Simple and Delicious andhra chicken curry

Easy Andhra Chicken curry

A big Hello, hope everyone enjoying summer with mangoes, holidays and pickles. Last month we visited Niagara Falls and the trip was just awesome. Falls were amazing and don't feeling like leaving from the Falls and how can I forget to mention about the food there, I felt that I made a trip to India. It has loads of Indian restaurants, Biriyani trucks, juice trucks, chat centers and what not name them.First day of our trip before starting the adventure in Niagara we visited Kohinoor Indian Restaurant buffet and when we were having the chicken curry I can see my husband feeling nostalgic about my mother-in-laws chicken curry, he told me that curry reminded me of chicken curry at home then I asked him about my chicken curry he replied me that it would be very tasty but it doesn't taste like the curry cooked back at home in India. I felt bit shocked and bad that how could I not prepare curry like that thought about making very tasty basic chicken curry after returning from the trip. So immediately after coming home I bought chicken and called my mom to ask her how she prepares chicken curry at home, I never asked my mom about chicken curry recipe because Santosh (my husband) cooks very good non-veg and learned from him . I don't say the curry which I will prepare don't taste good but I will prepare it with very tedious procedures like making different pastes and masala powders and so on. And finally cooked the chicken curry using my mom's recipe and believe it or not it was really very tasty and then I knew the difference in taste between mine and mom's. So I feel like sharing this amazing recipe with everyone.

Ingredients:

Chicken 1 kg washed and cleaned

2 onions finely sliced

4-5 green chilies slit lengthwise

2 tsp red chili powder

i tsp corriander powder

salt to taste

2 tsp oil

pinch of turmeric

8-10 fresh curry leaves

coriander leaves to garnish

For Marinade:

2 -3 tsps curds

1 tsp lemon juice

1 red chili powder

1 tsp salt

1 tsp ginger garlic paste

Masala Paste:

1 inch cinnamon stick

8 cloves

1 tsp khus khus/ gasalu

5-6 whole cashew nuts

1 tsp cumin seeds/jeera

2 tsps grated coconut

1 tsp ginger garlic paste

Preparation:

1. Soak cinnamon stick and cloves in 2-3 tsps water for about 15 mins. Soak khus khus in 2 tsps of water and also cashew nuts in water. After 15 mins grind all the ingredients masala paste into a thick paste and keep aside.
2. Clean and marinate chicken with all the ingredients under marinade and keep aside for atleast 1 hour
3. Heat oil in a heavy bottomed pan and add curry leaves and fry till nice aroma comes out of it, add onions and green chili and fry till onions turn transparent.
4. Now add the ground masala paste and fry till raw smell leaves and check that you are not burning the paste and it will give a weird taste if it is burnt. So if you need add 2 tsps water so that it donot stick to the pan and mix well.
5. Now add turmeric, salt mix for 2 mins. Now add red chili powder and coriander powder and mix well for about 2 mins
6. Add marinated chicken and mix well and cook without lid for about 5 mins and now cook with lid without adding water for 5 more mins. This allows chicken to cook in its own juices.
7. Now add 1 cup of water or you can add more water if you want more gravy and allow it to cook till chicken turns soft. Now take the lid off and cook till gravy reaches desired consistency.
8. Garnish with coriander leaves and serve hot with white rice/roti/dosas/Idli.

I served it with crispy dosas and my husband loved a lot and told me that its even more tastier than what he had at that restaurant which made me give a very proud smile :)

Hope everyone enjoy this tasty and easy recipe with your family.

Please share your valuable comments on this recipe and my blog.