I was introduced to this recipe by my ex-Indian neighbour. We used to share food with each other and I learned how to make a number of Indian dishes from her. I have to say that though I used the same recipe she passed to me, the results were slightly different. I wasn’t able to recreate the same taste and gravy consistency. I even used the same ingredients! Alas, this curry is delicious with rice but more so with noodles (in my opinion). Boil up some somen noodles, ladle on some curry and chicken and enjoy!
Andhra Chicken Curry
(taken and adapted from here)
For the masala:
- 1 tablespoon sesame seeds
- 2 tablespoons roasted peanuts
- 4-5 dried red chilies
- 1 tablespoon poppy seeds, soaked
For the rest of the dish:
- 750g chicken
- 3 tablespoons oil
- 1 bay leaf
- 1 piece cinnamon, about 1 inch
- 1 black cardamom
- 2-3 green cardamoms
- 4-5 cloves
- 6-8 black peppercorns
- ¼ teaspoon asafetida
- ½ teaspoon mustard seeds
- 15-20 curry leaves
- ½ teaspoon turmeric powder, separated into half portions
- 1 medium onion, chopped
- 1 tablespoon ginger-garlic paste
- Salt, to taste
- 1 tablespoon coriander powder
- ½ teaspoon chili powder
- 2 cups coconut milk
- 1 tablespoon tamarind paste (buy this from an Indian grocer)
- To make the masala, put sesame seeds, peanuts, dried chilies, and poppy seeds in a mixer jar and grind with a little water to make a fine paste.
- Heat oil in a deep non-stick pan, add bay leaf, cinnamon, black cardamom, green cardamoms, cloves, and black peppercorns and sauté.
- Add asafetida, mustard seeds, curry leaves and ¼ teaspoon turmeric powder and let the seeds sputter. Add onion and sauté till fragrant.
- Add the ginger-garlic paste to the pan and sauté for 1 minute. Add chicken and mix. Add salt and 1 cup of water and mix. Cover and cook for about 2 minutes.
- Add coriander powder, red chili powder and ¼ teaspoon turmeric powder and mix. Add the ground masala and mix. Cover and cook till chicken is done.
- Add coconut milk and mix well. Add tamarind paste and mix well. Cover and simmer for 2-3 minutes.
- Serve hot with rice, noodles, or chapati.