Andhra Chicken Curry

A typical South Indian chicken curry from Andhra Pradesh, India, made with aromatic spices and herbs. It's very rustic, bit tangy and loaded with spices. The heat and flavor come from the dried hot chilies, fresh red chilies and peppercorns. If you love South Indian spiciness this is definitely worth trying and it is best served with plain rice. 

I had this chicken curry at a restaurant and tried to recreate at home. Marinating chicken is very important for any chicken curry, at least 30 minutes or over night. Onion, ginger and garlic are sauteed along with lightly roasted and grounded spices for the extra depth of flavor before adding marinated chicken then cooked to perfection. This chicken curry is very spicy indeed but you can tweak heat to suit your palate. Here is my take on Andhra Chicken Curry.

Ingredients~
1 whole chicken, excess fat removed, cut in small pieces(3lb. bone-in and skinless) or leg and thigh pieces
1 cup julienne onion 
1 cup finely chopped tomato
2 tbsp tomato paste
1 tbsp. garlic paste
2 tbsp. ginger paste
1 tsp lemon/lime juice
4 fresh red Thai chilies, slightly slit
 A handful of curry fresh leaves
1/2 tsp turmeric
 1/4 tsp paprika
1 tsp salt or to taste
1/3 cup oil
2 1/2 cups hot water

For roasting and grinding spices~
1 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp white sesame seeds
1 tsp poppy seeds
1/2 tsp black peppercorns
4 dried hot red chilies
4 cloves
1 inch cinnamon stick
4 green cardamoms
3 tbsp desiccated coconut

Method~
Lightly roast spices except for coconut and grind to a smooth powder. Marinate chicken with lemon juice little ground spices, salt and turmeric for over night or at least 30 minutes. 

Heat oil in a heavy duty large pan over medium high heat. Saute onion along with some fresh curry leaves till lightly brown. Add in ginger-garlic paste and saute for a couple of minutes. Reduce heat to low, then add freshly ground spices. Saute for a couple of minutes. Make sure not to burn the spice mixture. Add in marinated chicken pieces and nicely coat with the spices. Turn the heat to medium high again and roast chicken for about 8-10 minutes, stirring often. Add in finely chopped tomato, tomato paste,paprika and turmeric. Keep stirring to avoid sticking to the bottom for a while. Pour hot water and bring it to a rolling boil for a while and reduce to low. Cover and let it simmer for 15 minutes. 

Once chicken is cooked through, remove the lid, add in fresh chilies and cook 5-6 more minutes until the gravy is medium thick consistency. Taste the gravy and adjust seasonings. Garnish with the fresh curry leaves. Serve with plain rice or roti/paratha and salad.

Happy Cooking!