A fiery and aromatic chicken curry from the heart of Andhra Pradesh. Tender chicken pieces are simmered in a rich, spicy gravy made with a fresh blend of coconut, poppy seeds, and classic South Indian spices. A true delight for spice lovers.
Prep20 min
Cook40 min
Soak15 min
Servings4
Serving size: 1 cup
357cal
33gprotein
18gcarbs
Ingredients
500 g Chicken (Bone-in, cut into medium pieces)
0.25 cup Curd (Plain, full-fat yogurt)
0.5 tsp Turmeric Powder
2 tsp Red Chili Powder (Preferably Guntur or another hot variety)
1.5 tsp Salt (Adjust to taste)
1 tbsp Khus Khus (White poppy seeds, soaked in warm water for 15 minutes)
Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
A classic Andhra comfort food where tangy tomatoes are cooked with creamy toor dal. This simple, hearty lentil curry is tempered with mustard seeds and garlic, perfect with hot rice and ghee.
About Andhra Chicken Curry, Ghee Rice and Tomato Pappu
Aromatic Andhra Chicken Curry with Ghee Rice – an energy-giving, perfectly spiced meal that's soul-satisfying!
This indian dish is perfect for dinner. With 1137.9299999999998 calories and 52.85g of protein per serving, it's a nutritious choice for your meal plan.
18gfat
2 pcs Green Cardamom
1 tsp Fennel Seeds
3 tbsp Vegetable Oil
1 tsp Mustard Seeds
10 pcs Curry Leaves
2 pcs Onion (Medium, finely sliced)
4 pcs Green Chilies (Slit lengthwise)
1 tbsp Ginger-Garlic Paste
2 pcs Tomatoes (Medium, finely chopped)
1.5 tsp Coriander Powder
1.5 cup Water (For the gravy)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with curd, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 0.5 tsp salt.
Mix thoroughly to ensure each piece is well-coated.
Cover and let it marinate for at least 20 minutes at room temperature.
2
Prepare the Masala Paste
Drain the soaked poppy seeds (khus khus).
In a blender or grinder, add the drained poppy seeds, grated coconut, cinnamon stick, cloves, green cardamom, and fennel seeds.
Add 2-3 tablespoons of water and grind to a smooth, thick paste. Set aside.
3
Sauté Aromatics and Onions
Heat oil in a heavy-bottomed pan or kadai over medium-high heat.
Once the oil is hot, add the mustard seeds and let them splutter.
Add the curry leaves and sauté for 30 seconds until fragrant.
Add the sliced onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
4
Build the Gravy Base
Add the slit green chilies and ginger-garlic paste to the pan. Sauté for 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook for 5-6 minutes until they turn soft and mushy.
Stir in the remaining 1 tsp red chili powder and 1.5 tsp coriander powder. Cook for another minute until the spices are fragrant and oil begins to separate from the masala.
5
Cook the Chicken and Simmer
Add the marinated chicken to the pan. Increase the heat to high and sear the chicken for 4-5 minutes, stirring, until it's lightly browned.
Stir in the prepared masala paste and cook for 2-3 minutes, mixing it well with the chicken.
Pour in 1.5 cups of water and add the remaining 1 tsp of salt. Stir well and bring the curry to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is tender and fully cooked (internal temperature reaches 165°F or 74°C).
6
Finish and Garnish
Turn off the heat and stir in the fresh lemon juice.
Garnish with chopped coriander leaves.
Let the curry rest for 10 minutes before serving to allow the flavors to deepen. Serve hot with steamed rice, dosa, or roti.
Servings
4
Serving size: 1.5 cups
513cal
8gprotein
83gcarbs
16gfat
Ingredients
2 cup Basmati Rice (long grain)
4 tbsp Ghee
1 pcs Onion (large, thinly sliced)
3.5 cup Water (hot)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (slightly crushed)
1 pcs Bay Leaf
1 pcs Star Anise (optional)
12 pcs Cashew Nuts (whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
1 tsp Tamarind Paste (Optional, for extra tanginess)
3 cup Water (For pressure cooking)
1.25 tsp Salt (Adjust to taste)
2 tbsp Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
5 cloves Garlic (Lightly crushed)
2 pcs Dried Red Chilli (Broken in half)
10 pcs Curry Leaves
0.25 tsp Hing
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Pressure Cook the Dal and Tomatoes
Wash the toor dal thoroughly under running water until the water runs clear. Soaking for 20-30 minutes is optional but helps in faster cooking.
In a 3-liter pressure cooker, combine the rinsed dal, chopped tomatoes, chopped onion, slit green chillies, turmeric powder, and red chilli powder.
Pour in 3 cups of water and give it a good stir.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
2
Mash and Season the Cooked Dal
Allow the pressure to release naturally from the cooker. This ensures the dal is cooked perfectly.
Open the lid and add salt and tamarind paste (if using).
Using a whisk or a traditional wooden masher (pappu gutti), gently mash the dal mixture to a creamy, semi-smooth consistency. Some texture is desirable.
If the dal seems too thick, add 1/2 to 1 cup of hot water to reach a thick but pourable consistency. Place the cooker back on the stove and let it simmer for 5 minutes for the flavors to meld.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
Prepare the Tempering (Tadka/Popu)
In a small pan (tadka pan), heat the ghee over medium heat. Ghee adds a traditional, aromatic flavor.
Once the ghee is hot, add the mustard seeds and wait for them to splutter completely, which should take about 30 seconds.
Add the cumin seeds, broken dried red chillies, and lightly crushed garlic. Sauté for about a minute until the garlic turns fragrant and light golden brown.
Turn off the heat. Immediately add the curry leaves (stand back as they will splutter) and a pinch of hing. Stir once.
4
Combine and Serve
Carefully pour the hot tempering over the cooked dal in the pressure cooker. You will hear a satisfying sizzle.
Mix everything well to incorporate the aromatic tempering throughout the dal.
Garnish with freshly chopped coriander leaves.
Serve Tomato Pappu hot with steamed rice, a dollop of ghee, and a side of papad or pickle for a complete, comforting meal.
