Andhra Chicken Curry

Quick Info

• Prep: 20 mins
• Cook: 40 mins
• Servings: 4

Ingredient Substitutes

• Butter → Coconut Oil
• Chicken → Tofu

Ingredients

• 500g chicken, cut into medium pieces
• 2 medium onions, finely chopped
• 2 medium tomatoes, pureed
• 2 tbsp ginger-garlic paste
• 2 green chilies, slit
• 8–10 curry leaves
• 2 tsp coriander powder
• 1½ tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 3 tbsp oil
• Salt to taste
• Handful fresh coriander leaves, chopped
• 1 cup water

Instructions

1. Gather ingredients and equipment: kadai, knife, blender, spoons, bowls.
2. Chop onions finely, puree tomatoes, slit green chilies, chop coriander.
3. Optional: Marinate chicken with yogurt, salt, chili powder, turmeric, and ginger-garlic paste for 30 mins.
4. Heat oil in a heavy pan. Add curry leaves and green chilies, let them splutter.
5. Add chopped onions, sauté 8–12 mins until golden brown.
6. Add ginger-garlic paste, sauté until raw smell disappears.
7. Stir in tomato puree, cook 8–12 mins until oil separates.
8. Add turmeric, chili powder, coriander, cumin, and salt. Fry 2–3 mins.
9. Add chicken pieces, coat well with masala. Cook 5–6 mins.
10. Add 1 cup water, cover, simmer 20–25 mins until chicken is tender.
11. 1Sprinkle garam masala, stir well.
12. 1Garnish with chopped coriander leaves, optional lemon juice.
13. 1Serve hot with steamed rice, roti, or dosa.

Tips & Variations

Marinate chicken for at least 30 mins for tenderness | Use bone-in chicken for richer flavor | Add Guntur red chilies for authentic Andhra heat | Cook onions slowly until golden – this is key | Let curry rest 10 mins before serving for deeper taste.

You will love it

This Andhra-style chicken curry is a beloved dish from the kitchens of Vijayawada. It combines slow-cooked onions, tangy tomatoes, and fiery Andhra spices to create a rich, hearty gravy. With tender chicken pieces simmered to perfection, this curry captures the authentic flavors of Andhra cuisine and is perfect for family meals or festive occasions.

Tools Required

FAQ

More recipes from andhra-pradesh

Gongura Mutton

A tangy and spicy mutton curry made with gongura leaves, a signature Andhra dish.

Pesarattu

A thin, protein-rich crepe from Andhra Pradesh made from whole green gram (moong); usually served with ginger chutney or stuffed with upma.

Pulihora

A tangy, spiced rice dish flavored with tamarind pulp, curry leaves, and tempered spices; a staple prasadam in Andhra temples.

Bobbatlu

A festive sweet flatbread stuffed with chana dal and jaggery, flavored with cardamom; a Ugadi and special occasion delicacy in Andhra Pradesh.

Lemon Pulihora

A tangy, refreshing rice dish flavored with lemon juice, curry leaves, and green chilies; popular as prasadam and travel food.

Mango Pulihora

A seasonal tangy rice dish made with grated raw mango, tempered spices, and curry leaves; a summer delicacy in Andhra cuisine.

Ugadi Pachadi

A symbolic chutney made with raw mango, neem flowers, jaggery, tamarind, and chili; represents all six tastes of life.

Ariselu

A traditional Andhra sweet made with rice flour and jaggery, deep-fried into round discs, prepared for festivals like Ugadi.