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ANDHRA CHICKEN CURRY

 ANDHRA CHICKEN CURRY




Chicken curry is one of my favorite recipes and today I am preparing Andhra chicken curry. In Andhra Pradesh, Chicken curry prepared in various methods, but through this post, I share a tasty and famous chicken curry. Its preparation is very easy and the taste is amazing. In south Indian people like this chicken curry with white rice and dosa. Many people like dosa- chicken curry combination in breakfast.

In this recipe, I used simple ingredients and used bone chicken.

Actually, the traditional way of Chicken curry preparation has mainly three steps - 

  • First of all, remove the feathers on the chicken.
  • Apply the turmeric powder all over the skin of the chicken. Turmeric powder acts as anti-fungal and anti-bacterial.
  • Make a fire with wood and burn the chicken on the fire. All portion of the chicken skin should burn on the fire.
  • Now, cut the chicken into small pieces.
  • Chicken should burn on the fire is mandatory in my childhood days.


Today maximum people like skinless chicken and boneless chicken. But with skin the chicken curry taste is amazing. While cooking time with skin chicken releases some of the oil and it is fat of the chicken, it gives amazing taste to the chicken curry. while eating time we should not eat the skin of the chicken. This is a traditional way of chicken curry preparation in South India during my childhood days.

The above process is time takes now, that's why most people cook boneless chicken and skinless chicken. Skinless chicken does not contain fat and health-conscious wise most people prefer skinless chicken. But my family likes the above process chicken and in my city, few shops are available for that type of processed chicken. I cook this chicken curry sometimes and I cook more chicken recipes with skinless chicken because of health-conscious wise. While eating time I avoid the skin of the chicken.

whenever my relatives, brothers will come to my home I always prefer this Andhra chicken curry with dosa combination in breakfast.


LET'S START TO PREPARE ANDHRA CHICKEN CURRY:


INGREDIENTS:

  • Chicken - 1 kg
  • Onions - 5
  • Tomatoes - 1
  • Ginger-Garlic  paste - 3 spoons
  • Garam masala - 1 1/2 spoon
  • Red chili powder - 3 spoons
  • Turmeric powder - 1/2 spoon
  • Salt - 1 1/2 spoon
  • Curry leaves - 1 spoon
  • Coriander leaves - 2 spoons
  • Coconut - half coconut
  • Oil - 4 spoons

GARAM MASALA INGREDIENTS:

  • Coriander seeds - 1 1/2 spoon
  • Cumin seeds - 1/4 spoon
  • Cloves - 5
  • Cinnamon - 2
  • Somfu / fennel seeds - 1/4 spoon
  • Gasalu / poppy seeds - 1/4 spoon
GARAM MASALA PREPARATION:
  • Heat a vessel on the stove and add the all above ingredients, roast it on low flame.
  • Cool it for some time and make a fine powder in the mixer jar.
  • Garam masala is ready.

PREPARATION OF SOME MASALA PASTES:

  • Using of pressure cooker for chicken curry preparation, it is a very easy method.
  • If you want to use a big vessel for the preparation. It is time taking process but the chicken curry taste is amazing in this process, we have some of the patience to prepare it.
  • First of all, cut the onions into small pieces and make a smooth paste.
  • Take half of the fresh light coconut and cut into small pieces, make a fine paste in the mixer jar.
  • If the coconut is so hard, then we add one glass of water into the coconut paste and filter the water with the help of the net. Use only the filtered hard coconut water in the chicken curry.[if the coconut is hard]
  • If the coconut is very soft and light, we can use the coconut paste directly in the chicken curry and add two glasses of water.
  • In this process, we will prepare onion paste, garam masala, coconut paste, ginger, garlic paste.

PROCESS:




  • Heat a pressure cooker on the stove and add refined oil, fennel seeds, cumin seeds,elaichi / cardamom -2, cloves-3, curry leaves then add onion paste.
  • Roast the onions paste for 5 minutes then add ginger- garlic paste, roast it for another five minutes on medium flame.
  • Now add cleaned chicken pieces into the cooker, add salt, turmeric powder, red chili powder.
  • Mix all the ingredients well and close the steel plate, cook it for 15 minutes on low flame.
  • When all the water is evaporated in the cooker[make a thick paste,]then add tomato pieces, garam masala powder into the chicken.
  • Mix all the ingredients well, add already prepared coconut paste.
  • In this stage, we can add extra salt, red chili powder as per our taste.
  • Add coriander leaves, close the cooker lid and wait for the whistles.
  • Two or three whistles are enough for Andhra chicken curry preparation and cook in medium flame.
  • Yummy and delicious Andhra chicken curry are ready to serve.


TIPS:



  • We are using an onion paste in the Andhra chicken curry because of the thick gravy.
  • Onion paste, ginger- garlic paste gives a thick chicken gravy.
  • If we use soft coconut in this Andhra chicken curry, we can use the soft coconut paste directly in the chicken curry.
  • If we use hard coconut in this chicken curry, only use the coconut filter water as I mentioned above process.
  • Don't roast the garam masala in the chicken curry why because the masala ingredients are already roasted.
  • After the chicken fried well in the onion paste then adds coconut paste.
  • If we use soft coconut in the chicken curry, we must add 2 glasses of water.
  • If we use hard coconut, we use a total of 2 glasses of coconut paste water.



I prepare this Andhra chicken curry monthly twice in my home and other days I go with other chicken recipes. We can prepare this Andhra chicken curry within half an hour in our home and it is perfect for white rice, dosa, vada, idli, roti, etc. Try this yummy and delicious Andhra chicken curry in your home on any weekends, who doesn't like this Andhra chicken curry, within half an hour you can prepare this Andhra chicken curry.





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