Fiery Spiced Chicken Curry — Andhra Chicken Curry
A fiery Andhra chicken curry with toasted spices, dried red chillies, tamarind, and curry leaves, finished with a deep red gravy that clings tight.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken dry, rub with 0.5 tsp salt and 0.5 tsp turmeric, rest 5 minutes. Toast coriander, cumin, fennel seeds, peppercorns, and dried red chillies in a dry skillet over medium heat 2–3 minutes until fragrant. Cool, grind coarsely, mix with Kashmiri chilli powder, tamarind paste, remaining turmeric, and 6 tbsp water into a smooth thick paste.
Sear
Heat 3 tbsp oil in a large heavy saucepan or Dutch oven over medium heat. Add curry leaves, crackle 10 seconds. Working in batches if needed to avoid crowding, sear chicken skin-side down 4–5 minutes undisturbed until deeply golden, flip, sear 2–3 minutes. Remove and set aside.
Saute
Add remaining 1 tbsp oil, cook sliced shallots 4–5 minutes on medium, stirring, until edges brown. Add ginger-garlic paste and green chillies, cook 1 minute until raw smell fades. Add chopped tomato and remaining salt, cook 3–4 minutes on medium-low, mashing until broken down.
Build
Stir in spice paste, cook 4–5 minutes on medium-low, stirring, until oil beads at edges and masala turns deep red. Return chicken with juices, add 400ml hot water, stir, cover, simmer on low 14–16 minutes until chicken reaches 165°F internal temperature.
Reduce
Uncover, reduce on medium 2–3 minutes until gravy clings tightly and deepens in colour. Stir in garam masala off heat, rest covered 2 minutes.
Plate
Garnish with fresh coriander and serve with steamed rice, dosa, or paratha, lime pickle, and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.