Andhra style chicken curry recipe











Andhra style chicken curry is a simple and a delicious side dish for roti or rice. It is an easy to make recipe with simple ingredients, similar to other south Indian curries but the dish gets a special and rich taste, as an egg is added finally to the dish and cooked in a low flame. Do try and enjoy as a side dish for roti or rice.

Preparation time – 15 min

Cooking time Р 20 min

Serves – 4

Ingredients –


Chicken – 500 gm

Clove – 4 – 5 no’s

Cinnamon – 2 no’s

Star anise – 2 no’s

Cashew nut – 2 tbs

Ginger garlic paste – 2 tsp

Onion – 2 medium chopped

Green chilies – 3-4 no’s (adjust to your taste)

Curry leaves – 4-5 springs

Garam masala powder – 1/2 tsp

Chilly powder – 1 tsp

Pepper powder – 1/2 tsp

Coriander powder – 1 tsp

Turmeric powder – 1/2 tsp

Egg – 1

Salt to taste

Oil to fry

Method –

To make or to prepare Andhra style chicken curry –

Rinse chicken in water for twice or thrice, drain the water in it. Add chicken pieces in a pressure pan add salt and turmeric powder, cook until water in the chicken evaporates fully, then add 1/2 cup of water and cook for 1 or 2 whistle, when the pressure in the cooker settle down by its own, remove the lid strain the stock (collect it) and keep the chicken ready to start.


Heat a kadai by adding oil to fry, when it is hot add star anise, cloves, cinnamon and saute in oil, then add cashew nuts, fry until it turns to golden brown. Add onion, green chilies, curry leaves saute until onion turn to translucent, then add ginger garlic paste saute in oil until you get a fresh aroma.


Add cooked chicken and saute properly for 2 min


Add dry spice powders one by one, combine and toss it well with the chicken


Break an egg add into it, toss it well as it must coat to all chicken pieces. Make a low flame and cook for 3- 4 min by closing the lid of the kadai.


Switch off the flame.


Sprinkle chopped coriander on it and mix


Enjoy Andhra style chicken curry as a side dish for roti or rice.

Tips –

You can use the chicken stock to prepare soup or to prepare chicken rasam or to prepare Kushka rice.

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