South Indian Chicken Curry

I saw this recipe on Masterchef Australia Season 3 (Gary’s Master class). The first time I tried it, I put potatoes as there was no chicken at home that time. But when we tasted the gravy, it felt like it was made for meat! 😀 (not that it wasn’t good with popatoes!) So last weekend when Naheed and ammi-daddy came here, I thought of trying it again and this time with chicken. And it was a big hit! 🙂

(In the original recipe, Gary had made it with trevalla and mussels. Here’s the link of the original recipe: http://www.masterchef.com.au/blue-eye-trevalla-and-mussel-curry.htm)

The best part about the recipe is that all the whole spices which render a tantalizing aroma. Also while the ingredient list is long, once you have all of them in front of you, the actual cooking is really easy.

Prep Time: 20 mins| Cooking time: 40 mins (+ 2 hours for marination) | Serves: 6

Ingredients:

3 tbsp oil

1 tbsp green cardamom pods, lightly crushed

5-6 dried Kashmiri chillies

3 cinnamon quills

1 tsp whole cloves

1 tbsp mace

1 tsp fennel seeds

3 medium onions, finely sliced

10 garlic cloves, peeled and grated

6 cms piece of ginger, peeled and grated

1 tbsp turmeric powder

1 tbsp ground cumin powder

1 tbsp coriander powder

1 tsp red chilli powder

1 tbsp sugar

½ tbsp tamarind paste soaked in ½ cup boiling water

1 cup vegetable stock (or chicken stock)

1/3 cup water

10-15 curry leaves

Salt to taste

Juice of 1 lime

Fresh coriander for garnish

½ kg chicken

For marinade: juice of 1 lime, 2 tsp kashmiri chilli powder, 2 tbsp fresh ginger-garlic paste

Method

• Clean and cut the chicken pieces and make slits on the outside
• Marinate with with kashmiri chilli powder, ginger-garlic paste and lime juice
• Keep aside for 2 hours
• Mix together ginger, garlic and turmeric with 1 tbsp water to a paste
• Heat oil in a large stock pot over medium heat and add curry leaves (keep aside 5-6), cardamom, dried chilli, cinnamon, cloves, mace and fennel seeds.
• Cook for 2-3 mins, stirring occasionally
• Add ginger-garlic-turmeric paste, stir
• Add onions to the stock pot and cook for 5-7 mins, stirring occasionally.
• Add salt, cumin, coriander and chilli powder and cook for 1-2 mins (Be careful in adding salt as the stock itself will have some salt in it)
• Add sugar and cook for 3-4 mins, stirring occasionally.
• Pour in strained tamarind water and stock and bring to boil
• Simmer for 20 mins
• Pan fry chicken in 1 tbsp butter and add to gravy
• Finish curry with lime juice, remaining curry leaves and fresh coriander leaves
• Serve with rice or hot paranthas

Note: Instead of chicken, you can add potatoes or fish.

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