This is no simple curry. Fiery chilli and peppercorns, tangy yogurt marinate and the flavor of garam masala and curry leaves all blend in together in this spicy andhra curry. So, while I watch the last episode of American Idol and enjoy my chicken curry, here is the recipe.
I followed Sailu's recipe, adjusting it to my taste, adding cumin seeds and omitting the cashews and milk.
For marinating the chicken:
1.5 lbs chicken, washed and cut into medium sized pieces
4 tbspoons yogurt
1/2 tspoon red chilli powder
¼ tsp turmeric powder
salt to taste
For the curry
10-12 curry leaves
1/2 tspoon cumin seeds
3-4 tbspoon oil
2 big onions finely chopped
1 large tomato finely chopped
1 tspoon ginger-garlic paste
1 tsp coriander powder
1/2 tspoon freshly ground black pepper powder
¼ tsp cumin powder
cilantro leaves - to garnish
Marinate the chicken for a couple of hours.
Dry roast the cinnamon, cloves and curry leaves and grind it to a powder.
Heat half the oil in a pan and saute the onions till they start turning brown. Add the ginger garlic paste and stir for another few minutes. Add coriander, cumin and pepper powder and let it cook on medium heat for another 2-3 minutes, then add the tomatoes. Cook for another 3-4 minutes. Then take it off the heat, cool and set it aside.
Heat the rest of the oil in a wide bottomed pan and temper it with cumin seeds. Then add the marinated chicken. Cook till they start turning brown. Add the onion masala mixture, dry ground masala, salt and 1/2 cup water.
Cook on medium heat (closed lid) till the chicken turns soft. Garnish with fresh cilantro leaves and serve warm with rice or chaptis.
This is also my entry for RCI: Andhra Cuisines hosted by Latha at Masala Magic.