Smoky Chicken Curry
AuthorPriyanka SivaramakrishnanDifficultyBeginnerSmoky, tangy spicy chicken curry. A knockout chicken curry as the chef describes it. Recipe adapted from Dosa Kitchen.
Marinate the chicken in a large bowl. Add lime juice, 2 tsp of chilli powder, 1/4 tsp of turmeric powder, and 1/2 tsp of salt. Set this aside to marinate for 30 minutes.
Place the tamarind in a small bowl and add 1/4 cup of hot (not boiling) water. Let this soak while the onions cook.
In a large saucepan over medium-high heat, add the oil and crackle the fenugreek seeds for a minute. You'll notice that the seeds turn a bit dark. Add the onions and cook them down until they are soft and well browned. This should take about 5-10 minutes. (From hereon) Whenever the onions stick to the bottom of the pan, add a tsp of tamarind water.
Add the ginger and saute for couple of minutes until the raw smell goes away.
Combine the remaining 1 tsp of chilli powder and 1/4 tsp of turmeric powder with a few drops of tamarind water to make a nice thick paste. Add this to the onions and stir to make sure the onions are well coated with the masala. Cook this down until the raw smell of spices is replaced by the aroma. You'll also notice that the onions have turned a couple of shade darker.
Add the rest of the tamarind water. Cook for about couple of minutes before adding the chicken and remaining 1 1/2 tsp of salt. Reduce the heat to medium-low, cover and cook for about 15 minutes, stirring occasionally.
Once the chicken is cooked thoroughly, add the coconut milk and increase the heat, bringing the curry to a simmer. Let it be for a couple of minutes, before turning off the heat. Add more salt to taste if necessary.
Serve hot with crispy golden dosas, fluffy idlis, chapatis or even simple plain rice.
To smoke the curry, place a piece of hot coal in a small cup and lower it into the curry, just so it's sitting on top. Drop a tsp of ghee and when it starts smoking, immediately close the lid. Leave it be for 10 mins.
Ingredients
Directions
Marinate the chicken in a large bowl. Add lime juice, 2 tsp of chilli powder, 1/4 tsp of turmeric powder, and 1/2 tsp of salt. Set this aside to marinate for 30 minutes.
Place the tamarind in a small bowl and add 1/4 cup of hot (not boiling) water. Let this soak while the onions cook.
In a large saucepan over medium-high heat, add the oil and crackle the fenugreek seeds for a minute. You'll notice that the seeds turn a bit dark. Add the onions and cook them down until they are soft and well browned. This should take about 5-10 minutes. (From hereon) Whenever the onions stick to the bottom of the pan, add a tsp of tamarind water.
Add the ginger and saute for couple of minutes until the raw smell goes away.
Combine the remaining 1 tsp of chilli powder and 1/4 tsp of turmeric powder with a few drops of tamarind water to make a nice thick paste. Add this to the onions and stir to make sure the onions are well coated with the masala. Cook this down until the raw smell of spices is replaced by the aroma. You'll also notice that the onions have turned a couple of shade darker.
Add the rest of the tamarind water. Cook for about couple of minutes before adding the chicken and remaining 1 1/2 tsp of salt. Reduce the heat to medium-low, cover and cook for about 15 minutes, stirring occasionally.
Once the chicken is cooked thoroughly, add the coconut milk and increase the heat, bringing the curry to a simmer. Let it be for a couple of minutes, before turning off the heat. Add more salt to taste if necessary.
Serve hot with crispy golden dosas, fluffy idlis, chapatis or even simple plain rice.
To smoke the curry, place a piece of hot coal in a small cup and lower it into the curry, just so it's sitting on top. Drop a tsp of ghee and when it starts smoking, immediately close the lid. Leave it be for 10 mins.
Notes