Andhra Style Green Chilli Chicken Curry

 

This Andhra Green chilly chicken I made once just to change from the usual Chicken Curry we make. I had seen this recipe in one of the Tv channels long back & I had quickly made some notes in my recipe diary. I knew my better half loves Andhra cuisine but I still wasn't sure how this chicken curry would turn out to be. To my surprise, it was BIG hit. And the first time I had made, it was in very less quantity, because I wasn't sure. Then I made it again on demand. Thats when I thought I should share this with you.

So if you are planning to make something different this Easter you should try this. This is a spicy curry, but you can alter the spice levels as per your needs. Let's see how it's done. Step by step images give below the recipe for easy reference. 

If you wanna make the dry version of this dish, then skip the coconut milk and saute the mixture until it thickens. 

Ingredients: To Grind

• Green Chili – 10 ** (cut down a few if you prefer less spicy- I use mild variety)
• Coriander leaves – 1/2 cup (tightly packed)
• Curry leaves – 10 leaves
• Mint leaves – 1/4 cup (tightly packed)
• Water – 1/4 cup
• Sambar onion / shallots – 6 (after sautéing) ** 

Ingredients for gravy

• Chicken – 1 kg (made into pieces)
• Onion – 1 cup (chopped)
• Sambar onions / Shallots / Pearl onion – 6 ** (saute this and then use it for grinding)
• Tomato – 1/2 cup (chopped)
• Ginger – 2 tablespoons (crushed)
• Garlic – 10 (crushed)
• Cumin seeds – 1 teaspoon
• Turmeric powder – 1/2 teaspoon
• Red Chili Powder – 1/2 teaspoon
• Coriander powder – 2 teaspoons
• Garam masala powder – 1/2 teaspoon (optional) (I skip it) 
• Salt – As per Taste
• Thick coconut milk – 1/2 cup
• Coriander leaves – 2 tablespoons (chopped for garnish)
• Oil – 3 tablespoons
• Water – 1/2 cup

Method: 

1. In a pressure cooker or a regular pan, heat some oil and splutter cumin seeds. 
2. To this add in the chopped onions 
3. Add in the crushed ginger & garlic to this and saute till the onions are soft & lightly brown in colour
4. Now to this add the shallots/sambar onions to it and saute it
5. Once the onions are sautéed, remove the shallots/sambhar onions & keep aside for cooling.
6. Now to the onion-ginger-garlic mix add in the chopped tomatoes. Mix it well. 
7. While the tomatoes are getting cooked, get the ingredients ready for the green paste masala. 
8. For this take a mixer jar and start adding coriander, mint, curry leaves, green chilli ** along with the sautéed shallots which we had kept aside
9. Grind this to make a thick paste. (Try and avoid adding any water to grind this so its a thick paste. If you need to add make sure very little water is added. Keep this aside
10. Now into the tomatoes (which is on the stove), add in turmeric, coriander and red chili powder along with some salt. 
11. Saute this till the raw smell is gone and add in the cleaned washed chicken pieces. 
12. Mix everything well once again for about 5-7 mins & then add in 1/2 cup water
13. Pressure cook unto 3 whistles or if using pan simmer n cover till the chicken is cooked well
14. Once the chicken is cooked, if you feel there is more water than you require, make sure to evaporate some water before you add in the green paste.
15. When done, add the green chili paste (green paste) and simmer over low flame. Do not add more water with the paste & cooking the paste for longer time will fade off the green color.
16. Add in the thick coconut milk too at this stage and simmer until it thickens to desired gravy consistency.
17. Switch off and garnish with more coriander leaves!

Notes: 

• If you are using chicken with bones a pressure cooker is easier to cook in. You can do this on a regular pan too but need to cover and cook a little longer. Boneless version can be done over regular pan.

• I have used mild green chilies. With 10 chillies the curry was medium spicy. Use less if using a spicy variety. Or more depending on your taste. 

• You can make this same recipe to make dry version. Just skip the coconut milk and saute the mixture until it thickens to a semi dry stage and garnish with extra sliced green chili, freshly ground coarse black pepper powder and lots and lots of coriander leaves.

• Adding garam masala powder if optional. I personally do not like Garam Masala a lot hence I skipped.

• Cooking too long after adding the green paste may change its color. The gravy would become dark greenish brown. There won't be any taste difference though. 

Hope you enjoy making this one and have a spicy meal time. This is perfect to have with some roti or even with Ghee Rice or Coconut Rice. 

Also if you wanna try other chicken dishes do check out THESE on the blog. 

If you happen to make this recipe and love it, Please do share, subscribe for more delicious simple home cooked meals 

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