Friday, September 11, 2015

Andhra Spicy Chicken Curry

I usually try to make something different using chicken to not get bored with the usual Kerala chicken curry. So this time I thought of preparing Andhra style spicy chicken curry and I ended up in Priya's blog. This preparation is a spicy, flavorful and a mouth watering dish which will be loved by all the spice lovers. Andhra cuisine is famous for its hot and spicy dishes and this is one such recipe.

There are different variations of Andhra chicken curry and this is one of them. In this the chicken is cooked in the roasted masala powder and spice paste and simmered in the onion and tomato mixture till it releases its juice and becomes tender and soft. This is a good combination with hot steamed rice, roti, naan and so on.

On a cold morning, I was in a mood to eat something spicy and made this amazing dish which is full of flavours and spices. Just try this out and you will fall in love with this....

  1. Chicken( washed and drained)- 1 kg
  2. Curd- 1/2 cup
  3. Red Chilli Powder- 1 tbsp
  4. Salt- as required
  5. Onions( sliced)- 2 nos
  6. Tomatoes( chopped)- 2 nos
  7. Turmeric Powder- 1 tsp
  8. Red Chilli Powder- 2 tbsp
  9. Garam masala Powder- 1 tsp
  10. Oil- 2 tbsp
For Masala Powder:
  1. Cumin seeds- 1 tsp
  2. Coriander Seeds- 1 tbsp
  3. Cloves- 5- 6 nos
  4. Cardamom- 2 nos
  5. Cinnamon- 1" stick
  6. Black Pepper Corns- 1/2 tsp
  7. Oil- 1 tsp
For Spice Paste:
  1. Dried Red Chillies- 7- 8 nos
  2. Ginger and Garlic Paste- 2 tbsp

  1. Marinate the chicken pieces using curd, red chilli powder and salt.
  2. For the spice paste, soak the dried red chillies in hot water for 15 min. Grind the soaked red chillies, ginger and garlic paste to a smooth paste and keep this aside.
  3. For the masala powder, roast all the ingredients and when it cools down , grind to a fine powder.
  4. Heat a kadai, pour oil , fry the onions with a little bit of salt till it turns translucent.
  5. Add the masala powder and mix till everything is well blended.
  6. In the above, add the chopped tomatoes and stir till it turns mushy. Add the spice paste, turmeric powder, red chilli powder and garam masala powder. Stir well. Add the marinated chicken pieces and cook by adding little water on a medium flame, till the chicken pieces become soft. Serve this delicious spicy chicken curry along with hot steaming rice.

Tuesday, September 1, 2015

Raw Mango Curry/ Pacha Manga Curry

I am back with an amazingly delicious  tangelicious dish from Kerala which is prepared along with sadya or even otherwise. It's been more than a month since I have fed my cute little space with newer recipes. Because of the relocation, I was damn busy in packing and unpacking the things, adjusting to new place, new environment, busy with kids and so on… Now since everything is settling down, I thought of sharing some new dishes and I promise, I will be more regular from now on ..:-)

This raw mango curry was there in my draft and so I thought this is the perfect dish to get back during this Onam season. But again got busy with other works and so this got delayed by a day or two. This is an amazing dish which can be served with hot steamed rice. I love any dish that is made with raw mangoes and this one of my favorite. In this recipe, the raw mangoes  along with onions and green chillies are cooked along with ground coconut and spices. This is a very easy dish which can be made within minutes.

  1. Raw Mango( Peel and slice)- 1 no
  2. Onions( Sliced)- 1 no
  3. Green Chillies- 3 nos
  4. Turmeric Powder- 1 tsp
  5. Red Chilli Powder- 1 tsp
  6. Grated Coconut- ¼ Cup
  7. Cumin Seeds- 1 tsp
  8. Garlic- 3 cloves
  9. Oil- 1 tbsp
  10. Dried Red Chillies- 2 nos
  11. Mustard Seeds- 1 tbsp
  12. Curry Leaves- few
  13. Salt- as required

  1. GRind the coconut, garlic and cumin seeds to a fine paste and keep this aside.
  2. In a bowl add the sliced mangoes, onions, green chillies, turmeric powder and red chilli powder. Mix well using hand. Place this on medium heat and add little water and salt. Let this cook till the mangoes turn soft.
  3. Add the ground coconut paste into the above curry n mix well. Cook this for about 3-4 minutes on low flame.
  4. For seasoning, add oil in a pan, splutter mustard seeds, curry leaves and dried red chillies. Add this to the above mango curry. Mix well and serve along with hot steaming rice.

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