Andhra coconut chicken fry recipe

Name: Andhra coconut chicken fry recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 700 g (24.7oz) skinless chicken joints cut to medium pieces; 2 tbsp vegetable oil; 6 green cardamom pods; 1 medium white onion, sliced; 5 garlic cloves, roughly sliced lengthwise; 1 green chilli, slit lengthwise; 1 medium tomato, sliced; 1.5 tbsp Patak's Madras Curry Paste; 40 ml (1.4fl oz) water; 1 tsp tamarind concentrate; 12 curry leaves; 3 tbsp grated coconut; 1 pinch salt to taste; 1 bread of your choice

Servings: persons

700 g (24.7oz) skinless chicken joints cut to medium pieces
2 tbsp vegetable oil
6 green cardamom pods
1 medium white onion, sliced
5 garlic cloves, roughly sliced lengthwise
1 green chilli, slit lengthwise
1 medium tomato, sliced
1.5 tbsp Patak's Madras Curry Paste
40 ml (1.4fl oz) water
1 tsp tamarind concentrate
12 curry leaves
3 tbsp grated coconut
1 pinch salt to taste
1 bread of your choice

1
Heat oil in a heavy bottomed saucepan and add the cardamom pods.
2
Sizzle for a minute as they start to flavour the oil.
3
Add the sliced onion and fry for 5 minutes until it softens and starts to change colour.
4
Now add the garlic along with the green chilli.
5
Fry for a further 2-3 minutes on a medium heat - it will start to lose its raw flavour.
6
Add the chopped tomato and fry everything together, mixing well to soften for 3-4 minutes.
7
Tip in the Patak's Madras Curry Paste and a few splashes of water, so the spices don't burn.
8
Cook for two minutes to mix it through.
9
Now add the chicken and stir well to coat all the pieces in the masala spice base.
10
Seal the pieces for 3 minutes, stirring to make sure they don't stick to the bottom of the pan.
11
Add the water, stir well and bring to a boil.
12
Simmer the curry with a lid on for 20-25 minutes until the chicken has cooked through and is still moist.
13
Stir half way through and add the tamarind concentrate, half the curry leaves and grated coconut.
14
Toss and continue cooking.
15
The gravy should be thick and coating the chicken pieces.
16
Season to taste and garnish with the remaining curry leaves.
17
Serve with your choice of bread.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 700 g (24.7oz) skinless chicken joints cut to medium pieces, 2 tbsp vegetable oil, 6 green cardamom pods, 1 medium white onion, sliced, and more.

Yes, Andhra coconut chicken fry recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!