So, here is an exclusive post for Father’s Day, this year! As usual, I did the same thing with my father and my father-in-law as I did for mother’s day too! This Guntur chicken curry is one of my father’s favorite. I will discuss the recipe that my father-in-law wanted, in my next post.
When I first asked my dad about his favorite recipe, he said he would think about it. So, I told him to come up with one by the end of the next day. And I called him the next day, the day after and the day after that too! But, he didn’t come up with his favorite dish!
Could you imagine that! Both my moms were a looot better than my dads. They actually came up with a recipe a lot quicker than dads. Anyways, so what I finally did was, I called one day, and I didn’t cut the call until he told me his favorite. That was when he told me about an Andhra style restaurant, which he loves a lot. He started listing out the entire menu literally. I was like, “Appa, pick one!” and that is how he ended up in Guntur chicken curry.
Actually speaking, I should not complain about him not telling a recipe. He actually told me that he wanted fish curry (meen kuzhambu) the very first time I asked about this. But, I had to deny that because am not able to find fresh fish during these tough times. So, I told him to choose something different promising him that I will upload the recipe of fish curry very soon.
Anyways, back to Guntur chicken curry, this is actually a very spicy version. Guntur chilies are bright red in color and one of the spiciest varieties of chilies, cultivated in a place called Guntur, Andhra Pradesh. There is also a dry version of Guntur chicken, which tastes really yum.
It gets the taste from the chilies used and from the fresh masala paste that is prepared by toasting and grinding a few spices along with coconut and sesame seeds. The usage of coriander seeds in the masala paste gives a beautiful aroma to the Guntur chicken curry.
The dry version which I prepare is almost with the same ingredients (except for a few), but the method changes a bit from making the curry version. They taste absolutely fantastic, whether dry or gravy. My version of Guntur chicken curry is an inspiration from Guntur mutton, which I once prepared for a non-veg thali at home.
This Guntur chicken curry is the perfect dish for a rainy and cozy day. They make an amazing combination when paired up with rice, lachha paratha or even parotta (We had it that way) . My dad also loves it with rice. He loves all gravy recipes that goes very well with rice and he specifically insisted me to make one that goes well with RICE ONLY! So, here I am making Guntur chicken ‘curry’ for him for this Father’s Day.
Enjoy Guntur chicken curry with your family for lunch or dinner. Stay safe; stay healthy. Happy cooking and eating! While you are here, also checkout my other chicken curry recipes for a meaty meal.
I dedicate this post to my DAD, the man who constantly fights to bring out the potential in me. Thank you appa for supporting me in everything that I do and encouraging me to push myself even more. Cheers to those laughters that we shared and to many more that we will share! Love you pa! A very Happy Father’s Day to my dad and to every other person playing a father role. It is never easy to be a great one!
Has meal planning been a little bit difficult during this lockdown? Look through my No Veggies, 21-Day Lockdown Series for ideas on what to cook during this lockdown.
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Guntur Chicken Curry
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.
