Meal Prep · Indian
Andhra Chicken Curry
A fiery and flavorful South Indian chicken curry that’s a true taste of Andhra Pradesh.
Ingredients
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Step-by-step- Clean the chicken pieces thoroughly. Marinate them with turmeric powder, salt, and whisked yogurt (if using) for at least 30 minutes, or longer in the refrigerator.
- Heat oil in a heavy-bottomed pan or pot over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. Once they splutter, add the curry leaves and green chilies. Sauté for a minute until fragrant.
- Add the finely chopped onions and cook until they turn golden brown, stirring occasionally. This takes about 8-10 minutes.
- Stir in the ginger-garlic paste and cook for 2-3 minutes until the raw smell disappears.
- Add the tomato puree or chopped tomatoes, red chili powder, and coriander powder. Cook, stirring frequently, until the oil separates from the masala, which indicates it’s well cooked (about 7-10 minutes).
- Add the marinated chicken pieces to the pan. Mix well to coat the chicken with the masala. Cook on high heat for 5-7 minutes, stirring occasionally, until the chicken changes color.
- Reduce the heat to low, cover the pan, and let the chicken cook in its own juices for 15-20 minutes. Stir occasionally to prevent sticking. If the curry seems too dry, add about 1/4 to 1/2 cup of hot water.
- Once the chicken is tender and cooked through, add the garam masala and chopped fresh coriander leaves. Mix well and let it simmer for another 2-3 minutes.
- Taste and adjust salt if necessary. A squeeze of fresh lemon juice at the end can brighten the flavors. Serve hot with rice, dosa, or roti.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450-500 kcal |
| Protein | 40-45 g |
| Fat | 25-30 g |
| Carbohydrates | 15-20 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover curry in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
For longer storage, transfer cooled curry to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, stirring occasionally, until hot. Add a splash of water if it’s too thick. Alternatively, microwave in short intervals, stirring in between, until heated through.
Chef’s Corner
- For authentic Andhra flavor, use a spicier variety of red chili powder. If you prefer less heat, reduce the quantity or use Kashmiri chili powder for color without excessive spice.
- Marinating the chicken with yogurt helps tenderize it and adds a subtle tang. If you don’t have yogurt, a dash of vinegar or lemon juice can also work.
- Don’t rush the process of browning onions and cooking the tomato masala; these steps are crucial for developing deep flavors in the curry.
- Adjust the amount of green chilies according to your spice preference. Slitting them releases more heat.
