This basic Indian chicken curry is made in the style normal to the villages in Konkan, along the west shore of India. Involving bone-in chicken loans the meat a more extravagant, gamey flavor that is with regards to how this dish was generally made, utilizing free-wandering birds. A weighty hand with flavors, including turmeric, coriander, cumin, and cinnamon, in addition to a lot of bean stew, leaves this dish seriously tasty and searing. Serve it over white rice or with bhakris (a kind of unleavened rice bread) to absorb all the sauce.
Recipe Facts
Prep: 20 mins
Cook: 45 mins
Active: 30 mins
Total: 65 mins
Serves: 3 servings
Ingredients
For the Chicken Marinade:
2 tablespoons ginger-garlic paste (see note)
1/2 tablespoon ground turmeric
1 tablespoon red chile powder
1 pound (450g) bone-in chicken drumsticks and thighs, optionally cut in half through the bone with a cleaver
Kosher salt
For the Spice Paste:
1 teaspoon unroasted sesame seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
6 dried Kashmiri chile peppers
5 peppercorns
One stick cinnamon
3 cloves
2 tablespoons grated fresh coconut
1 cup (240ml) water
For the Curry:
2 tablespoons (30ml) vegetable oil
3 slit green chiles
3 bay leaves
medium onion,
finely chopped
How to Make Aloo Poha
To Marinate the Chicken: In a small bowl, mix together ginger-garlic paste, turmeric powder, and 1 tablespoon of the red chile powder. Season chicken all over with salt, then rub all over with marinade. Set aside.
For the Spice Paste: Heat a cast iron skillet until smoking, then turn the heat down. Toast sesame seeds, cumin seeds, coriander seeds, Kashmiri chiles, peppercorns, cinnamon stick, and cloves until they release their aroma, about 15 seconds, stirring constantly so they don't burn. Set aside to cool. the Chicken: In a small bowl, mix together ginger-garlic paste, turmeric powder, and 1 tablespoon of the red chile powder. Season chicken all over with salt, then rub all over with marinade. Set aside
Once toasted spices have cooled, using an immersion blender or countertop blender, blend spices with coconut and 3 tablespoons (45ml) water until a smooth paste has formed. Set aside.
For the Curry: In a heavy-bottomed, lidded saucepan, heat oil until shimmering, then turn the heat down. Add green chiles and bay leaves. Stir until fragrant, about 15 seconds. Add onion and keep stirring until soft but not brown, about 5 minutes.
Add spice paste and keep stirring until fragrant and until oil floats on top, about 10 minutes. Add marinated chicken pieces and stir until coated in the spice mix, about 5 minutes. Add remaining water to thin out the mixture for more gravy.
Season with salt, stir once, and cover pot. Turn heat to medium. Cook for about 15 minutes or until chicken is tender. Open lid, stir, and serve hot with fluffy white rice.
