Andhra Chicken Curry with Green Chilies and Spices

A fiery and flavorful Andhra-style chicken curry bursting with the heat of green chilies and a complex blend of aromatic spices. This dish is a staple in Andhra Pradesh cuisine, known for its bold flavors.

Prep Time

20 minutes

Total Time

60 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

2 items

Cost

£2.09/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1.5lbsChicken(Cut into bite-sized pieces, bone-in or boneless)

£4.50

2mediumOnion(Finely chopped)

£0.60

8numberGreen Chilies(Adjust to your spice preference, slit lengthwise)

£0.80

2tablespoonsGinger-Garlic Paste(Freshly made)

£0.40

1teaspoonTurmeric Powder

£0.10

1teaspoonRed Chili Powder(Optional, for extra color and a little extra heat. Reduce if preferred.)

£0.10

2tablespoonsCoriander Powder

£0.20

1teaspoonCumin Powder

£0.15

1teaspoonGaram Masala

£0.25

1teaspoonMustard Seeds

£0.05

15leavesCurry Leaves(Fresh or dried)

£0.75

3tablespoonsOil(Vegetable or Sunflower)

£0.15

To tasteSalt

1cupWater(Adjust as needed)

2tablespoonsCilantro(Freshly chopped, for garnish)

£0.30

Total Cost

£8.35

£2.09 per serving

Instructions

1.
Marinate the Chicken: In a bowl, combine the chicken pieces with turmeric powder, ginger-garlic paste, and salt. Mix well and let it marinate for at least 30 minutes.
2.
Prepare the Tempering: Heat oil in a large pot or Dutch oven over medium heat. Add mustard seeds and let them splutter. Then add curry leaves and sauté for a few seconds.
3.
Sauté the Onions: Add the chopped onions to the pot and sauté until they turn golden brown, about 8-10 minutes.
4.
Add the Green Chilies: Add the slit green chilies to the pot and sauté for 2-3 minutes, allowing their aroma to release.
5.
Cook the Spices: Add red chili powder (if using), coriander powder, and cumin powder to the pot. Sauté for a minute, being careful not to burn the spices. Add a splash of water if needed.
6.
Add the Chicken: Add the marinated chicken to the pot and mix well, coating the chicken pieces with the spice mixture.
7.
Cook the Curry: Add 1 cup of water (or more if needed to cover the chicken partially). Bring the curry to a boil, then reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
8.
Finish and Serve: Stir in the garam masala. Check the seasoning and adjust salt if necessary. Simmer for another 5 minutes. Garnish with fresh cilantro and serve hot with rice, roti, or naan.

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My Notes

Nutrition Information

Nutrition per serving (284g)

650 kcal / 2720 kJ

Carbs

15g

6% of RDA

Fat

40g

57% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

6 g

7% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a richer flavor, you can add a tablespoon of coconut milk towards the end of the cooking process.

Adjust the amount of green chilies according to your spice tolerance. You can also remove the seeds for less heat.

Using bone-in chicken pieces will result in a more flavorful curry.

The curry tastes even better the next day as the flavors meld together.

If you don't have fresh curry leaves, you can use dried ones, but fresh curry leaves provide a more authentic flavor.

Cooking Equipment

Large Pot or Dutch Oven

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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