I married a Telugu boy, who loves to eat. So I wanted to learn and cook more Andhra food at home.. Not that he fusses for food ever, but it is something a girl madly in love with a boy wants to do. So I picked up some recipes to delight him. This Andhra Style Spicy Chicken Curry is just that. What I love about this curry is the special masala that I make using red chilies, peanuts, poppy seeds and sesame seeds. This is the base of this curry. It gives a beautiful texture and flavour to the curry.
Andhra Food is generally very spicy in terms of hotness. I use a mix of guntur and kashmiri red chilies for both hotness and colour respectively. This recipe however uses Kashmiri chilies for milder palate. Replace it with Guntur dried chilies and it will be authentic 🙂
- 1 kg Chicken , curry cut (broken down whole chicken pieces with bones)
- 2 Onions , Finely chopped
- 2 Tomatoes , finely chopped
- 2 fresh green chillies , slit side ways
- 2 tbsp ginger garlic paste
- 2 tbsp Coriander powder
- ¼ tsp Cumin Powder
- ¼ tsp turmeric powder
- 1 tsp Garam Masala (1 cinnamon stick, 4 cloves, 2 cardamoms – finely ground in a mortar pestle)
- 100 gms coconut milk
- 10 curry leaves
- 2 tbsp ghee (clarified butter – Use regular oil if you don’t have clarified butter)
- 1 tsp Oil
- Salt to taste
- 1 ½ tbps white poppy seeds (if you don’t get white poppy seeds, use white sesame seeds instead)
- 1 ½ tbsp white sesame seeds
- 6 dry Red Kashmiri Red Chilies , soaked for 15 mins in hot water (you can use any other dried red chilies)
- ½ a cup , roasted peanuts
To make this Andhra Style Chicken Curry, first marinate the chicken in salt and ginger garlic paste overnight
To make the peanut chili paste for this recipe, lightly roast the sesame seeds and poppy seeds. Put the red chillies, poppy & sesame seeds and the peanut along with 2 tbsp of water in a food processor. Blend until you get a rich red colour course paste
In a hot deep bottom pan, add 2 tbsp ghee in low heat. Wait for a couple of minutes and add the onions
Sauté the onion till pink and then add the slit green chilies.
Then add the chicken. Mix it with the onions once and then leave it for 4 minutes on high flame. Now, turn the pieces to see a nice caramelized colour and do the same for 4-5 minutes for the other side to caramelize.
Now add the cumin, turmeric, coriander powder and the tomatoes. Mix well and let the tomatoes cook for 3-4 mins
Now add the peanut chili paste and mix gently to coat the chicken pieces. If you feel the mixture is too dry, add ¼ cup water and cover with lid. Allow the chicken to cook in the amazing spice mix for about 20 mins. Turn the chicken occasionally
Now add the coconut milk and cook the chicken in open flame to bring down the curry consistency of your liking.
Now add the garam masala powder, mix well and take the pan off the heat. Transfer to a serving dish
We will now make the finishing temper. In India we call this the “tadka”. Take a separate small deep pan and put it on heat. Once the pan is hot, add the 1 tbsp oil. Add curry leaves immediately and take it off as soon as the splintering sound ends.
Now finish of the chicken with the tempered curry leaves.
Food Marriage Tips
- Peanuts Chili paste is so diverse. I used this to make baby potatoes curry and it turned out really awesome. If you are a vegetarian, you can try this option
- Peanuts and chicken are super common especially in Mediterranean cuisine. Chicken satay too are a good example of this paring. So go crazy with this paring
- Coconut Milk and South Indian curries are a match made in heaven. I love using coconut milk whenever I can. Replace this with milk/cream in your dishes, and they turn out different yet yummy
If you like this Andhra Style spicy Chicken Curry recipe, please do rate it near the comments section below. Also, do try my other Indian Curry recipes:
You can also try my other Chicken Recipes:
- Thyme and Lemon roasted chicken
- Roasted Bell Pepper Chicken Salad
- Easy and Quick Pan Fried Chicken Breast
I am super delighted that this recipe got featured on Everten Australia Blog by Becky Gilhespie, a Masterchef UK semifinalist: Here is the link