Loading...
A fiery and aromatic chicken curry from the heart of Andhra Pradesh. This dish gets its signature heat from Guntur red chilies, balanced with tangy tamarind and a blend of freshly ground spices for a truly unforgettable flavor.
For 4 servings
Prepare the Guntur Masala Paste
Sauté Aromatics and Chicken
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
A fiery and aromatic chicken curry from the heart of Andhra Pradesh. This dish gets its signature heat from Guntur red chilies, balanced with tangy tamarind and a blend of freshly ground spices for a truly unforgettable flavor.
This andhra recipe takes 60 minutes to prepare and yields 4 servings. At 319.99 calories per serving with 31.51g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy
Simmer and Finish
Replace chicken with 400g of paneer, firm tofu, or mixed vegetables like potatoes and cauliflower. If using paneer or tofu, add it in the last 5-7 minutes of simmering. For vegetables, add them after the masala paste and cook until tender.
For a richer, less intense curry, add 3-4 tablespoons of thick coconut milk or a swirl of fresh cream at the very end of cooking, just before garnishing.
This masala paste works wonderfully with mutton (goat meat) or prawns. For mutton, pressure cook it until tender before adding to the gravy. For prawns, add them in the last 5-7 minutes of simmering to avoid overcooking.
Chicken is an excellent source of lean protein, which is essential for muscle repair, growth, and maintaining overall body function.
The capsaicin in Guntur red chilies is known to temporarily boost metabolism and can aid in fat burning, contributing to weight management.
Spices like turmeric, ginger, and garlic contain powerful anti-inflammatory compounds that can help reduce chronic inflammation in the body.
Garlic, ginger, and other spices in the curry possess antimicrobial and antiviral properties that can help support a healthy and robust immune system.
The signature heat of this dish comes from Guntur red chilies, a specific variety of chili from the Guntur district of Andhra Pradesh, which are renowned for their high pungency and fiery flavor.
Absolutely. You can reduce the number of Guntur chilies from 8 to 3-4 for a milder heat. Alternatively, you can substitute half of the Guntur chilies with Kashmiri red chilies, which will provide a vibrant red color with much less heat.
It can be part of a healthy diet. It's high in protein from chicken and contains beneficial compounds from spices like turmeric and garlic. However, it can be high in oil and sodium. To make it healthier, you can reduce the amount of oil used.
A single serving of this Guntur Chicken Curry is estimated to contain approximately 310-350 calories. This can vary based on the specific cut of chicken and the amount of oil used.
This fiery curry pairs best with plain steamed rice, which helps balance the heat. It also goes well with Indian breads like roti or chapati, and serving a side of cooling cucumber raita is highly recommended.
You can store leftover Guntur Chicken Curry in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.