Andhra Chili Chicken Curry

 Andhra Chilli Chicken Curry: Courtesy Spice Eats

(Tsp-Teaspoon; Tbsp-Tablespoon) - Chicken, curry cut with bones - 1 Kg Green Masala Paste: - Sautéed onions- small onion, thick slices (40 gms) - Sautéed Green chillies - 8 nos., halved - Coriander Leaves, chopped- 1 cup - Mint leaves- 1/2 cup - Curry Leaves- 10-12 nos. Tempering: - Cumin Seeds-1 tsp - Cinnamon- 2 pieces - Curry Leaves- 10-12 Other Ingredients: - Onions, chopped- 2 big ones (200 gms) - Green Chillies, slit- 3 - Ginger, crushed- 2 tbsp - Garlic, crushed- 2 tbsp - Tomato, sliced- 2 small (100 gms) - Salt- 2.5 tsp or to taste - Thick coconut milk- 1/2 cup (120 ml) - Refined Oil- 5-6 tbsp - Coriander leaves for garnish- 2-3 tbsp

Spice Powders

- Turmeric Powder- 1/2 tsp - Red Chilli Powder- 1 tsp - Coriander Powder- 3 tsp - Garam Masala Powder- 1 tsp Preparation:

For Green Curry Paste: - Peel and make thick slices of 1 small onion. Wash and cut the green chillies into halves.

- To make the Green Masala paste, take a frying pan & heat 1/2 tbsp oil. Add the thick onion slices and fry on medium heat for 2-3 mins till translucent. Add the green chillies, give a mix and fry on medium heat for 30 secs. Remove to a plate and let it cool.

- Chop the coriander leaves and take out the mint and curry leaves.

- Add all the ingredients for the masala paste into a blender/grinder and coarse grind it. Give it a mix and then blend it into a paste after adding 2-3 tbsp water. Set aside.

For the Curry - Chop the onions finely, peel and crush the ginger & garlic and slice the tomatoes.

- Slit the green chillies, take out the curry leaves and chop the coriander leaves for garnishing. Process: - Heat oil in a pan and add the cumin seeds, cinnamon and curry leaves. Give a stir and then add the chopped onions & slit green chillies. Fry on medium heat for 8-9 mins till the colour changes.

- Add the crushed ginger and garlic and fry on medium heat for 2-3 mins.

- Add the sliced tomatoes and 1 tsp salt & fry on medium heat for 2-3 tsp till the tomatoes are soft.

- Add all the spice powders except Garam masala powder and mix and fry in medium heat for 2-3 mins till the spices are cooked and oil separates.

- Add the chicken pieces and 1.5 tsp salt and mix and fry on high heat for 4-5 mins. Continue to cook on medium heat for another 8-10 mins till the chicken is browned.

- Add the Green Masala paste, coconut milk and Garam masala powder. Give a mix, add 200 ml water and cook covered on low heat for 15 mins till the chicken is tender.

- Remove the lid, and add chopped coriander leaves. Add little water (if needed) for desired consistency of the gravy. Mix and cook for 2 mins on low heat.

Serve with roti or rice.