Andhra Chicken Curry
An authentic non-vegetarian recipe from Andhra Pradesh, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
800g Chicken (bone-in, curry cut)
3piece Onions (finely sliced)
2piece Tomatoes (chopped)
30g Ginger-garlic paste
4piece Green chillies (slit)
6piece Dry red chillies (Guntur variety)
50g Coconut (grated or desiccated)
15g Poppy seeds (khus khus)
20g Cashew nuts
5g Mustard seeds
15piece Curry leaves
4g Turmeric powder
10g Coriander powder
10g Red chilli powder (Guntur)
5g Garam masala
60ml Oil
8g Salt
20g Coriander leaves (chopped)
18 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Dry roast the poppy seeds, cashew nuts, and grated coconut in a pan until lightly golden. Cool and grind into a smooth paste with a little water. Set aside.
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Marinate the chicken pieces with turmeric, half the red chilli powder, ginger-garlic paste, and salt for 20 minutes.
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Heat oil in a heavy-bottomed pan over medium-high heat. Add mustard seeds and let them splutter. Add curry leaves and dry red chillies and fry for 30 seconds.
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Add the sliced onions and cook, stirring frequently, for 12–15 minutes until deep golden brown. This step is crucial for the rich colour and flavour of the curry.
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Add the remaining ginger-garlic paste and green chillies. Sauté for 2 minutes until the raw smell disappears.
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Add chopped tomatoes and cook until they break down completely and oil begins to separate, about 8 minutes.
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Add coriander powder, remaining red chilli powder, and turmeric. Stir well and cook the masala for 2 minutes.
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Add the marinated chicken pieces and stir to coat in the masala. Cook on high heat for 5 minutes, stirring frequently.
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Add the coconut-poppy seed-cashew paste and mix well. Add 200 ml of water, cover, and cook on medium heat for 20–25 minutes until the chicken is cooked through and the oil floats on top.
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Sprinkle garam masala, garnish with coriander leaves, and serve hot with steamed rice or roti.
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Chef's Tips
Guntur red chillies are what give Andhra chicken curry its fiery heat and deep red colour — use them if available.
Deeply caramelising the onions is the foundation of this curry; don't rush this step.
The coconut-poppy seed-cashew paste adds body and a subtle richness that balances the heat.
Andhra curries are intentionally spicy — reduce the red chilli quantity if you prefer a milder version.
About This Dish
Andhra Chicken Curry is a traditional non-vegetarian dish from Andhra Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Guntur red chillies are what give Andhra chicken curry its fiery heat and deep red colour — use them if available. - Deeply caramelising the onions is the foundation of this curry; don't rush this step. - The coconut-poppy seed-cashew paste adds body and a subtle richness that balances the heat. - Andhra curries are intentionally spicy — reduce the red chilli quantity if you prefer a milder version.
Category
Non-Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium