Indian cuisine · Meat & Kebab

Andhra Chicken Curry

Fiery Andhra-style chicken curry with Guntur chili, toasted sesame and plenty of onion, reduced dark.

Ingredients · for 4 servings

• 1 kg chicken pieces (bone-in)
• 3 onions
• 2 tbsp ginger-garlic paste
• 8 dried Guntur chilies (or substitute hot red chilies)
• 2 tbsp sesame seeds
• 1 tsp turmeric
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 2 tomatoes
• 15 curry leaves
• 5 tbsp oil
• Salt

Instructions

1. Rub the chicken pieces with turmeric, half the ginger-garlic paste and 1 tsp salt and let sit covered for 20 min.; finely dice the onions and chop the tomatoes.
2. Toast the Guntur chilies, sesame seeds, coriander seeds and cumin in a dry pan over medium heat for 3–4 min. until the sesame pops and everything smells fragrant.
3. Let the toasted spices cool and grind with 4 tbsp water in a mortar or blender into a coarse, dark red paste.
4. Heat oil in a wide pot, let the curry leaves sizzle briefly and fry the onions in it for 10–12 min. over medium heat until golden brown, then toast the remaining ginger-garlic paste for 2 min.
5. Stir in the spice paste and tomatoes and fry uncovered for 6–8 min. until the oil separates at the edge; add the chicken, turn to coat, and pour in 300 ml hot water.
6. Simmer gently, covered, for 25–30 min. until the meat falls off the bone and the sauce clings thick to the meat; season with salt and serve with rice or flatbread.