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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
8 cardamom pods
1 teaspoon cumin
1 onion, finely sliced
150g diced fresh or canned tomatoes
1 teaspoon turmeric powder
½ teaspoon salt
50g coriander leaves, chopped
Method for Cooking Andhra Chicken Curry:
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.
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.
Add the chicken pieces with the marinade and the turmeric powder, stirring well to blend the chicken with the cooked spices, about 3 minutes.
Add the water and salt and cook until the chicken is tender, about 20 minutes.