SO happy to finally share the new website with you all! And thank you everyone for your kind comments and emails letting me know how much your enjoying this new look. So looking forward sharing loads more recipes, travel ideas and cookery events with you all. I recently cooked this delicious chicken curry recipe which I discovered from a wonderful Indian community close to Andhra Pradesh.
Andhra cuisine is so prevalent for its robust and bold flavours in Indian cooking. Telangan is the most recent state to get its individual identity from the shadows of the state of Andhra. And as such has a thriving food scene that has evolved over the years. Distinct ingredients that are part of this state include tamarind, variety of chilli known as koraivikaram and gongura leaves.
Homemade breads with millet, simmering chicken curries over a ‘dum’ and desserts including sesame are all part of the community. Stews with spices, chutneys, dosas and seafood with intense flavour and variety. My recent trip to India gave an insight into this community with a visit to a local family home hailing from Nalgonda within the Telangan region. I was fortunate enough to even stumble upon books written about the community and food. I’m sharing a recipe for a Telangana Chicken curry with curry leaves, chilli and black peppercorn. I would recommend making this a day in advance to let the flavours soak into the chicken.
Heat a dry frying pan on the low heat. Add the dried chillies, coriander seeds, cumin seeds and peppercorns. Roast on a low flame for 8-10 minutes make sure the shake the pan often. Now add the poppy seeds and stir well for 2-3 minutes. Take the pan off the heat and cool. Grind to a fine powder in a spice grinder or mixer and set aside.
In the same pan add the grated coconut and dry fry for 10 minutes. Stir well. Cool add to grind to a smooth paste with 50mls water. Set aside. Grind the ginger and garlic to a smooth paste and set aside.
Heat the oil in heavy bottom large saucepan. Add the chopped onions and fry on a medium flame for 20 minutes. Stir a couple of times as they begin to change colour. Lower the heat and add the ginger and garlic paste. Fry for 2 minutes and stir well. Scrape the bottom of the pan and add half the curry leaves along with the coconut paste. Turn the heat back to medium and fry for 4-5 minutes. Add a couple of tablespoons of water and stir well.
Now add the chicken, turmeric, paprika and the blended spice powder. Season to taste. Stir well and fry the chicken, mixing and sealing the pieces for 4 minutes. Add the water and stir well scraping all the sticky bits at the bottom of the pan (that’s flavour!) continue frying for 5 minutes.
Turn the heat to a low and simmer with the lid on for 20minutes stirring half way through the cooking process. Add lemon juice, coriander and the remaining curry leaves. Serve with roti or rice.