ANDHRA CHICKEN

13 Nov

andh

Shutterstock

 

Okay , So if you like Chicken and you like  Hot Chicken Buffalo Wings , you are going to like this dish.

And yes ,  this is another trip into Indian cuisine.

This is India

india

And this is a state in Indian        Where this recipe comes from.

andhra-pradesh

Cuisine of Andhra Pradesh is famous for the rich seasoning and lots of variety.

 

The spicy goodness comes from a few items you are probably going to have to go the the Indian store for.

Mine is Masalas N More on rt 59 in Aurora.

 

First up  is Curry Leaves

curry-leaves

Curry Leaves
© Denzil Green

Curry Leaves have an aroma reminiscent of curry and citrus fruit, with a slight and very mild bitter after taste.

They look somewhat like very small leaves from a lemon tree (if you’ve ever seen those leaves.) They are long for their size, narrowing to a point.

Fresh ones are far superior to the dried, though it’s much easier to get the dried in the UK and North America.

Fresh ones should be shiny, dark green, with no yellow on them and not wilted. They are sold with the branch and stems attached. Remove from the branch and discard the stems. In ethnic stores, they will be sold in chillers in plastic bags.

.

The leaves are used in cooking in southern India (in areas as the state of Kerala) and Sri Lanka, as well as other places in southern Asia such as Burma (aka Myanmar), Fiji and Mayalsia.

Curry Leaves come from a plant called “Murraya koenigii.” The tree only grows 6 1/2 to 16 feet (2 to 5 metres) tall. There are about 20 leaves per branch. They grow closely together.

To clarify, you don’t make curry powder from these by drying up the leaves and grinding them. Curry Leaves aren’t used in any curry spice mixture.

 

If you look to buy a plant to grow indoors so that you can always have fresh Curry Leaves, don’t confuse this Curry Leaf plant with another sometimes referred to as “Curry Plant”    as well.

That one, “Helichrysum italicum”,  cp55      is not used in cooking.

Nor is Stephen Curry the basketball player

steph

although he might or might not cook Indian food.

And if you find yourself in Curry Alaska,  Which is now an uninhabited stop along the Alaska Railroad, about 22 miles north of Talkeetna

ca3 I don’t think they will have any Curry leaves to sell.

 

 

Next up : Chili Peppers

The purpose of chili peppers is to add depth of flavor to a meal, not ‘torture by spice’.    toohot

Each palate has a distinct level of tolerance for spice; use your judgment to increase or reduce the quantity of chili pepper in any recipe as suited to you and your family.

indian-chilies birds eye , Indian chili ,   3chilia curry of life

hungry desi

Many of my recipes call for “green chilies.” Green chilies used in Indian cooking are small, heat packed chilies. They are about the 2 inches to 3 inches in length. Unless we go to the Indian grocery store though, these chilies can be tough to come by.  What do you substitute for these green chilies? Sometimes I use the longer  and slightly fatter green chilies that can be found in other ethnic markets. Or I stock up on Indian chilies and then freeze them. Fat, fresh jalapenos just don’t give quite the same flavor as Indian chilies so  don’t use them . Serrano are kinda close , but if you go to the Indian store you should just stock up

dchili

 

Dhani:   –   [Bird Chilis, African Devil; C. frutescens or C. annuum]

There are a great number of varieties of Bird Chili in the world, but they all have a lot in common. They are small, intensely hot , and grow point up on the plant. Most ripen to deep red, but the ones I grow ripen to bright orange. Unripe, they are commonly green, but some are white, yellow, purple or black. The hottest varieties tend to be a bit shorter and wider than those in the photo. They are hottest when green, losing a little heat when red, and more when they are dried.

 

And there is Chili Powder:

 

chilibag

 

 

The Kashmiri Chili Red Chili Powder is a mild chili powder but with very vibrant  colors and this is what I usually use in my kitchen.

Standard Indian chili powder is about like cayenne pepper in heat. The extra hot types are like they say  , while Kashmiri chili powder is more like a hot paprika but with loads of flavor.
.Indian chili powder is just pure ground chilies. Mexican chili powder contains several other spices.

However do keep in mind that the Chilli/Chile Powder is not the spice mix to make the Mexican Chili.

 

Gram Masala :

The composition of garam masala differs regionally, with many recipes across India according to regional and personal taste, and none is considered more authentic than others. The components of the mix are toasted, then ground together.

A typical Indian   version of garam masala contains nothing but:

 

 

1.5 lb boneless chicken thighs  – cut into 1 1/2 cubes

3 tsp oil or ghee

4 green chilies    – minced

7 curry leaves

4 med onions – minced

2 large cloves garlic – minced and smashed

2 tsp grated ginger stir for 1 minute

1 Tsp chili powder

1 Tsp turmeric powder

1 tsp coriander powder

1 Tsp fresh ground black pepper

1 Tsp Gram Masala

2 Tsp fresh coriander  – and by the way ……………………….

Coriander seeds (UK) or just coriander (US).

In the United Kingdom
In the United States
In India
Here, we would refer to the leaves and stalks of the plant as “coriander” while the the seeds are called “coriander seeds.” Basically, the word “cilantro” does not exist in the UK.
In the US, the leaves and stalks of the plant are referred to as “cilantro,” while the seeds are referred to as “coriander.”
In India, the herb is extremely popular in cooking, it is referred to as something different-sounding altogether — “dhania” (just to further confuse the issue!)

cilantro_

Iowa State University Extension.

 

Heat oil in a wok or large fry pan

Add chilies and stir

Add curry leaves and cook for 1 minute

Add onions and sauté until soft but not brown

Add ginger and garlic, stir

Add chicken , a little  salt  and roast until color of chicken changes.

Add red chili powder, turmeric, coriander, black pepper Gram Masala and mix well.

Cover and roust chicken for 2-3 minutes. Stir to keep from sticking.

Serve with cilantro leaves sprinkled on top and a side of Basmati or Jasmine rice .

 

Eat and Enjoy !

 

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