Andhra Style Chicken Curry

Marinate the chicken. In a mixing bowl, combine the chicken with red chilli powder, turmeric powder, and salt. Set it aside for about 20 minutes.

Grind ingredients for the masala. In a mixer jar, combine the ginger, garlic, cinnamon stick, cloves, cardamom, poppy seeds, and desiccated coconut. Grind to a fine paste using hot water.

Heat oil in a heavy-bottomed pan over medium heat. Add the cinnamon stick, cloves, cardamom, and bay leaf. Allow them to sizzle.

Add chopped onions and green chillies. Sauté until they are slightly brown. Add curry leaves and continue to sauté for 4-6 minutes until nicely done.

Add marinated chicken and sauté for 2 minutes.

Add the freshly ground masala paste, red chilli powder, and turmeric powder.

Add the required water until the chicken is immersed. Adjust salt and the consistency of the gravy as needed.

Close the lid of the pan and cook over medium heat for 10 to 15 minutes with frequent stirring. Adjust the salt as per taste. sprinkle garam masala powder and Simmer for 5 minutes until the chicken is done and oil separates. Turn off the heat.

Alternatively, cook in a pressure cooker for about 3 whistles following the same process. Cover and cook for another 10 minutes on low flame

Finally, garnish with coriander leaves. Cooked well

Serve Andhra Style Chicken Curry with poori or hot steamed rice.