Andhra chicken curry

When the hubby made a puppy face and asked “can you make chicken gravy with rice today please?”  It did melt my heart, but I couldn’t help remembering the horrendous disasters I had with a simple chicken curry.

The next few words out the husbands mouth “Ask mom how to make it” and then I was more determined than ever to make a chicken curry of my own, I was determined to make it as tasty as I could…

And yes, my determination did yield some spicy fruit…

Me: “is the curry good?”

Husband: “Yes, Yummy!”

Me: “Great, so my recipe worked…”

Husband: Stares at me and asks “u dint ask mom how to make this?”

Me: “Nope” and I give a toothy smile:-D

½ kg chicken (preferably chicken thigh)


2 tbsp curd

¼ tsp turmeric

½ tsp salt

Juice of half lemon

Mix all the marinade ingredients in a bowl and rub it through the chicken and let it marinate for 20 minutes.


3 Tbsp oil

1 green cardamom

½ inch cinnamon

2 cloves

5-6 black pepper corns

3 green chilies slit into half (adjust according to heat tolerance)

3 medium sized onions,

2 medium sized tomatoes

3 tbsp ginger garlic paste

3 tbsp freshly grated coconut

1 tsp coriander powder

1 ½ tsp chili powder

½ tsp roasted cumin powder

½ tsp garam masala

Salt to taste

1 bunch coriander leaves

Cut 2 onions into slivers and keep aside. Roughly chop one onion, 2 tomatoes and puree in a mixer (Food processor) and keep aside.

Heat oil in a pan; add the chicken pieces and fry for 5-8 minutes till they turn light golden brown. Take out the chicken keep aside. In the same oil, add cardamom, cinnamon, cloves and peppercorns. Sauté for 1 minute, add the onions fry till translucent ( About 4 minutes ), then add the ginger garlic paste and sauté for 4 minutes ,add in the coconut and fry for another 3-4 minutes. Now add the onion and tomato puree, half bunch chopped coriander and fry till oil starts separating. Add in the cumin, coriander and chili powder and fry for 2 minutes. Add 2 ½ cups of water cover and cook for 10 minutes. Then add in the chicken pieces, salt, cover and cook for about 15-20 minutes, till the gravy thickens. Garnish with chopped coriander and serve with Rice or roti.

Note: If using chicken breast, fry the chicken till 80 % cooked and add cook the chicken in gravy only for 5 minutes. Cooking the chicken breast in tomato sauce tends to make it rubbery.


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