Andhra Chicken Curry

Dry roast the poppy seeds, cashew nuts, and grated coconut in a pan until lightly golden. Cool and grind into a smooth paste with a little water. Set aside.

Marinate the chicken pieces with turmeric, half the red chilli powder, ginger-garlic paste, and salt for 20 minutes.

Heat oil in a heavy-bottomed pan over medium-high heat. Add mustard seeds and let them splutter. Add curry leaves and dry red chillies and fry for 30 seconds.

Add the sliced onions and cook, stirring frequently, for 12–15 minutes until deep golden brown. This step is crucial for the rich colour and flavour of the curry.

Add the remaining ginger-garlic paste and green chillies. Sauté for 2 minutes until the raw smell disappears.

Add chopped tomatoes and cook until they break down completely and oil begins to separate, about 8 minutes.

Add coriander powder, remaining red chilli powder, and turmeric. Stir well and cook the masala for 2 minutes.

Add the marinated chicken pieces and stir to coat in the masala. Cook on high heat for 5 minutes, stirring frequently.

Add the coconut-poppy seed-cashew paste and mix well. Add 200 ml of water, cover, and cook on medium heat for 20–25 minutes until the chicken is cooked through and the oil floats on top.

Sprinkle garam masala, garnish with coriander leaves, and serve hot with steamed rice or roti.