Andhra Chicken Curry Recipe

Ingredients

Servings:

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

salt

1 tsp

paprika

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.

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.

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.

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.

Step 5

Add the chopped onions and sauté until translucent.

Step 6

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

Step 7

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

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.

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.