Andhra Chicken Curry (Countryside Traditional recipe)

This chicken curry recipe is considered traditional in the coastal andhra region of Andhra Pradesh in the way its cooked and also the ingredients used. In coastal andhra, this curry is prepared using country breed hens (naatu kodiii) I am not sure if we can get that kind of breed in the US. I tried halal cut chicken (available in halal shops) and also other american brands of chicken and felt organic chicken is the best of all as it tastes great with any kind of recipe.

In the traditional way, with all conventional equipments, naatu kodi chicken pieces are smoked and then cooked in a rich gravy with all freshly made spices and ingredients such as coconut milk, coconut paste and poppy seeds (gasa gasaalu). Being having a limited access in our kitchens here, I did a little variation and marinated the organic whole chicken pieces and broiled them for approximately 10 minutes. Unlike for tandoori chicken, where we broil for atleast 30-40 minutes, this recipe needs the marinated chicken pieces to slightly broil and recook in the spicy gravy. Though there is a little variation in the process, the end result is on par with the traditional chicken curry.

This mouth watering traditional spicy curry goes well with plain rice, biryani/any variety of rice, roti, naan, puri and even dosa.

Ingredients:
Organic whole Chicken (with bones and medium cut) - 2 lbs - serves 4
Poppy seeds - 2 Tspoons
Coconut powder dry - 2 Tspoons
Coconut milk - 3 spoons
Ginger garlic paste - 2 tspoons
Salt - as desired
Lemon juice - 1 Tspoon
Turmeric - 1 Tspoon
Oil - 4 spoons
Red chilly powder - 2 spoons
Green chillies - 4 (increase based on your spice levels)
Onions - 2 large (1 for slices and other for paste)
Cilantro / coriander leaves - as desired for flavour and garnishing
Garam masala - 2 spoons
Dhaniya/coriander powder - 3 spoons

Procedure:

• Wash the cut whole chicken and marinate them with salt, ginger garlic paste, turmeric, chilly powder and lemon juice. More the hours it marinates better the taste.
• Chop onions, cilantro and green chillies and keep them aside. Now in a mixer, grind the poppy seeds and coconut powder together for the paste.
• Take a deep baking sheet and grease it with little oil or ghee. Now take the marinated chicken pieces and spread them even in the tray.
• Pre heat the oven with temperature set as 400 F. Once the oven get heated, place the baking tray with marinated chicken pieces on the middle rack. Set the oven timer to 10 minutes and switch on to broiling mode. Remember we are cooking the pieces again in gravy, so 10 minutes are more than sufficient.
• Meanwhile, take a deep pan and fry chopped onions, green chillies. When onions turns translucent, add onion paste and stir on a very low flame until the oil oozes.
• After exact 10 minutes, wait for the timer to tick and then switch off the oven (CAUTION!!! the oven will be very hot).
• Please put on your oven safe hand gloves and take the baking tray out.
• Now add the slightly grilled chicken to the onions in the pan and let it fry for about 5 minutes. Add little salt and chilly powder if required.
• Now pour half a glass of water and coconut milk. Cover the pan let the chicken pieces cook in the gravy on a medium heat. It shouldnt take more than 10 minutes.
• Once the pieces are cooked, add poppy seeds and coconut paste to the gravy and let it cook for another 5 minutes.
• After 5 minutes, add garam masala and coriander to the gravy and cover the lid for 2 more minutes and then switch off the stove.
• Your Andhra chicken curry is ready to serve!