South Indian · serves 2

Andhra Chicken Fry

Properly spicy, almost no gravy, and it's gone in five minutes.

35 min Some work Non-vegetarian

Ingredients

  • 600g chicken, small pieces
  • 2 onions, sliced
  • 1 tbsp ginger-garlic paste
  • 2 tbsp red chilli powder
  • 1 tsp black pepper, crushed
  • 25 curry leaves
  • 1 tsp fennel seeds
  • 4 tbsp oil
  • Lemon

Method

  1. Marinate chicken with ginger-garlic, chilli powder, turmeric and salt, 20 minutes.
  2. Fennel seeds and half the curry leaves in hot oil.
  3. Onions till soft, then the chicken on high heat.
  4. Cover and cook 15 minutes in its own juices, then uncover and fry hard until it's dry and dark, 8 more minutes.
  5. Crushed pepper and the rest of the curry leaves in at the end — they should crisp up.
  6. Lemon over everything.

Questions people ask about Andhra Chicken Fry

How long does Andhra Chicken Fry take?

About 35 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of chicken in Andhra Chicken Fry?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Andhra Chicken Fry ahead of time?

Not really. This one relies on being crisp, and crisp does not survive the fridge. Prepare the components ahead if you like, but cook it just before eating.

Can I make Andhra Chicken Fry vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Andhra Chicken Fry?

Steamed rice with a spoon of ghee, and a papad if you have one. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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