Andhra Chicken Curry

Ingredients

Quantity	Measure	Ingredients	Description
2	Tablespoon	Cooking Oil	For frying
2	Large	Onions	Finely Chopped for frying
1	Tablespoon	Ginger Garlic Paste	Fry
1	Kilogram	Chicken	Washed, Cut and drained
3/4	Tablespoon	Chilly Powder, Red	Add to fried chicken
1/2	Teaspoon	Turmeric Paste	Add to fried chicken
1/2	Tablespoon	Coriander Powder	Add to fried chicken
1/4	Teaspoon	Jeera Powder	Add to fried chicken - roasted
1/2	Teaspoon	Fenugreek Leaves-(Kasoori Methi)	Add to fried chicken
1/4	Teacup	Tomato Puree	Add to fried chicken
8-10	Nos.	Cashew Nuts	Soaked in milk and ground to paste
1/4	Teaspoon	Garam-Masala	Add to fried chicken - powdered
1	Sprigs/Twigs	Curry Leaves (Kadi patta)	Add to fried chicken
	As Required	Salt	to taste

Method

Heat 2 tablespoons of cooking oil in a deep vessel, large enough to contain the ingredients and add the chopped onions and sauté for 4 mts. When done, add ginger garlic paste and sauté for 2 mts.

Add the washed and drained chicken and cook on high heat for about four minutes and then reduce the flame and cook the chicken for some more time.

Add red chili powder, turmeric powder, coriander powder, cumin powder and kasuri methi and mix. Place lid and cook on low to medium flame for about eight minutes.

Pour the tomato puree and mix it with the cashew nut paste. Cook for a few minutes and then add 2 cups water and salt and covering the vessel, cook on medium flame till the meat is cooked.

Add garam masala powder, and curry leaves and mix and cook without lid till you achieve the desired curry consistency.

Turn off heat and remove to a serving bowl.