Chicken Curry - Andhra Style

This recipe is my mother-in- law’s and it tastes absolutely delectable. I like it for the fact that it has an exquisite taste even with the minimal number of ingredients used. The poppy seed paste adds its special charm to the chicken curry. It tastes too good when served with simple plain rice or even with pulao of any kind.

RECIPE: Chicken Curry Andhra Style
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INGREDIENTS:

Chicken – 1/2 kg.

Onions – 3 medium (finely chopped)

Green chillies – 3 (finely chopped)

Ginger garlic paste – 2tsp.

Turmeric – 1/2 tsp.

Chilli powder – 2 ½ tsp.

Poppy seed powder – 1 ½ tbsp.

Garam masala powder – 1 tsp.

Salt – as per taste

Oil – 4 tbsp.

METHOD:

For marinating:

Wash and clean the chicken. Drain all the water.

Add ginger garlic paste, turmeric, salt and chilli powder. Coat the chicken well.

Marinate it for an hour.

For curry:

Take oil in a pressure cooker, fry the green chillies and onion, till onion turns golden brown and soft. 

Cook for 10 minutes with the lid on, stirring in between. Ensure that you always cook on low flame.

Transfer the marinated chicken pieces to the cooker. Add salt and stir. Let the chicken ooze some water. Cook like this for 5 min on simmer.

Add a cup of water and close the lid. Place the whistle. Turn to medium flame. Let the chicken cook for 2 whistles. Simmer the stove for 5 more minutes. Turn off.

Once the pressure is released open the lid. Add poppy seed paste, garam masala and stir. Turn the stove on low heat and keep stirring in between to ensure the curry doesn’t stick to the bottom till the water evaporates.

Serve the curry in a bowl garnished with coriander and a squeeze of lemon.

Serves 4.

Per serving: 
Calories: 293

Carbohydrates – 9 gm.

Fat – 16 gm.

Protein – 30 gm.

 

 

Note:

The onions must be cooked till soft, for a better taste and texture of the curry. Always cook it on low heat to obtain desired results.