Andhra Style Chicken Gravy is a spicy gravy made with chicken, coconut milk and a variety of spices. This gravy tastes equally good with both with ghee rice or chapathi.
Over the years, we have prepared different versions of Chicken gravies. Each reflecting the moods and habits of the person eating that period. There are so many versions of Chicken Gravy on the blog, each tagging itself as Andhra Style. In truth, I am not sure if this is typically a Tamil Style or an Andhra Style.
Having lived in Madras for over four decades, Amma has almost forgotten which is which cuisine, except, of course, the dishes she had seen her mom making. We do distinguish the Chettinad Style of cooking. Apart from that we seriously have no clue how the gravy is made locally.
The style of making most of the dishes have been what Amma had learned and improvised over the years. Then there is also the case that we are vegetarians and have no idea how the restaurant makes it.
Talking about the period, while Amma and I have been vegetarians, the other elders in the family have also given up. So if we make nonveg dish its for the kids. So the mood also reflects their preferences.
Konda eats very spicy food, while the boys can tolerate to some extent. If notice, the spice levels are more in this gravy. It is also not so much when you know we pair it with Ghee Rice mostly.
While Konda wants to experiment and try new dishes, Chinnu is fixed on this gravy and wouldn’t want anything else for his Sunday Meal. Since I was cooking the Sunday Meals whole of this May, I checked up on the versions on the blog and noticed this one was missing. This version is what Amma has been making for some years now for the kids.
One of the important ingredients you got to add last is the fresh curry leaves and chopped coriander leaves. The fennel seeds and peppercorns make this spicy, while cashews and coconut add body and taste as well.
So this is the final dish for the One pot dish for the second week of BM#89.
When I had thought of One Pot Meal, I typically had in mind, a dish that gets cooked in one pot and also makes a meal by itself. As it always happens, my friends interpret the theme in different ways and came up with other interesting ways of showcasing One pot Dishes. I thought I might take a leave off that as well!
In this gravy, everything is cooked using that single kadai. Of course, you would need a rice dish or some rotis to serve. However, I am tagging this as One pot dish. Hope you make this and enjoy!
You can check out the other Chicken Gravies on the blog.
Step By Step Pictures for making Andhra Style Chicken Gravy
Andhra Style Chicken Gravy
For the Powder
1 tsp Fennel Seeds
4 to 5 Cashews
1 tsp Peppercorn
For the Chicken Gravy
1.5 cups Onions
750 gms Chicken
2 tsp Ginger Garlic paste
2 inch Cinnamon
1 cup Coconut Milk Thick
1/2 cup Tomato Puree
3 tsp Red Chilli Powder
3 tsp Coriander Powder
A Pinch Turmeric Powder
2 tbsp Curds / Yogurt
Salt to taste
3 tsp Cooking Oil
Handful Curry Leaves
Handful Coriander Leaves
How to make Andhra Style Chicken Gravy
Wash and cut the chicken into bite size pieces. Drain on a colander.
Heat a wide Kadai and saute the peppercorns, fennel seeds and cashews separately and remove to a plate.
Then add the oil and add all the whole spices, saute for a minute.
Next, add finely chopped onions and saute till it changes colour slightly.
Add ginger garlic paste and combine well.
Add few tbsp of water so that the onions get soft and get nicely cooked.
Add the chicken pieces and cook on high for the chicken to let out water.
Let all the liquid evaporate.
Add salt and turmeric powder.
Continue cooking till the chicken is well coated.
Add Red Chilli powder and combine well.
Continue cooking on high flame.
After stirring it for a couple of times, add tomato puree.
Simmer and let the chicken get cooked on low flame for 5 to 7 minutes.
Now add the coriander powder and mix again.
Add 1/2 cup water and simmer.
Add curds and combine again.
Cover with lid and let it cook on low flame.
Add 1 cup thick coconut milk. Mix well and add 1 cup water.
Simmer till the chicken gets well cooked.
Add the fresh curry leaves and coriander leaves.
Grind the roasted ingredients to a powder and add to the simmering gravy.
Sim for 10 mins if required depending on how much gravy consistency you want.
This normally gets done in 30 mins with lid covered cooking.
Serve with Ghee Rice or Chapathi.