By BINDU 10 Comments
Andhra Chicken Curry with step by step instructions.
Andhra chicken curry is a delicious, tempting and mouth-watering recipe with rich gravy.The two main ingredients which make this recipe so special are coconut and poppy seeds.this curry tastes goodwhen served with pulao rice or with normal rice.
This is my grandma’s recipe.I used to visit my maternal grand parent’s village(near Vijayawada) during summer holidays. I never saw chicken shop or any meat shop in that village.everyone used to grow hens& chickens at their homes.the town crier comes on every Saturday(with a drum and sticks) announcing that “the goat meat will be available at village outskirt.those who want to buy can come over there by tomorrow morning”. that is called “Chatimpu” in theTelugu language.
Some of my youtube channel viewers asked me “Why have you added all the masala pastes at the end, why not in the beginning?”.The answer is “Ifollowed the same method my grandmother used. I too had the same doubt -“adding spices at the end”.she told me “For this particular recipe you need to add them at the end.i.e after the chicken gets cooked completely.The masala and coconut & ginger garlic paste, when added together(in the beginning) makes the gravy thick and they do not allow thechicken to get cooked properly”.but you can add ginger garlic paste while sautéing onions. I added ginger garlic paste at the end but cooked it for sufficient time till all the raw flavor has gone.
some viewers from Dubai asked me that “poppy seeds are banned in Dubai.what is the substitute for poppy seeds?”. Even I didn’t know that the poppy seeds are banned in Dubai. Then I have gone through some web articles and came to know that poppy seeds contain morphine. there is no exact ingredient that can substitute poppy seeds but you can use few cashew nuts instead. some viewers asked me “can I skip adding coconut”. of course you can if you don’t like.cooking has no limits. by avoiding or adding a single ingredient you can become the author of that recipe. Try and enjoy my Andhra chicken curry.
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Text version of Andhra Chicken curry
Andhra Chicken curry
Recipe Type: Main
Cuisine: ANDHRA
Author: BINDU
Prep time:
Cook time:
Total time:
Serves: 3-4
Spicy and tasty Andhra style chicken curry with fresh coconut and poppy seeds as main ingredients.
Ingredients
- chicken – 500 grams
- onions chopped – 2 medium-sized
- green chilies chopped – 3
- coconut chopped – 1/8 cup or coconut milk – 1/4 cup
- ginger – 1 1/2 inch piece
- garlic cloves – 7
- poppy seeds – 2 teaspoons
- cloves – 7
- cinnamon sticks – 1 inch (2 pieces)
- cardamoms – 1 or 2
- cumin seeds – 1/4 teaspoon
- coriander seeds – 4 tbsp
- red chili powder – 3 teaspoons
- salt – as required
- turmeric powder – 1/4 teaspoon
- oil-6 tbsp
- coriander leaves – 1/4 cup
Instructions
Marinating the chicken
- rinse the chicken thoroughly.
- add 1/4 teaspoon of turmeric powder, 1 teaspoon of salt, red chili powder(1 teaspoon).
- mix well and let it rest for about 30 minutes.
Preparing masala
- heat up the pan, add coriander seeds, cloves, cinnamon sticks, cumin seeds and sauté until you feel the nice flavor of the spices.
- let them cool down and put them in a mixer jar.
- make into fine powder.
- in the same pan add poppy seeds and sauté till they start spluttering.
- put poppy seeds and coconut in the mixer and make them into a fine paste adding alittle water.
- next put ginger, garlic and green chilies in the mixer and make them into a paste.
Preparing Curry
- heat oil in a pan
- add chopped onions, green chilies and sauté until soft.
- add turmeric powder, red chili powder and mix well.
- put the chicken marinade and mix well.cover it and cook for 5 minutes on medium flame.
- open the lid, mix it for once, add 2 cups of water.
- cover it again and cook for 15-20 minutes on medium flame.
- after 15 minutes, run spoon or knife through a chicken piece and check whether thechicken is cooked or not.
- if the knife slides easily then chicken is cooked perfectly.
- add ginger garlic paste, masala powder, and coconut paste. you can add alittle water if the gravy becomes thick after adding all the masalas.
- cook it on a low flame until oil separates from the gravy.
- garnish with coriander leaves and turn off the heat.
Notes
1.you can adjust all the spices according to your taste.[br]2.serve them with hot plain rice or roti.[br]3.tastes excellent when served with pulao rice.
Video version of Andhra Chicken curry
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Reader Interactions
Comments
Miraj
Hii
I’m miraj Desai from gujrat near surat,,,,I see your chiken curry resipee very nice..
Thanks forReply
BINDU
You are welcome Miraj ……
Reply
Vijaya
Hi, I love grandmas recipes. I think they put spices after the chicken is partially cooked because they use natu kodi those days. I have a question, what kind of red chilli powder did you use for this recipe, I really like the color.
-thanks,
Reply
SACBINHON
Hi, Vijaya garu.miru cheppindi correct andi, maa ammamma inka amma ayithe chicken 3 vanthulu cook ayyaka anni masalaalu vesevaaru chivariki allam vellulli paste to saha.endukante naatu kodi meat chaala hard gaa untundi kada.naaku adi chusi alane cook cheydam alavaatu ayipoyindi.farm chicken kuda alane vanduthanu.nenu vesina kaaram three mangoes kaaram andi adi uragaaya pettadaaniki ekkuvaga vaadatharu.
Reply
Vijaya
Hi Bindu garu, mee ammgaru gurinchi chadivanu, chala bada vesindi. Memu india velli chala rosulu eiyindi. Isari vellinappudu avakaya karam gurinchi adagali.
-take care
Reply
SACBINHON
Hi Vijaya garu :).thank you for spending your valuable time andi.miru India ni Avakayini chaala miss ayinatlunnaru….
Reply
Neville
You have a ‘”delicious website”. I suppose you cater to international viewers and would be grateful if you could answer in English in your comments page instead of using the vernacular language. Thanks Neville Toronto
Reply
BINDU
Thank you for your compliment dear Nivelle.Sure, I will try to follow your kind suggestion.
Reply
Deepika
Hi Bindu Garu
Nice recipe and I…I tried Andhra chicken fry also…chaala tasty ga vachindhi…..
Naaku oka undhi andi, ippudu ee fry recipe and curry recipe looks meeting 500gms ki measurements ichaaru kada….for 1kg can we double the ingredients?Reply
Oliver Oz
I have been trying various recipes of this exact meal for some time now. They all mention to ad the spices at an earlier time. Your recipe, bless be your Grand Mother, works the BEST. It makes a huge difference to ad the Ginger, Garlic and Chili paste at the end, after the chicken is cooked as well as the Coconut and the Spices. Gives a complete different texture to the chicken and the gravy. I also added curry leaves. Thank you for sharing your secret.
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