Andhra Chicken Curry

Ingredients

Marinade

• 1 kg chicken thighs (skinless, boneless, cut into 4 cm pieces)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric
• 100 g natural yogurt
• 1 teaspoon Kashmiri chilli powder
• 1 teaspoon salt

Andhra masala paste

• 2 tablespoons white poppy seeds (khus khus; substitute desiccated coconut if unavailable)
• 1 tablespoon white sesame seeds
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 6-8 dried Kashmiri chillies (mild, for colour)
• 2-4 dried byadgi (or guntur chillies, for the heat; adjust to taste)
• 40 g fresh grated coconut (or 30 g desiccated)
• 4 garlic cloves
• 25 g fresh ginger

Curry

• 3 tablespoons sesame oil (or vegetable oil)
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 20 fresh curry leaves
• 2 onions (finely chopped)
• 2 ripe tomatoes (chopped)
• 1 tablespoon tamarind paste (or a walnut-sized lump of tamarind in 100 ml hot water, strained)
• 600 ml water
• 1 teaspoon salt (to taste)

To finish

• A handful of fresh coriander (chopped)
• ½ lime (juice)

Method

Stage 1 - Marinate

1. Combine the chicken with the ginger-garlic paste, turmeric, yogurt, Kashmiri chilli and salt.
2. Set aside for 30 minutes.

Stage 2 - Toast and grind the masala

1. Dry-toast the poppy seeds, sesame, coriander and fennel in a pan over medium-low heat for 1-2 minutes until fragrant.
2. Add the dried red chillies and toast for 30 seconds (they'll darken and puff slightly).
3. Add the fresh coconut and toast for another 2 minutes until pale gold.
4. Cool, then grind with the garlic and ginger in a spice grinder with 3 tablespoons of water to a coarse paste.

Stage 3 - Temper and build the base

1. Heat the sesame oil in a wide pan over medium heat.
2. Add the mustard seeds; when they pop, add the cumin and curry leaves.
3. Add the chopped onions and a pinch of salt.
4. Cook for 10 minutes until deep golden.

Stage 4 - Brown the chicken

1. Lift the chicken out of the marinade, scraping off and reserving the excess.
2. Add the chicken to the pan in two batches; brown for 4-5 minutes a batch.
3. Return all the chicken to the pan with any reserved marinade.

Stage 5 - The masala

1. Stir in the andhra masala paste.
2. Cook for 5-6 minutes, stirring, until the oil starts to separate from the masala at the edges.
3. Add the chopped tomato, tamarind paste, water and salt.
4. Bring to a gentle simmer.
5. Cover partially and cook for 20-25 minutes, stirring occasionally, until the chicken is tender and the gravy has thickened.

Stage 6 - Finish

1. Taste and adjust salt; add the lime juice.
2. Scatter the coriander.
3. Serve with steamed rice, dosa or roti.