Andhra Chicken Gravy -Extra hot curry made with fiery red chillies from the famed Guntur chilli market.
- Cook Time30 min
- YieldServes 1
- ½ kg Chicken
- 4 Dry Red chillies
- 2 OnionFinely chopped
- 1 tbsp Cumin seeds
- CardamomTo taste
- 1 Cinnamon – 1 inch piece
- 1 tbsp Thillai’s Chilli powder
- 1 tbsp Thillai’s Coriander powder
- Salt to taste
- Curry leaves – 2 spring
- Coriander leaves- For garnishing
For Masala Paste
- 1 cup Coconut
- 4 tbsp Cashews
- 1 tbsp Thillai’s turmeric powder
- 1 tbsp Ginger Garlic paste
Clean and cut the chicken into medium-sized pieces take in a bowl Marinate the chicken with ginger-garlic paste & thillai’s turmeric powder set this aside for 15min.
Heat oil in a kadai.Add in raw cardamom, cinnamon, cumin seeds, and red chillies.
Add in onions and fry till golden. Now add in ginger&garlic paste and mix well.
Now add in tomatoes and cook till oil separates.
Now add in thillai’s chilli and coriander powder. Pour in the blender masala of coconut and cashews to a smooth paste by adding some water and mix well.
Take a frying pan heat the oil in simmer and fry some curry leaves and add in the marinated chicken in this oil and sauté well Remove this and set aside.
Now add these chicken pieces in the gravy and mix well.
Add the required amount of water and salt bring that to boil. Cover and cook this on a low flame for 30 mins.
Garnish with Coriander leaves and mix well.