Andhra Chicken Curry

Ingredients

Oil

2 tablespoons

Onions

2 medium, finely chopped

Green chillies

2, slit

Ginger garlic paste

1 tablespoon

Tomatoes

2 medium, chopped

Chicken

1 kg, cut into pieces

Turmeric powder

1/2 teaspoon

Red chilli powder

1 teaspoon

Coriander powder

1 tablespoon

Garam masala powder

1 teaspoon

Coconut milk

1 cup

Salt

to taste

Coriander leaves

for garnish

Instructions

1. Heat the oil in a large pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
2. Stir in the slit green chillies and ginger garlic paste, cooking for another minute until fragrant.
3. Add the chopped tomatoes to the pan and cook until they soften and break down, about 5 minutes.
4. Sprinkle in the turmeric powder, red chilli powder, coriander powder, and garam masala. Mix well and let the spices cook for 2-3 minutes, letting the flavors meld.
5. Add the chicken pieces to the pan, stirring well to coat them in the spice mixture. Cook until the chicken is half cooked, about 5-7 minutes.
6. Pour in the coconut milk and add salt to taste. Stir everything together, cover the pan, and reduce the heat to low. Let it simmer until the chicken is fully cooked and the gravy thickens, about 15-20 minutes.
7. Once done, garnish with fresh coriander leaves and serve hot alongside rice or roti.