Ankapur Chicken with Cucumber Raita

30 minutes

1 hour

4/5

In stock
£3.25

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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. It's served here with a cooling cucumber raita and plain rice on the side.

Recipe

30 minutes

1 hour

4/5

Serves

4

Effort

Medium Effort

Main Ingredient

Chicken

Dietary

Gluten Free

Gluten Free

Taste Profile

Meal Taste

Hot

Meal Taste

Rich

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

May contain traces of celery, mustard and sesame

  • 4 chicken legs or large thighs
  • 2 medium onions
  • 2 cloves of garlic
  • Fresh ginger
  • 1 lemon
  • ½ cucumber
  • 150g natural yogurt (full fat is best)
  • 2 tbsp tomato puree
  • Rice to serve
  • Large lidded pan
  • Mixing bowl x 2
  • Medium saucepan

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