Andhra Chicken Curry 1. Add 50g of Oil in Kadai 2. Add 4 medium sized onion(cut to small pieces) 3.8 green mirchi cut in half 4. Fry onions till golden color 5. Add 2 serving spoonginger garlic paste now or after step 6 6. Add 1 kg chicken washed and mix well 7. Add 1/2 tablespoon turmeric 8. Add 2 tablespoon salt / enough for the chicken and mix well 9. Cover the lid and dont add water now and let it cook and mix in between 10. When water is evaporated and oil is floating and add tomato puree (5 medium sized 300-400g paste) 11.Mix well cover with lid 12. Add 2 tbsp cumin powder and 1 tbsp coriander powder and 3 serving spoon mirchi powder(based on spice level preference) 13. Mix well till oil floats again then add water based on your gravy preference 14. Cover with lid and boil till oil floats completely 15. Add 1/2 tablespoon garam masala and coriander/cilantro leaves and cook for another 2 mins 16. Check salt and its ready a curry without whole spices (other than garam masla :) )
Nenu andhra chicken curry exactly meeru cheppinatte chesthanu every week, maa family lo antha ilane cheskuntaru. Onion lemon tho tinte chala tasty ga untundi...maadi krishna District
Second Curry with Masala 1. Add 50g of Oil in Kadai 2. Add 4 medium sized onion and 10 green mirchi(cut in half) 3. Fry onions till golden color 4. Add turmeric and ginger garlic paste and fry well till the paste sticks at the bottom part 5. Add 1kg chicken washed and mix well 6. Add salt enough for the chicken fry and cover with lid 7. Don't add water from the chicken water will ooze out and let oil float 8. Then add masala mixture made from kaju nooka and watermelon seeds ( He washed that multiple times soaked and then grinded there is a seperate vid as well for the paste) 9. Add tomato puree (4 medium sized tomatoes) fry on small heat for 10 mins atleast until oil floats 10. Add 1 tbsp cumin,coriander powder and fry 11. Add 3 serving spoon mirchi powder and some amount of kasturi methi and mix well on small heat 12. Don't cover lid from masala step when oil floats add water till the thickness desired 13. Again oil should float then 1 tbsp garam masala and cilantro/coriander leaves and cook for another 2 minutes 14. Check salt and its ready a curry with Masala variant
Anta oil veste curry chappaga taste less ga aipotundi konchem taggiste bagutundi oil first chesina curry kante second curry konchem better health paranga endukante second curry lo jeedipappu dosa pappu vesaru kabbatti
U can use kaaju also, kaaju nuuka anta kaaju prepare chesetappudu migilipooyina kaaju powder or some small pieces and kasuri methi neeku market and dmart yrkkadyna dhoruku thaadhi it will give nice taste and flavor also
