1 ½tbspcoconut , fresh or 10 cashews paste/ jeedi pappu
How to make the recipe
Heat oil in a deep pan, add cumin, curry leaves and green chills. Allow them to crackle.
Add onions and sprinkle salt. Fry till they turn brown.
Add mint/ pudina and fry till you get an aroma.
Add ginger garlic paste, fry till the raw smell goes off.
Add tomatoes, salt and turmeric. Fry till the tomatoes turn fully mushy. Do not cover and cook the tomatoes, it spoils the entire dish.
Add red chili powder and fry for 2 mins.
Add chicken and fry on medium high till it turns white in color. Takes around 3 min
Add garam masala and coconut paste if using.
Simmer the flame and cover the pan with a lid and let it cook for 4 to 5 mins. By then chicken should begin to release moisture. Mix well and continue to cook till the moisture evaporates.
Add very little water and lower the flame. Cooking on a low flame yields a good curry. Cook till most of the water evaporates and the curry turns thick and semi dry. If you want a gravy consistency, switch off when the curry thickens. But iguru is something which is of semi gravy consistency, all the moisture is evaporated and then the curry is thick and tasty.
Add coriander leaves.
Serve andhra style chicken curry with rice and onion raita.