Chef Srinu from the Southern Spice restaurant shows Aditya Bal how to cook Andhra style chicken curry which is spicy and goes best with steamed rice.
3 Tbsp refined oil
1 bay leaf
3 green cardamom
1 small stick cinnamon
1 onion, sliced
1 Tbsp ginger-garlic paste
1/2 kg chicken, cut into bite size pieces
1 tsp turmeric
Salt, to taste
2 cups water
2 green chillies, slit
A handful of curry leaves
2 tsp red chilli powder
2 Tbsp cashew nuts - poppy seed paste (Soak 15 cashews and 1 Tbsp poppy seed in a cup of milk for an hour. Grind it into a paste.)
2 tsp chicken masala
2 tsp kasoori methi
1 tsp garam masala
2 tsp dhaniya powder
Chopped coriander leaves, to ganrish
In a wok add refined oil. Add a bay leaf, green cardamom, cloves, cinnamon. Let them release the aroma.
Now add onions. Saute till golden brown and then add the ginger-garlic paste. Mix and add the chicken pieces. Saute till they start to color a bit.
Now add the turmeric and salt. Toss and add water.
Add the green chilli and curry leaves. Let the curry simmer.
Add the red chilli powder, cashew nut -poppy seed paste, chicken masala, kasoori methi, garam masala and dhaniya powder. Mix well and let the curry simmer till the chicken is cooked. Add more water if required.
Garnish with coriander leaves and serve with steamed rice.
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