Spicy Andhra Chicken curry

Name: Spicy Andhra Chicken curry
Cuisine: Indian
Ingredients: 750 gm Chicken cleaned and cut into medium size pieces; 1 tbsp ginger garlic paste; 2 Onions finely chopped; 2 small tomatoes chopped; 3-4 green chillies slit; 1 tsp turmeric powder; 2-3 tsp red chilli powder; 2 tsp dhania powder; 1 tsp garam masala (preferably homemade); 2 tsp khus-khus coconut paste; 5 tbsp oil; to taste Salt; 1 sprig curry leaves

Sailaja Kosuri @cook_12675928

#FIHRTiffinyEntry

Andhra cuisine is known for it's spicyness. The Chicken curry is probably the most commonly prepared curry in non-vegetarian bones in Andhra/ Telangana .

#FIHRTiffinyEntry

Andhra cuisine is known for it's spicyness. The Chicken curry is probably the most commonly prepared curry in non-vegetarian bones in Andhra/ Telangana .

Sailaja Kosuri @cook_12675928

#FIHRTiffinyEntry

Andhra cuisine is known for it's spicyness. The Chicken curry is probably the most commonly prepared curry in non-vegetarian bones in Andhra/ Telangana .

#FIHRTiffinyEntry

Andhra cuisine is known for it's spicyness. The Chicken curry is probably the most commonly prepared curry in non-vegetarian bones in Andhra/ Telangana .

Saved

Ingredients

750 gmChicken cleaned and cut into medium size pieces
1 tbspginger garlic paste
2Onions finely chopped
2small tomatoes chopped
3-4green chillies slit
1 tspturmeric powder
2-3 tspred chilli powder
2 tspdhania powder
1 tspgaram masala (preferably homemade)
2 tspkhus-khus coconut paste
5 tbspoil
to tasteSalt
1 sprigcurry leaves

Saved

Steps

1

Clean and wash the chicken thoroughly and drain the water
Marinate the chicken with ginger-garlic paste, turmeric, chilli powder and a little salt for an hour
2

Heat oil in a pan. Add the onions and chillies and fry till the onions turn pink.
3

Add the marinated chicken and mix well.
Cover and cook for 5 minutes till the chicken is seared well.
4

Add tomatoes, mix and let it cook for 3 minutes.
5

Add 2 cups water and let it cook for 15-20 mintues on medium heat.
6

Add dhania powder, garam masala, khuskhus-coconut paste, salt, curry leaves and simmer on slow heat for 10 minutes or so till a layer of oil forms on the top.
7

Mix and take off the heat. Garnish with coriander leaves and serve hot with rice/ rotis.