Photo: Lily Banse
Andhra coconut chicken fry recipe
14 ingredients
10 min + 40 min
4 people
openrecipes
A rustic hunter-style curry hailing from the Indian state of Andhra Pradesh. Tamarind, Patak's Madras Paste and grated coconut form the basis of a wonderfully thick masala sauce.
Estimated Nutrition (whole recipe, rough)
1098
Calories
49g
Protein
46g
Fat
122g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 700 skinless chicken joints cut to medium pieces
- g vegetable oil
- 2 green cardamom pods
- tbsp medium white onion, sliced
- 6 garlic cloves, roughly sliced lengthwise
- 1 green chilli, slit lengthwise
- 5 medium tomato, sliced
- 1 Patak's Madras Curry Paste
- 1 water
- 1.5 tamarind concentrate
- tbsp curry leaves
- 40 grated coconut
- ml salt to taste
- 1 bread of your choice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes