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Andhra Style Chicken Curry Recipe Step By Step
5 from 24 votes

Andhra Style Chicken Curry Recipe Step By Step

Andhra Style Chicken Curry features bone-in chicken marinated with turmeric and red chili, cooked in a spiced gravy enriched by a poppy seed and coconut paste. The curry combines aromatic whole spices, sautéed onions and green chilies, and ginger-garlic paste for a richly flavored, traditional South Indian dish with balanced heat and depth.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 3 people
Course: Lunch, Dinner
Cuisine: Indian

Ingredients

For marination
  • 500 g chicken bone-in, 1.1-pound
  • 1 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon salt
For the curry
  • 3 tablespoon sunflower oil
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 3 cloves
  • 2 green cardamom
  • 2 onion finely chopped, medium-sized
  • 2 green chilies chopped or slit
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon coriander powder
  • 1 tablespoon poppy seeds
  • 1 tablespoon coconut grated, fresh
  • 2 tomato finely chopped, medium-sized red
  • salt as required
  • 1 cup water hot
  • ½ teaspoon garam masala see note, powder
  • 4 tablespoon Coriander finely chopped, fresh leaves

Instructions

Marinate the chicken
    Cup of Yum
  1. Take the chicken pieces in a bowl, add turmeric powder, red chili powder, and salt. Mix everything well and set aside for 20 minutes.
Make the poppy seeds and coconut paste
  1. Dry roast the poppy seeds for a minute over low flame until crisp. Transfer to the grinding jar and allow to cool. Grind to make a powder, add coconut and very little water, and make a smooth paste.
Prepare the curry
  1. Heat oil in a heavy bottom pan or kadhai over medium heat. Once the oil is slightly hot, add bay leaf, cinnamon stick, cloves, and cardamoms. Saute for a couple of seconds until fragrant.
  2. Add chopped onions, green chilies, and sauté over medium flame till they are golden brown color (about 8 minutes).
  3. Add ginger-garlic paste and saute for 2 minutes until the raw smell goes.
  4. Add marinated chicken and sauté over medium to high flame for 2 minutes.
  5. Next, add coriander powder and poppy seeds-coconut paste. Continue to saute until the moisture dries.
  6. Add chopped tomatoes along with salt and further saute until tomatoes melt down completely and release oil.
  7. Then add hot water, stir once, reduce the heat to low, and close the lid. Cook until the chicken is done and oil separates (about 10-15 minutes).
  8. Finally, turn off the heat, add garam masala powder and coriander leaves. Stir to mix, cover the lid and rest it for 5 minutes to combine all the flavors.
  9. If using a pressure cooker, follow the same step-by-step process above and cook for about three whistles.
  10. Serve: Andhra chicken curry is ready to serve. Serve hot along with rice, roti, or your choice of meal.

Notes

  • Use bone-in chicken pieces for better flavor and tenderness in the curry.
  • Fresh poppy seeds are essential as they can quickly turn rancid and bitter; store them refrigerated in an airtight container.
  • If fresh poppy seeds and coconut are unavailable, substitute with soaked and peeled almonds, cashew nuts, or melon seeds for the paste.
  • Adjust the number of green chilies added to suit your preferred spice level.
  • Use either store-bought or homemade garam masala depending on availability.
  • Sunflower oil is used here, but vegetable or refined oils can be substituted if necessary.