Andhra Chicken Curry with Cashewnuts

My favourite curry made simple. Recent trip to India made me explore the simple authentic recipes. During my recent visit to India, I met a famous chef in Guntur who cooked for us some authentic Andhra Food. Myself and my sister were thrilled when he said he will come and showcase his cooking. I picked up so many wonderful tips through out our morning session. Here is one of the recipes he kindly shared with us.



Diced Chicken(with bones) – 500gms
Red Onions – 2 finely sliced
Tomatoes – 3 chopped
Green Chillies – 3 to 4
Ginger-Garlic Paste – 2 tbsp
Chilli powder – 1 tsp (if you dont like it too spicy then you can avoid this)
Sunflower oil – 1tbsp
Turmeric – 1/4tsp
Coriander powder – 1tsp
Ingredients for Masala Paste:
Fresh Coconut – 1/2 cup
Cashewnuts – handful

Grind these 2 ingredients into a fine paste and keep it aside.


1. Take a deep bottomed saucepan and when the pan is hot, add 1tbsp of oil.
2. Add Onions and Green chillies and saute them on low heat for atleast  5 to 6 minutes or until the onions are translucent.
3. Add tomatoes and fry for 2 minutes. Add Ginger-Garlic paste and fry for another minute.
4. Add chicken and fry on high heat for a minute or so before you add spices.
5. Now add chilli powder, turmeric, salt. Mix well and cook for 5 to 7 minutes with a lid on it. This process is to let the chicken cook in its own juices.
6. Add 1 cup of water and simmer until the chicken is cooked. This is take 10minutes or so depending on how tender the chicken is.
7. Add the masala paste and cook for couple of minutes.
8. Now add coriander powder and mix well and take it off from heat.
9. Garnish with coriander leaves and serve with rotis, naan, biryani or simple white rice.

I had this with Biyani and the taste was so very flavoursome. I would love to thank my sister and the chef who could take time and made my food trip to India worthwhile.


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