
Step 2.
  • Marinade the chicken with the listed marinade ingredients.
  • Now we temper(Chaunk). Heat oil in a skillet or kadai. Add all the Chaunk ingredients except water. Once you can smell the aroma coming out of the whole spices add the marinated chicken. Stir for 2 minutes. Add water and boil it for 10 minutes until chicken is 3/4th cooked Or else pressure cook until 1 whistle is released.
Step 3.
  • Heat 1 Tbsp of oil in an pan, add the onions and green chillies fry until onion turns translucent.
  • Now add the tomato puree, coriander powder, pepper powder and season with salt , fry until the color changes to little brown.
  • Now add the poppy seed and coconut paste to this, fry for 3 minutes.
  • Now add the boiled chicken along with all the ingredients(water, whole spices,etc..)
  • Simmer for 5 to 10 minutes in low heat or until you have the gravy of desired consistency.
  • Finally add the chopped coriander leaves.
Serve hot with nan, chapati or tastes awesome.

Thanks and Happy cooking....Enjoy!!!!!!!!!!!

By- Sushmita pandit.

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