Guntur Chicken Curry
A hot chicken curry made with freshly ground masala paste and the star of the recipe being Guntur chilies.
Ingredients
- 750 grams bone-in chicken
To marinate chicken
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1.5 tbsp ginger-garlic-green chili paste
- salt, as per taste
- 1 tsp guntur chili paste
- juice of half a lemon
To prepare the masala paste
- 12-14 guntur red chilies
- 5 tbsp coriander seeds
- 1 inch piece of cinnamon
- 4-5 cloves
- 2 cardamom
- 1/4 tsp whole pepper corns
- 1/2 tsp fennel seeds
- 1/2 tsp cumin seeds
- 3 tbsp coconut pieces
- 1 tbsp white sesame seeds
To prepare the guntur chicken curry
- 2 tbsp oil
- 4 guntur red chilies
- 1 medium onion, finely chopped
- 2 sprig curry leaves
- handful of finely chopped coriander leaves
- salt, as per taste
Instructions
For marinating the chicken
- In a mixing bowl, take the cleaned chicken and add all the ingredients mentioned under 'To marinate chicken'.
- Mix all the ingredients well with the chicken and marinate them for an hour.
To prepare the masala paste
- In a kadai on medium heat, add the Guntur red chilies and coriander seeds and roast them for 30 seconds.
- Add the cumin seeds, fennel seeds, cinnamon, cloves, cardamom and pepper corns. Roast them for a few seconds without letting them burn.
- Add the coconut pieces and the sesame seeds and roast them for a few more seconds. Turn off the flame.
- Transfer it to a plate and let it cool down. Grind it to a paste by adding a few drops of water. Set aside.
To prepare the curry
- In a kadai on medium heat, add oil. When it is hot, add the red chilies and curry leaves. Let it splutter.
- Add the onions and fry until they turn golden-brown.
- Add the ground masala paste and fry until the oil separates.
- Add some water and mix well.
- Add the marinated chicken and cook with the lid-on for 20-25 minutes. Stir in between intervals and add some water if it turns dry.
- Adjust salt and the consistency of the curry as per taste. Finally, add chopped coriander leaves and switch off the stove.
- Serve hot with steamed rice, lachha paratha or malabar parotta.
Notes
- Guntur red chilies are a spicy varieties of chili. Use as per taste.
- Do not burn the spices while roasting them.
- Roast all the spices on a low-medium heat.
- Adjust the consistency of the curry as per taste.
- Cook the chicken with a lid on for 25-30 minutes to make sure it is thoroughly cooked.