Andhra cuisine is famous due to its hot and spicy recipes along with its chicken curry is one this
kind of recipe. Andhra chicken curry is a yummy, tempting and mouth-watering recipe. The 2
main ingredients which makes this food stand out are coconut and garlic . Andhra masala chicken curry tastes excellent when dished up with pulao rice or with normal rice. On cold winter evening prepare Andhra chicken curry and serve along with roti/ phulka/ parotta/ dosa and even
with rice.This chicken curry is sure a treat for spicy food lovers.
In South India, coconut and curry leaves are also preferred ingredients. Chicken curry is generally
garnished with cilantro leaves. Even in the country, you can find different versions.In Northern India, there the dish might be more cooked with additional spice. You can find the dish in various small stores and also in five-star restaurants. Based on the style of preparation, some variations might be sweeter while some have a much creamier flavor to them because of a good amount of usage of butter.The key making an Andhra drumstick chicken curry perfect, is to use tomato or yogurt and a good amount of coriander powder. Adding coconut,drumstick peaces and garlic make the curry rich, flavorful and gives you more quantity and taste.
Tip: After frying drumstick peaces with onions in the below pictures remove drumstick peaces and take it in to a plate.After chicken gets soft along with tomatoes we can add other wise drumstick peaces are going to mash.But i like the drumstick peaces should mash and mix with chicken peaces,what ever the way you like you can do.
If using country chicken/naatu kodi you can make this gravy in a pressure cook on a medium heat for 4 whistles.
A simple munakkayala chicken recipe:
Prep time Cook time Total time
10 mins 30 mins 40 mins
INGREDIENTS:
Chicken- 1 kg/2 lbs
2 long drumsticks
2 chopped tomatoes
1 big size finely chopped onion
6 green chilies
5 cloves
2 tbs red chilly powder
1/2 tbs turmeric powder
2 tbs coconut powder
1 tbs coriander powder
4 garlic cloves
coriander leaves
spring onion hand full
salt to taste
oil
1/2 chopped onion
1 lemon size ginger
12 garlic cloves
4 cloves
1 cinnamon stick
1/4 cup coriander leaves
1/4 cup mint leaves
HOW TO MAKE DRUMSTICK CHICKEN CURRY:
.Wash chicken thoroughly and drain off water completely . Marinate the chicken 2 hours before
cooking marinate chicken with red chilly powder,salt,turmeric powder mix properly,kept aside.
.Heat oil in a kadai or heavy bottom pan or nonstick pan.Saute cloves for a minute to turn
fragrant. Add 1 cup finely chopped onion saute it for 2 minutes add drumsticks peaces (cut into
equal and medium size peaces).
.Now add marinated chicken saute for 3 minutes or chicken turns pale.
.Cover and cook in a low flame for about 5-8 minutes for the chicken to let out moisture. and add tomatoes cook untill tomatoes gets soft.while it gets cooked heat 1 cup water in a separate pot.
You can also microwave the water in a cup for a minute.
.Pour the hot water as needed, using cold water may turns meat tough or hard.
.Make sure you just use Enough water to partially cover the chicken.cover and cook on a medium heat untill soft tender.It took about 10 minutes for me. This may vary depends on the chicken you used,size of the peaces.avoid cooking at high temperature.Check weather chicken is done by pricking with a fork . it must be soft and become off from the bone easily.Taste the gravy and adjust the salt,at this point add coconut powder,coriander powder,garlic cloves fine powder( in a mixi jar
add coconut,coriander powder,cloves and make it into a fine powder).
.When the gravy reaches the desired consistency switch off the stove.add coriander leaves,spring onion keep covered untill you serve.
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