Andhra Chicken Curry Recipe

Rating 5.0
| 2
Andhra chicken curry is known for its rich and spicy flavors. This is an easy dish that can be done within an hour and is best served with naan, rice or sourdough bread.
Utensils Dinner
Globe Indian
Chef Sara has been teaching Indian cooking for over 30 years. When she first came to the U.S., Chef Sara noticed that restaurants prepared traditional Indian dishes using artificial flavoring and additives. Her mission is to educate both experienced and beginner cooks on the importance of whole food ingredients and the impact they have on the final product. She looks forward to teaching you how to cut, chop, mince, and mix your first set of Indian dishes.


1 cup(s)
vegetable oil, divided
small onion, sliced
green chili peppers, cut in half
1 cup(s)
chopped cilantro, plus more for garnish
1/2 cup(s)
chopped mint
2 cup(s)
water plus more as needed, divided
1 tsp
cummin seeds
green cardamom pods
cinnamon stick
bay leaf
2 cup(s)
chopped onion
2 tblsp
ginger garlic paste, see notes 1
1 cup(s)
finely chopped Roma tomatoes
1 tsp
1 tsp
1/2 tsp
ground turmeric
2 tblsp
ground coriander
2 lb
bone-in or boneless chicken, cut into bite-sized pieces
1/2 cup(s)
coconut milk
2 tsp
lemon juice
1 tsp
garam masala

Directions 13 steps | 80 Minutes

Step 1

Measure and prep all ingredients.

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Step 2

In a 4-quart cooking pot over medium heat, heat one tablespoon of vegetable oil. Add the sliced onion and halved green chili peppers. Cook until soft. Remove to a plate and let cool.

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Step 3

In the jar of a blender, add the cooked onions and green chili peppers, chopped cilantro, chopped mint and one cup of water. Grind the mixture to a smooth paste. Set the green paste mixture aside.

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Step 4

Heat the remaining oil over medium heat in the same pot that was used for sautéing onions and peppers. When the oil is slightly warm, add the cumin seeds, cardamom pods, cinnamon stick and bay leaf. Cook until the spices are golden brown. Be sure not to overheat the oil and go past the smoke point. 

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Step 5

Add the chopped onions and sauté until translucent.

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Step 6

Add the ginger-garlic paste and cook for 2 minutes. 

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Step 7

Add the chopped tomatoes and cook until the tomatoes break down.

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Step 8

Stir in four tablespoons of water, salt, paprika, ground turmeric and ground coriander. Mix until well combined and cook, stirring constantly, for 4 minutes.

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Step 9

Add the chopped chicken, making sure both sides of the chicken are well covered with the mixture. Sauté for 8 minutes. Whenever the pot looks dry, add about four tablespoons of water to prevent the spices from drying out. 

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Step 10

Stir in the reserved green paste and coconut milk. Cook for 8 minutes.

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Step 11

Add two cups of water, lemon juice and garam masala. Stir until well combined with the chicken. 

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Step 12

Cover the pot with the lid and reduce the heat to low. Let the curry simmer until the chicken is tender and the curry has been reduced by half.

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Step 13

Garnish with chopped cilantro and enjoy!

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  1. Garlic ginger paste can be made by combining one tablespoon of garlic paste and one tablespoon of ginger paste.

Nutrition Per Serving
View All
97.2 g
45.8 g
19.1 g


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Sam N.


13 Jul 2022

Very yummy andhra chicken curry recipe. Great job on the video!

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Carmela G.


12 Jul 2022

This is an easy and great tasting recipe of Andhra Chicken Curry to replicate.

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