Ankapur Chicken with Cucumber Pachadi and Sweetcorn Pakora

5/5 from 3 Customers

A hot and tangy chicken curry from southern India...

SERVES: 4

40 minutes

1 hour

4/5

Sorry this item is currently out of stock
£8.67

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This curry hails from Ankapur village in the state of Telangana in south-central India where the local restaurants have become famous for it. The chicken is first marinated, then charred over an open flame, cooked in a spicy sauce rich with dried chillies and finally served with sliced raw onion for its unique taste. An array of typical South Indian sides complete the meal, including a tamarind mango dish, a cooling cucumber pachadi and some incredibly moreish crunchy sweetcorn pakora.

Recipe

40 minutes

1 hour

4/5

Serves

4

Effort

High Effort

Main Ingredient

Chicken

Dietary

Gluten Free

Gluten Free

Taste Profile

Meal Taste

Hot

Meal Taste

Tangy

Origin

Popular Style

Indian

Country

India

  • Chicken Marinade: turmeric, chilli, paprika
  • Curry Ground Spices: Kashmiri chilli, chilli, paprika, cumin, turmeric, coriander, fennel, green cardamon, cinnamon, cloves
  • Kashmiri Chillies: Kashmiri chilli
  • Tamarind Mango Spices: tamarind (tamarind, cornstarch), amchur, brown MUSTARD, cumin
  • Pakora Blend: turmeric, green chilli, fenugreek leaf, cumin, coriander, black cardamon, black pepper, green cardamon, cinnamon, cloves, mace, bay, nutmeg, chilli, garlic, ginger
  • Chaat Masala: amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan, mint, asafoetida
  • Cabbage Spices: curry leaf, cumin, brown MUSTARD
  • Pachadi Blend: mint, brown MUSTARD, cumin, mild chilli flakes, asafoetida

May contain traces of celery and sesame
Allergens are listed in CAPITALS

  • 4 small chicken legs or large thighs
  • 3 medium onions
  • ½ small red or white cabbage
  • 2 cloves of garlic
  • Fresh ginger
  • 1 medium mango (or 200g ready-prepared)
  • ½ cucumber
  • 10g bunch of coriander (optional)
  • 150g natural yogurt (full fat is best)
  • 2 lemons
  • 2 tbsp tomato puree
  • 325-340g tin of sweetcorn
  • 70g flour (gram (chickpea) flour is best)
  • Oil for frying (sunflower or vegetable oil is best)
  • Rice to serve

Product Rating (3):

5/5

This was so tasty

Simon Jones View More

Hooray we're happy to hear you enjoyed it! It's a favourite of ours at Spicery HQ too!

5/5

Part 2 of our 'Indian Feast' weekend! This was superb - every dish! I'll be making sweetcorn pakora on a regular basis!

Donna Keasey View More

This looks like a truly delicious feast- thank you for sharing and happy spicing!

5/5

Great tasting chicken with some wonderful sides. Loved the sweetcorn pakoras!

Danny Nicholson View More

Glad you enjoyed it, everything looks great and the sweetcorn pakoras are a firm favourite of ours too- yum!

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