Hi guys! Here is a video for my very own Andhra Chicken Curry recipe. It’s a fairly quick and simple curry to make and is absolutely delicious with some plain rice or rotis on the side.
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ANDHRA CHICKEN CURRY
Prep time: 10 min | Cooking time: 20 min | Serves: 4
2 large chicken breasts, cut into bite-sized pieces
1 cup plain yogurt
1/4 tsp turmeric powder
2 tbsp light cooking oil
1 tsp of tempering spice (which is an equal blend of cumin seeds, mustard seeds and fenugreek seeds)
5-6 curry leaves
1 tbsp finely minced garlic
1 tbsp finely minced ginger
1 large onion, chopped
1/2 tsp red chilli powder
2 tsp coriander powder
1 tbsp tomato paste
2 medium tomatoes, finely chopped
1 tsp tamarind paste
salt and pepper, to taste
a handful of fresh cilantro leaves, finely chopped
Mix the chicken well with the yogurt and turmeric powder, and set aside for 20 minutes to marinate.
Heat oil in a deep pan and add in the tempering spices. Once the spices start to sizzle, add in the ginger and garlic and sauté for a few seconds. And in the onions and fry till they start to get soft and lightly browned.
Add in the spices and fry for a few seconds, before mixing in the tomato paste. Now add in the chopped tomatoes and let it cook for a few minutes till the tomatoes start to pulp.
Add in the tamarind paste, fry for a minute and then mix in the chicken along with the marinade.
Season with salt and pepper and let it cook covered for 6-8 minutes till the chicken is completely cooked through. You can add in a splash of water if your sauce starts to dry out.
Once the chicken is cooked, garnish with fresh cilantro leaves and serve warm.
Aimee @ Simple Bites says
Perfect comfort food for these still-cold days. Love your addition of tamarind paste!