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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.
For 4 servings
Marinate the Chicken
Prepare the Masala Paste
Sauté Aromatics and Onions
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.
This andhra recipe takes 60 minutes to prepare and yields 4 servings. At 385.84 calories per serving with 27.29g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Build the Gravy Base
Cook the Chicken and Simmer
Finish and Garnish
For a richer, creamier gravy, substitute the poppy seeds with 10-12 soaked cashews when making the masala paste.
Replace chicken with 500g of mutton pieces. Increase the simmering time to 45-60 minutes or pressure cook for 5-6 whistles until the mutton is tender.
Use 400g of paneer, firm tofu, or mixed vegetables like potatoes, carrots, and beans instead of chicken. Add them after the tomatoes and cook until tender.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The curry is rich in spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant effects, helping to combat oxidative stress.
The capsaicin in red and green chilies can provide a temporary boost to your metabolism, which may aid in calorie burning.
One serving of this Andhra Chicken Curry contains approximately 370-400 calories, depending on the cut of chicken and amount of oil used.
Yes, it can be part of a healthy diet. It's a great source of protein from chicken and contains beneficial spices like turmeric and ginger, which have anti-inflammatory properties. To make it healthier, use chicken breast and reduce the amount of oil.
To reduce the heat, decrease the amount of red chili powder to 1 tsp total and use fewer green chilies or deseed them before adding. You can also add a tablespoon of coconut milk or cream at the end to mellow the spice.
Yes, if you can't find poppy seeds (khus khus), you can substitute them with 1 tablespoon of soaked cashews or 1 tablespoon of roasted gram flour (besan) to help thicken the gravy.
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day. Reheat thoroughly before serving.
This curry pairs wonderfully with hot steamed rice, which helps balance the spiciness. It also goes well with Indian breads like roti, chapati, or dosa.
This recipe goes great with these complete meals
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