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In a pan, roast ginger and garlic pieces, dry coconut pieces, cinnamon stick, cloves, mustard seeds, cumin seeds, poppy seeds and curry leaves.
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Let all ingredients are roasted well and then cooled.
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Transfer all ingredients to a blender and make a coarse paste.
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Heat oil in a thick bottom wide kadai and add onion and green chillies.
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Once onions turn translucent add ginger garlic paste and chicken pieces.
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Sprinkle a pinch of turmeric powder, salt and cover with a lid and cook for 15 minutes.
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Add tomatoes, red chilli powder and adequate water to get a thick gravy.
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Drop Chicken masala paste and mix well.
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Cook further till chicken pieces turn soft.
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Garnish Andhra Chicken Curry with coriander leaves and serve hot.