Skip to main content

Andhra Style Chicken curry - mom style

Today I prepared a dish that made me feel like I am home - my mom version of chicken curry.

This dish is really easy and quick to make. And trust me, no matter how much of the curry you make it won't be enough for sure. Give it a try!!

2 lbs whole chicken cut into medium sized pieces(around 1 kilogram)
1 big onion chopped fine
2 green chillies sliced lengthwise
2 tbsp ginger garlic paste
1 to 2 tbsp red chilli powder (depending on your spice level)
1 tsp garam masala
Salt for taste
3 tbsp oil
1 tbsp or big blob of butter(venna)
For Tempering
5 to 6 cloves
small cinnamon stick
1 green cardamom crushed
1 tsp jeera
5 or 6 curry leaves
For Garnish
handful of coriander leaves to garnish

Clean and cut the chicken. In a big bowl, add the ginger garlic paste, salt and red chilli powder, chicken, mix it and set aside.
Heat oil in a thick bottomed pan. Add the tempering and let them splutter. Add in the onions, green chillies and little salt. Give it a good stir and let it cook till onions are translucent and light brown in color. Now add in the marinated chicken, give it a good stir and close the lid. Let the chicken cook in its own water. Stir gently occasionally.
Once all the water from the chicken evaporates (approximately 7 to 8 minutes), add in the butter. Add in half cup of water and close the lid. Check to see if the chicken is cooked all the way through and if there is still water in there, take off the lid and let the water evaporate. Bring the gravy to required consistency.Check and adjust the seasonings.
Once the gravy reaches required consistency sprinkle the garam masala, give it a gentle stir and turn off the heat.
Garnish with coriander leaves.
This dish can be served with steamed rice or any kind of Indian bread items or even garelu. 


  1. Very easy and an awesome recepie. Keep it up

  2. I tried this today, it was super easy and the dish came out yummy. Thanks Siri.

  3. Very simple and super tasty. Thank You


Post a Comment

Popular posts from this blog

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories.
This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother.
Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.  Ingredients3 cups finely chopped Onion Salt per taste(around 3 tsp) 1 tsp Turmeric  2 tsp Coriander powder 6 Green Chillies slit length wise 1 tsp Cumin seeds  3 tsp Ginger garlic 3 to 4 tsp Red chilli powder depending on your spice level 1 tsp Garam masala 3 tbsp Oil 3 tbsp ghee 10 to 15 pieces cashews Handful of Curry leaves, coriander leaves Marination 1 pound(1/2kg) Prawns/Shrimp peeled and deveined …

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa.
I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :)
Ingredients For Batter 2 cups thick butter milk(majjiga)
2 cups rice
1 tsp methi seeds(menthulu)
salt per taste
For Dosa finely minced green chillies, chopped onions and minced cilantro
Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight.
Stick it in the refrigerator the next morning.
To make t…