Andhra Style Chicken Curry

To make Andhra Style Chicken Curry, start by marinating the chicken with red chilli powder, turmeric, and salt for about 20 minutes. Then, grind ginger, garlic, and spices into a fine paste. Heat oil in a pan, add whole spices, and sauté onions and green chillies until brown. Add the marinated chicken and the ground masala, then add water to immerse the chicken. Cook covered for 10-15 minutes, stirring occasionally, or use a pressure cooker for a quicker method. Finish by garnishing with coriander leaves.

Yes, Andhra Style Chicken Curry can easily be made gluten-free. Just ensure that the spices and any additional ingredients you use do not contain gluten. The recipe primarily uses chicken and spices, which are naturally gluten-free, making it a great option for those with gluten sensitivities.

If you don't have poppy seeds, you can substitute them with sesame seeds or omit them altogether. For the dry coconut, you can use fresh coconut or even cashew nuts for a different flavor. If you prefer a milder curry, reduce the amount of red chilli powder or use sweet paprika instead. Additionally, you can replace chicken with paneer or tofu for a vegetarian version.

Leftover Andhra Style Chicken Curry can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave until heated through. If you want to store it for a longer period, consider freezing it, where it can last for up to 2-3 months. Just make sure to cool it completely before freezing.

Andhra Style Chicken Curry pairs beautifully with poori, naan, or hot steamed rice. You can also serve it with side dishes like raita or a simple cucumber salad to balance the spiciness. For a complete meal, consider adding some lentil dishes like dal or a vegetable curry on the side.