Photograph of the finished Andhra chicken curry

India · Gà nấu cà ri cay Andhra

Andhra chicken curry

50 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 3.5 lb
  • Photograph of Dried chillies Dried chillies 3.5 oz
  • Photograph of Red chilli powder Red chilli powder 2.1 oz
  • Photograph of Onion Onion 2.4
  • Photograph of Tomato Tomato 8
  • Photograph of Curry leaves Curry leaves 48 leaves
  • Photograph of Ginger Ginger 4.2 oz
  • Photograph of Coriander seed powder Coriander seed powder 1.4 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Herbs Herbs 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 The Andhra region uses a larger quantity of chili peppers than any other area, after roasting the dried chilies and grinding them into a coarse powder.
  2. 2 Marinate the chicken with crushed ginger and garlic, chili powder, and turmeric for 30 minutes.
  3. 3 Sauté the onions for 12 minutes, then add the chopped tomatoes and cook for 10 minutes.
  4. 4 Add the chicken and stir-fry for 8 minutes to allow the flavors to infuse, then add a little water.
  5. 5 Cook for 20 minutes, simmering until the sauce coats the chicken pieces rather than becoming watery.
  6. 6 Sauté the curry leaves in oil, then pour the sauce over them and sprinkle with herbs.

With an appliance

  • Pressure cooker 43 min

    Replace step 5: after tossing the chicken with the sauce, add a little water, then cook under high pressure for 8 minutes and release the pressure naturally for 5 minutes; this reduces the cooking time by about 7 minutes compared to the normal 20 minutes, resulting in evenly tender meat without the need to watch for the liquid to evaporate. Open the lid and cook for 3 minutes to allow the sauce to coat the chicken before pouring in the curry leaf oil in step 6.

Start cooking