Guntur Chicken Stir Fry (4)

This dish originates from the Guntur region of India in Andhra . I found it in ” Indian Kitchen” by Maunika Gowardhan.

Guntur Chicken Stir Fry (4)
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Guntur Chicken Stir Fry (4)
Print Recipe
For the paste:
For the garnish:
  1. First make the paste. Soak the chillies and the cashew nuts in the warm water for 20 minutes to soften. Transfer to a blender together with 30 ml of the soaking liquid. Add the rest of the paste ingredients and blitz until smooth.
  2. Boil 500 ml water in a small saucepan. Add the chicken thighs and simmer over a low heat for 7-8 minutes until they are cooked through. Reserve 100-120 ml of the stock and set aside. When the chicken is cool enough to handle roughly shred it onto a plate.
  3. Place a heavy based saucepan over a medium heat and add the oil. When hot add the mustard seeds and curry leaves and let them sizzle for a few seconds. Add the sliced onion and fry for 6-7 minutes until it starts to soften.
  4. Reduce the heat to low and add the chilli paste and tomato puree. Fry for 2 minutes, stirring continuously so it doesn't stick, adding a splash of water if needed.
  5. Add the ground coriander , fennel and some salt and fry for a few seconds, then add 100 ml of the chicken stock or a little more if too dry. Simmer over a low heat for a minute, then add the shredded chicken and stir well to coat thoroughly.
  6. Add the coconut and cover and simmer for a further three minutes until everything is well mixed.
  7. Remove from the heat and garnish with the ginger and fresh coriander.
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