''/> Andhra Style Green Chilli Chicken Curry Skip to main content

Latest on the Blog

Brinjal Gothsu (Curry with Brinjal)

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
  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!

  • 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 
Do give me a shoutout on my  Instagram and pin it on Pinterest 


  1. Looks great...Will definitely try ...I always love that you put pictorial presentation as well ....Makes it so much easier

  2. Thank you so much for the love and support always. Do try. But do take care about the spice level according to your taste. :)

  3. Yes definitely a different chicken curry. Will try for sure

    1. Yes its definitely a good change from the usual curry what we make Nisha. Do try :)

  4. Wanted try a different style of chicken curry and here comes one.
    Thank you chechi this one made my day

    1. So glad to know that you loved this one. This is one of our favourite too. And its so easy right!!


Post a Comment

Most Popular Ones

Super Moist Chocolate cake with Frosting

If you are looking for a super moist cake which is easy and can be made in one bowl, well look no further -this is the one. Its extremely moist, melts in your mouth chocolate cake. And to have these super moist cake with a drizzle of creamy chocolate frosting is just divine. Another great thing about this cake recipe is that it calls for simple ingredients that I always have on hand. Nothing beats being able to make one of your favorite cakes without having to run to the store for ingredients. In short this recipe is perfect for all the chocolate lovers out there. With the measurements given below you will yield a 1 cake made in 8 * 8 inch cake tin. You can double the amount and make it as 2 cakes for a layered 2 tier cake with frosting. Also these can be baked as a loaf cake. PS: For all those who want to have the measurements to be reduced into half the quantity or want to double the quantity (specially for baking) I recommend using a recipe calculator. I usually use this Recipe Cal

Easy Sambar (without tamarind)

Sambar is a must in most south Indian families and like others even I have grown up having dosa- sambhar and chutney's. A Sambar is a lentil based vegetable stew or curry cooked with dal/lentils along with some veggies and some tamarind pulp. There are coconut based sambar as well and each region has its own sambar variation. In my house, we all prefer quick meals, but yet tasty. My mother who was a working lady would make elaborate meals only during holidays or special occasions. Rest all the meals would be quick yet very very tasty. This is one such sambar which my mom has taught me and is super quick.  This doesn't use tamarind like in a traditional sambar and gets its tangy flavour from tomatoes. Its quick, one pot sambar recipe. Lets dive in and see how its done: Ingredients: Serves 3 1/2 to 1 cup Tur Dal/ Yellow Lentils 2-3 tomatoes chopped (depending on size) 1/2 cup Veggies each of your choice cubed Turmeric powder A pinch of Asafoetida/ Hing 1/2 tsp chilli powder Salt

Home-Made Nuts Powder

Home-Made Nuts powder is something which I have been making since Jeremy was a 9 month old. Initially to introduce nuts, I used to powder each nut separately (one day each) and mix with every food. As he grew older I realized he hates whole nuts especially Almonds and Pistachios. Cashews are still ok with him provided they are salted ones. But still he wasn't consuming much. Thats when I decided to continue making the essential and important nut powder. He hates the fact that nuts or chunky powder has been added and just rejects the whole meal even though its tasty and likes it. But this fine nut powder is a winner and I add it up in almost everything on a daily basis.  So this nut powder is perfect for fussy kid like mine or if you just wanna introduce nuts to your kids diet, this is a good solution. Its pretty simple and fuss free.   The powder is suitable for babies over 8 months, but before you feed this to your baby, make sure that baby has already tried the powdered version o