Kayalpatnam Chicken Curry
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
Skip to ingredients
- 1/2 cup ghee
- 1 onion, chopped
- 2 tablespoons fresh ginger-garlic paste
- 1 sprig curry leaf
- 2 green chillies, slit in half
- 1 kilo chicken, cut into bite sized pieces
- 2 tablespoons Kayalpatnam spice mix (see recipe below)
- 1 cup yoghurt, beaten
- 1/4 cup water
- 1 tablespoon cashew nut paste
- 1 tablespoon coconut paste
Kayalpatnam spice mix
- 1/2 cup ghee
- 1 onion, chopped
- 2 tablespoons fresh ginger-garlic paste
- 1 sprig curry leaf
- 2 green chillies, slit in half
- 1 kilo chicken, cut into bite sized pieces
- 2 tablespoons Kayalpatnam spice mix (see recipe below)
- 1 cup yoghurt, beaten
- 1/4 cup water
- 1 tablespoon cashew nut paste
- 1 tablespoon coconut paste
- 1 tablespoon chilli powder
- 2 tablespoon coriander powder
- 1/2 tablespoon turmeric powder
- 1/4 tablespoon cumin powder
- 1/4 tablespoon fennel seed powder
Method
step 1
Add ghee to a deep pan. Once hot add the onions and fry for a few minutes. Add ginger garlic paste, green chillies and curry leaves and fry on low heat until the raw smell of ginger garlic paste disappears. And the onions look browned.step 2
Add the chicken pieces and salt and give it a good mix.step 3
Add the Kayalpatnam spice mix and stir.step 4
Add the yoghurt and the water and mix well. Cover and cook on low heat until chicken is cooked through (approx 30 mins).step 5
Mix in the cashew nut paste (made by grinding 10 cashew nuts that have been previously soaked in hot water).step 6
Add the coconut paste (made by grinding grated coconut with a little water) and stir again. Bring to the boil and remove from heat.step 7
Serve warm with rice or rotis (Indian flatbreads).
