Andhra Chicken Curry

A hot and robust Andhra curry of chicken with green chillies, curry leaves and a toasted spice powder.

TIME BREAKDOWN
Prep: 20 min
Cook: 45 min
Total: 1 hour 5 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 800g chicken thighs and drumsticks, bone in, skin removed
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 4 cloves
  • 5cm cinnamon stick
  • 2 green cardamom pods
  • 2 tbsp unsweetened desiccated coconut
  • 4 tbsp vegetable oil
  • 2 onions, finely chopped
  • 1 tbsp fresh root ginger and garlic paste
  • 3 green chillies, slit lengthways
  • 12 fresh curry leaves
  • 2 tomatoes, chopped
  • 2 tsp hot red chilli powder
  • 1/2 tsp ground turmeric
  • 1 1/2 tsp salt
  • 250ml water
  • 2 tbsp chopped fresh coriander

Method

  1. Dry-roast the coriander, cumin, fennel, cloves, cinnamon, cardamom and coconut in a pan over a medium heat for 2 minutes until fragrant. Cool and grind to a fine powder.

  2. Heat the oil in a heavy pan over a medium heat. Add the onions and cook for 10 minutes until deep golden.

  3. Add the ginger and garlic paste, green chillies and curry leaves and cook for 2 minutes. Add the tomatoes, chilli powder, turmeric and salt and cook for 6 minutes until the oil separates.

  4. Add the chicken and stir for 5 minutes to seal and coat in the masala.

  5. Pour in the water, bring to a simmer, cover and cook for 20 minutes. Stir in the ground spice powder and cook uncovered for 10 minutes until the chicken is tender and the gravy is thick.

  6. Scatter over the coriander and serve with rice or roti.