Shona Dey Photography

Andhra Style Chicken Curry

| October 19, 2012 | 1 Comment

by Shona Dey

(Adapted from Sailu’s Kitchen)

I really felt like a hot and spicy curry and this one looked yummy! Spicy, but with coconut and sesame to balance it out. In the middle of the cooking process though, I got cold feet and cut the dry red chillies down from “5 to 6” to 1, and the green chillies down by half!  It still had a very nice heat to it. I also used our coffee grinder (to my husband’s horror) to make the garam masala and spice paste and then cleaned it out really well. My adapted version below…



  • Chicken: 1 kg, washed and cut into bite sized pieces
  • Onions: 2 finely chopped
  • Ginger garlic paste: 1 tbsp (I used 5 large cloves of garlic and 1square inch piece of ginger finely grated)
  • Green chillis: 1 slit length wise half way
  • 1 cup tomato puree (I used 4 medium to large Tomatoes, chopped)
  • Turmeric powder: 1/2 tsp
  • Red chili powder: 1 tsp (optional)
  • Coriander powder: 1 tbsp
  • Cumin powder: 1/4 tsp
  • Coconut milk: 1/2 – 1 cup
  • Spice paste – dry roast the below and make a paste (with a few drops of water) using a mortar and pestle or spice (coffee) grinder
  • Dry Red Chilies: 1
  • Poppy Seeds: 1 tbsp
  • Peanuts: fistful
  • White Sesame Seeds: 1 tbsp
  • Garam masala powder: 1″ stick cinnamon, 1 green cardamom, 4 cloves finely ground
  • Salt: to taste
  • Oil: 2 tbsps



Heat oil in a large pan, add the onions and sauté until pink. Add the green chilli, ginger garlic paste and sauté for a few minutes on medium heat.

Add the cleaned chicken pieces and cook on high heat for 5-6 minutes, mixing once in a while.

Add the turmeric powder, coriander powder, cumin powder, red chilli powder and salt, mix well.

Add the ground spice paste and tomato puree and mix. Reduce heat to medium, cook without lid for 7-8 minutes.

Add half a cup of water and cook covered for 20-25 minutes or until chicken is cooked.

Add the coconut milk and cook without lid for a few minutes until you get the desired gravy consistency.

Finally, add the garam masala powder, mix well. Turn off heat.

Remove onto a serving bowl and garnish with curry leaves or fresh coriander leaves. Serve warm with steamed rice, rotis or pulao.

Shona Dey is a photographer specialising in food and family photography. Being a foodie at heart, Shona is  passionate about trying new recipes and styling the food so that it looks as good as it tastes!  You can view her gallery of food and family images on her website or Facebook page.

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Category: Food & Drink, Recipes

Comments (1)

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  1. Bex says:

    Looks delicious Shona!

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