Andhra Style Ginger Chicken

When it comes to chicken curries each state (probably even districts) seems to come up with a variation that's a specialty to that area. While I don't know which district this came from - ginger chicken curry is definitely a favourite of mine while dining at an "Andhra style" restaurant. As the name denotes this is a chicken curry with a slightly stronger tinge of ginger in it which gives a punch to the curry. I am sure this can also be enjoyed in a semi gravy style simply by reducing the amount of water.

Ingredients

1. Red onions - 3
2. Tomatoes - 2
3. Ginger & Garlic paste - 2 table spoons
4. Ginger juliennes - 50 gms
5. Fennel seeds - 1 table spoon
6. Cumin - 1 tea spoon
7. Cardamom seed - 1 tea spoon
8. Coriander seeds - 2 table spoons
9. Poppy seeds - 1 tea spoon
10. Cinnamon sticks - 1 or 2
11. Kashmiri red chillies - 4 or 5
12. Cloves - 3-4
13. Chicken with bones - 1kg (diced)
14. Gingelly oil
15. Curry leaves

Method

1. Dice the onions roughly and saute them in gingelly oil with a pinch of salt.
2. Dry roast the spices (Ingredients #5 - 12) for about a minute until the aroma comes out.
3. Let it cool down to room temperature and then blend it to a nice powder.
4. Once the onions are golden brown add the tomatoes and saute them until they get mushy.
5. Add the ginger garlic paste and half of the ginger juliennes and saute them until oil separates.
6. Add the diced up chicken pieces and mix it well.
7. Add the powdered dry spices and mix it well.
8. Cook in a medium flame with a lid on for about 20 minutes. Add a cup of water to the level of consistency you prefer.
9. Add the remaining ginger juliennes with curry leaves and simmer for a few minutes. 

Enjoy!!

C