This is speciality curry from a small region of Andhra Pradesh and has been adapted to the Cory Ander base. This curry has a South Indian taste to it and is definitely worth a try if you can get some fresh curry leaves from your local.

Andrha Chicken Curry (Using CA base)

(serves 1-2)

Ingredients

- 300g skinless chicken breast (chopped into approximately 1 inch cubes)
- 30-50 ml oil (depends how healthy you want to be)
- 1 tsp fresh garlic (pureed)
- 0.5 tsp fresh ginger (pureed)
- few fresh curry leaves (3 or 4)
- 1 tsp tomato paste (diluted to a puree with 3 tsp water)
- 200ml curry base (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0)
- 1 tsp curry masala (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0)
- Andrha masala (roasted and ground - 3 cloves, 1 inch cassia bark, 10 curry leaves, 1/4 tsp fennel seeds)
- 0.5 tsp chili powder (or to taste)
- 0.25 tsp salt (or to taste)

Method:

- Heat curry base to a gentle simmer
- Heat oil in suitable pan until hot
- Add curry leaves and fry for a few seconds
- Add chicken and fry for a minute, on high heat, with continuous stirring, until sealed (i.e. just white on the outside)
- Add garlic and ginger and fry, for a minute or so, with continuous stirring (do not burn!)
- Remove from heat and add chili powder, curry masala and Andrha masala
- Stir, to coat the chicken, and return to heat
- Immediately add tomato puree, stirring continuously
- Fry for 30 seconds or so, on high heat, with continuous stirring (do not burn!)
- Add half a ladle of curry base and stir
- Continue to add the curry base, a little at a time, stirring occasionally as the water evaporates and the sauce thickens
- Add salt to taste and stir
- Continue to simmer, on medium heat, stirring occasionally, until the oil begins to separate (about 5 minutes)
- Serve

Notes:

- When roasting the Andrha masala, add the curry leaves last as they will roast quicker than the others. Do not burn the spices or the curry will taste bitter and wait until cool before grinding. 
- You can use any other decent, mildly spiced, curry base, if you prefer, but the result may be different
- You can use any other precooked meat - just add it, after adding the first half a ladle of curry base, and make sure it is heated thoroughly

Below is a photo of the Andhra Chicken: