Chicken Curry 2- Andhra Style

I have already posted one version of Andhra Chicken Curry. There are so many ways the curry is made and this simple but irresistible dish is a must try.

This dish has more gravy and tastes great with pulav or Biryani. It goes well with roti/Naan too.

Preparation Time: 10 minutes 

Marinate Time: 30 minutes 

Cook Time: 30 minutes 

Serves : 3-4

Ingredients:

To Marinate:

Chicken with bones : 750 gms

Red chili powder: 2 teaspoons

Turmeric: 1/2 teaspoon 

Salt to taste 

Oil : 1 teaspoon 

Onion : 2 medium chopped finely 

Tomato: 1 medium chopped 

Curry leaves: 1 sprig 

Ginger garlic paste: 1 tablespoon 

Garam masala: 1 teaspoon 

Coriander powder: 1 teaspoon 

Biryani masala: 1 teaspoon 

Star anise: 1 flower 

Fennel seeds: 1 teaspoon 

Water : 1 1/2 cups

Cilantro/ coriander leaves: To garnish 

Method :

Take all ingredients listed for marinate, mix well and keep in the refrigerator for 30-40 minutes.

Heat oil in a pan and add star anise and fennel seeds. Fry for 1 minute, add curry leaves, onions and sauté till they turn translucent. Add ginger garlic paste and fry for 1 minute. Add tomatoes and cook until they turn mushy. Add all the spice powders and fry for 30 seconds.

Add chicken and fry for 4-5 minutes and add water. Close lid and cook for 20-25 minutes until the chicken is tender and done by mixing couple of times in between.

Garnish with cilantro and serve hot with pulao/biryani or roti/naan.