Andhra Chicken
Andhra chicken curry is a creamy, luxuriant delight. Packed with flavour and a sauce like no other, this South Indian treasure is a keeper for sure. Learn just how simple it is to make at home too.
Servings: 4
Calories: 845kcal
Ingredients
For the cashew paste
- ½ cup cashew nuts (unsalted)
- 1 tbsp sesame seeds
- 1 tbsp white poppy seeds (khus khus)
- 4 dried chillies
- ½ cup milk
For the curry
- 2 lb chicken thighs cut into bitesized chunks (about 800g)
- 1 tbsp ginger crushed
- 2 tbsp ghee (or vegetable oil)
- 1 stem curry leaves
- 2 onions (medium sized, thinly sliced)
- 1 tbsp garlic crushed
- 2 green chillies chopped
- 2 tomatoes chopped
- ½ tsp turmeric
- 2 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 200 ml coconut milk (6.8oz)
- 1½ tsp salt
Instructions
For the cashew paste
- In a dry pan, dry fry the chillies, sesame seeds and poppy seeds for 1-2 minutes until toasted.
- Add to a spice grinder and grind into a fine powder.
- Add the powder to a jug with the cashews and milk and using a stick blender, blend into a smooth paste. Set aside.
For the curry
- Heat the oil in a heavy based pan until just hot. Add the curry leaves and let them sizzle.
- Add the onion and stir well. Let them fry, stirring regularly for 5 minutes until soft and golden.
- Add the ginger, garlic and chopped green chillies and stir for about 30 seconds before adding the chicken.
- Stir fry the chicken for 3-4 minutes before adding the tomatoes and cooking for a further 3-4 minutes until mushy.
- Add the turmeric, coriander, cumin and garam masala. Stir well to incorporate.
- Add the cashew nut paste, coconut milk, salt and about 400ml of water.
- Bring to a boil then reduce the heat to low and simmer gently for 35 minutes. Stir regularly to avoid the sauce sticking to the base of the pan.
- Remove from the heat and serve with rice or Indian breads.
Notes
• Stir regularly (every few minutes) to avoid this curry catching on the bottom of the pan.
• Garnish - I like to fry up a few more fresh curry leaves until crisp (10 seconds in the oil) and slice up some slices of fresh green chillies for extra heat. This is optional, but I appreciate how it looks and tastes!
Nutrition
Calories: 845kcal | Carbohydrates: 22g | Protein: 44g | Fat: 66g | Saturated Fat: 26g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 245mg | Sodium: 1151mg | Potassium: 1046mg | Fiber: 5g | Sugar: 7g | Vitamin A: 898IU | Vitamin C: 27mg | Calcium: 170mg | Iron: 6mg