Ingredients For Andhra Chicken Curry:
| 500g chicken, cut into pieces |
| 2 tablespoons oil |
| 1 teaspoon mustard seeds |
| 1 stick cinnamon |
| 2 cloves |
| 2 cardamom pods |
| 1 large onion, finely chopped |
| 1 tablespoon ginger-garlic paste |
| 2 green chilies, slit |
| 1 teaspoon turmeric powder |
| 2 teaspoons red chili powder (adjust according to taste) |
| 1 teaspoon coriander powder |
| 1/2 teaspoon cumin powder |
| 1 cup tomato puree |
| Salt, to taste |
| 1 cup water |
| Fresh coriander leaves, for garnish |
| 1 teaspoon garam masala |
Method For Andhra Chicken Curry:
- Heat oil in a Vardaan Cookware’s Stainless Steel Pot over medium heat. Add mustard seeds, cinnamon, cloves, and cardamom. Let them sizzle for a few seconds.
- Add the onions and sauté until they turn golden brown.
- Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
- Add the chicken pieces, turmeric powder, red chili powder, coriander powder, and cumin powder. Cook until the chicken is well coated with the spices.
- Pour in the tomato puree and salt. Mix well and cook for a couple of minutes.
- Add water and bring to a boil. Then, reduce the heat to low, cover, and simmer until the chicken is tender and the curry has thickened, about 30 minutes.
- Sprinkle garam masala and garnish with fresh coriander leaves before serving.
- Serve hot with rice or chapatis.
