Andhra Green Chili Chicken Curry – when i say chilli chicken… i really mean it! 🙂 This is not your typical INDO CHINESE chilly chicken… but its green chilli chicken made purely with spicy green chilies… Tasted one of the dry version at a restaurant back in chennai… and ever since wanted to replicate it in our style…. so lets get into the recipe for the gravy style of this dish….
Gravy version goes well with simple VEG FRIED RICE CHICKEN FRIED RICE
If you wanna make the dry version of this dish… then, the skip the coconut milk and saute the mixture until it thickens… garnish with freshly ground black pepper powder and sliced green chili! (Pls read notes)
Ingredients to Grind
- Green Chili – 10 ** (cut down a few if you prefer less spicy) (I have used mild variety)
- Coriander leaves – 1/2 cup (tightly packed)
- Curry leaves – 10 leaves
- Mint leaves – 1/4 cup (tightly packed)
- Water – 1/4 cup
- Sambar onion / shallots – 4 (after sauteing) ** Check table – 2
Ingredients for gravy
- Chicken – 1 kg (whole cut / made into pieces)
- Onion – 1 cup (chopped)
- Sambar onions / Shallots / Pearl onion – 6 ** (saute this and then use it for grinding)
- Tomato – 1/2 cup (chopped)
- Ginger – 2 tablespoons (crushed)
- Garlic – 10 (crushed)
- Cumin seeds – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Red Chili Powder – 1/2 teaspoon
- Coriander powder – 2 teaspoons
- Garam masala powder – 1/2 teaspoon (optional) (i skipped it)
- Salt – 1 teaspoon (kosher / crystal salt)
- Thick coconut milk – 1/2 cup
- Coriander leaves – 2 tablespoons (chopped for garnish)
- Oil – 3 tablespoons
- Water – 1/2 cup
Lets see how to make this Andhra style Green Chili Chicken…..
I am using a pressure cooker to cook my chicken tender…. you can do this regular pan method too but need to cover and cook a little longer. Boneless version can be done over regular pan.
Heat oil in a pressure pan… sputter cumin seeds and start sauteing chopped onions , sambar onions, garlic & ginger…..saute till the onions cook really soft and lightly browned.
Remove those sauteed shallots / sambar onions keep this aside.
We need to grind green chili, coriander leaves, mint leaves, curry leaves in a mixer. Add in those sauteed sambar onions to the grinding ingredients.
Grind to make a thick paste… (try no to add any water , or use less water to grind) (Adding few cashew nuts to this can make the gravy really rich , but optional)
Now add in tomatoes… along with turmeric powder, coriander powder, red chili powder, salt and chicken pieces. Saute for few minutes to combine everything…
Add in 1/2 cup water…
Pressure cook upto 3 whistles.
When done, add the green chili paste and simmer over low flame…
Do not add more water for the paste…. cooking the paste for longer time will fade off the green color.
Add in the thick coconut milk too at this stage and simmer until it thickens to desired gravy consistency.
You can either keep as a gravy or skip the coconut milk and add some cashew powder + black pepper powder for a dry version (optional)
Switch off and garnish with more coriander leaves!
- Serves 4 to 5
- I have used mild green chilies… hence used 10… use less if using a spicy variety.
- Now for the dry version of this dish… like i said, skip the coconut milk and saute the mixture until it thickens to a semi dry stage and garnish with extra sliced green chili, freshly ground coarse black pepper powder and lots and lots of coriander leaves.
- Pressure cooking chicken helps to finish the dish the much quicker… otherwise some thick parts of chicken / dark meat with bones…takes longer to cook. You can do this regular pan version too if using boneless.
- Adding garam masala powder if optional… it may over do the taste, hence i skipped.
- Adding powdered cashewnut powder to dry version taste out of the world…. yet to post a dry version but giving you all the tips ahead of time 🙄
- Cooking too long after adding the green paste… may change its color of the gravy to dark greenish brown.