Ankapur Chicken Curry

A Bold, Aromatic Curry Rooted in Andhra Tradition

This chicken curry is built around the depth of Ankapur Chicken Masala — a hand-ground blend of whole spices that delivers layers of warmth, heat, and fragrance in every bite.

🌿 What's in Ankapur Masala

Cloves · Cardamom · Shahijeera · Bay Leaves · Stone Flower · Black Cardamom · Cinnamon · Black Pepper · Turmeric · Coriander · Dried Methi Leaves · Red Chilies · Salt

All ground together into the signature Ankapur blend.

🛒 Ingredients

• 1 kg chicken (bone-in, curry cut)
• 100 g oil (~7–8 tbsp)
• 1 medium onion, finely chopped or ground to a paste
• 1–2 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1–2 tbsp red chili powder (adjust to taste)
• Salt to taste
• 2–3 tbsp Ankapur Chicken Masala (adjust to taste)
• 2 tsp coconut powder
• Hot water as needed for gravy
• Fresh coriander leaves for garnish

How to Cook

1. Heat oil in a heavy-bottomed pan over medium heat.
2. Sauté onions until golden brown and well caramelized.
3. Add ginger-garlic paste and turmeric. Cook for 2 minutes until the raw smell disappears.
4. Add the chicken, mix well, and cook until it begins to release its juices.
5. Add red chili powder, salt, coconut powder, and Ankapur Chicken Masala. Mix thoroughly to coat the chicken and simmer for 5–10 minutes.
6. Pour in hot water to reach your desired gravy consistency.
7. Cover and cook on medium flame for 15–20 minutes, stirring occasionally, until the chicken is fully cooked.
8. Finish with a pinch more Ankapur Masala for an extra punch of flavor.
9. Garnish with fresh coriander, simmer for 2 more minutes, then turn off the heat.

🍽️ Serving Suggestions

Serve hot with steamed rice, bagara rice, roti, or paratha.