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Sunday, January 17, 2016

Chicken Curry - Guntur Style

There are so many variations in cooking Chicken curry in every state of India. Andhra is no exception. Every citi has it's own speciality added to the recipe giving a unique taste to the dish.
Guntur Chicken Curry is made with Guntur mirch and poppy seeds dry roasted with other spices and grinded to make the masala powder. 

Preparation Time: 10 minutes 
Cook Time: 25 minutes 
Serves : 3-4

Onion: 2 chopped 
Curry leaves: 1 sprig 
Ginger : 2" piece 
Garlic: 8-10 cloves 
(You can use Ginger garlic paste: 1 tablespoon)
Garam masala: 1/2 teaspoon 
Cilantro/coriander leaves: 4 sprigs or 3 tablespoons chopped 

For tempering:

Cloves : 5
Elachi/green cardamom: 2
Cinnamon: 2" stick 

To Marinate:
Chicken: 500 gms
Red chili powder: 1.5 teaspoons
Salt to taste 
Yogurt/ curd : 2 tablespoons 
Turmeric: 1/2 teaspoon 

Spices for masala:
Poppy seeds / gasagasalu:1 teaspoon 
Coconut : 1 tablespoon
Coriander seeds : 1 tablespoon
Dry red chilies: 3


Take all ingredients listed for marinate and marinate the chicken for 30 minutes.

Dry roast the ingredients listed for masala, cool them off for 3-4 minutes and grind them into a paste adding some water.

Heat oil in a pan, add ingredients listed for tempering and fry for 1 minute. Add curry leaves and onion and sauté till they turn translucent. Add ginger garlic paste and fry for 1 minute. Add the marinated chicken and fry for 5 minutes. Add 1 cup of water and close lid. Cook for 10 minutes.
Add the masala paste, mix well and add 1/4 cup of water if needed and cook for 3 minutes. Add garam masala, mix well and cook for 1 minute. Turn off the stove.
Garnish with coriander leaves/cilantro and serve hot with pulao, roti or rice.

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