Andhra Chicken Curry
A fiery, authentic Andhra chicken curry with tamarind, coconut milk, and traditional spices. Perfectly balanced, bold flavours that pair with rice or flatbreads.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Chicken (cut into medium pieces)
- 3 tbsp Oil (peanut or sesame)
- 2 Onions (finely sliced)
- 2 Tomatoes (chopped)
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 2 Green Chillies (slit)
- 1 tsp Turmeric Powder
- 2 tsp Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- ½ tsp Black Pepper
- ½ tsp Garam Masala
- 10 Curry Leaves (fresh)
- 1 tsp Mustard Seeds
- ½ tsp Fenugreek Seeds
- 100 ml Coconut Milk
- 1 tsp Tamarind Paste
- 500 ml Water
- Salt (to taste)
- 1 handful Coriander (chopped, for garnish)
Instructions
- 1
Heat oil in a deep pan over medium heat. Add mustard seeds and fenugreek seeds. Once they splutter, add curry leaves.
- 2
Add finely sliced onions and sauté until golden brown. Stir in ginger-garlic paste and green chillies for 1–2 minutes.
- 3
Add chopped tomatoes, turmeric, coriander, cumin, black pepper, and chilli powders. Cook until the tomatoes soften and the oil separates.
- 4
Add the chicken, mix to coat, and sear for 5–7 minutes.
- 5
Add water and tamarind paste. Bring to a boil, reduce heat, cover, and simmer for 15–20 minutes.
- 6
Stir in coconut milk and garam masala powder. Simmer for 5 more minutes and adjust salt as needed.
- 7
Garnish with fresh coriander before serving.