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Indian Curry : Andhra Chicken Curry

Serves : 4-6
Preparation time : 35 mins
Cooking time : 40 mins

  • 12 shallots, peeled
  • 5cm fresh ginger
  • 10 cloves garlic
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 2 dried red chilies, cut into lengths
  • 150g grated fresh coconut
  • 1 chicken, skinned and washed, cut into serving pieces
  • 5 tablespoons oil
  • 1 cinnamon steak
  • 5 cloves
  • 8 cardamom pods
  • 1 teaspoon cumin
  • 1 onion, finely sliced
  • 150g diced fresh or canned tomatoes
  • 1 teaspoon turmeric powder
  • 250ml water
  • ½ teaspoon salt
  • 50g coriander leaves, chopped

Method for Cooking Andhra Chicken Curry:

  1. Grind the shallots, ginger, garlic, cumin, black peppercorns, dried chilies and grated coconut in a blender until fine, adding a bit of the oil if necessary to keep the mixture turning. Add the spice mix to the chicken pieces in a bowl and coat well. set aside to marinate for 20 minutes.
  2. In a large pot, heat the oil and stir-fry the cinnamon, cloves, cardamoms and cumin until aromatic. Add the onion and stir-fry over low heat until golden brown, about 3 minutes. Stir in the tomatoes and continue to cook until the oil separates, about 5 minutes.
  3. Add the chicken pieces with the marinade and the turmeric powder, stirring well to blend the chicken with the cooked spices, about 3 minutes.
  4. Add the water and salt and cook until the chicken is tender, about 20 minutes.
  5. Garnish with the coriander leaves and serve.

Indian Curry

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Last Updated: 24/07/2011