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)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Andhra Chicken Curry with Steamed Basmati Rice
Protein-packed Andhra Chicken Curry with fluffy rice - a soul-satisfying, perfectly spiced treat!
This south_indian dish is perfect for lunch. With 619.27 calories and 37.69g of protein per serving, it's a muscle-gain option 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 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
