Spiced Chicken Curry with Curry Leaves, Garlic, Chilli and Tamarind
The base of this curry is a punchy, aromatic spice paste that brings a depth of flavour to the dish. Spicy and warming, this chicken curry is one you will return to again and again.
Introduction
Hailing from the Bunt community in Mangalore, this recipe is an absolute keeper! The secret to this gravy is the ghassi paste, which is made with coconut and dried chillies. It’s a rich, fiery red curry that is cooked with chicken, but can also be made with vegetables, since Mangalorean cooking is synonymous with vegetarian dishes as well as coastal flavours. I ate a traditional version of this dish for the first time at a wedding 12 years ago. It was served with a rice-based roti. Dipping pieces of the roti in this luscious curry is probably what keeps me hooked on this dish, just so I can replicate those delicious flavours. It’s also great served with rice or soft dosas.
Ingredients
| 6 small | garlic cloves |
| ½ tsp | ground turmeric |
| 750g (1lb 10oz) | skinless bone-in chicken, jointed and cut into small pieces |
| 3 tbsp | vegetable oil |
| 12 | curry leaves |
| 70g (2½oz) | onion, finely chopped |
| 300ml (10fl oz/1¼ cups) | water |
| ¼ tsp | ground cinnamon |
| 3 tsp | tamarind paste (adjust the quantity based on the strength of your paste) |
| salt | |
| chopped coriander (cilantro) leaves, to garnish (optional) | |
| For the spice paste | |
|---|---|
| 3 tbsp | freshly grated coconut |
| 1 tbsp | vegetable oil |
| 70g (2½oz) | onion, thinly sliced |
| 8 | dried kashmiri chillies |
| ½ tsp | black peppercorns |
| 2 tbsp | coriander seeds |
| 1 tsp | cumin seeds |
| ¼ tsp | fenugreek seeds |
| 160ml (5½fl oz/2⁄3 cup) | coconut cream |
| chopped coriander (cilantro) leaves, to finish |
Method
Put the garlic into a small food processor with a splash of water and blend to a paste, then transfer to a bowl with the turmeric and pinch of salt. Add the chicken, mix well and set aside to marinate.
Meanwhile make the spice paste. Heat a dry frying pan over a medium heat, add the coconut and toast for 6–7 minutes, stirring a few times as it begins to turn light brown. Transfer the coconut to a bowl and add the oil to the pan. Add the sliced onion and fry over a low heat for 8–10 minutes until starting to brown. Now add the chillies, peppercorn, coriander seeds, cumin seeds and fenugreek seeds. Fry all the spices in the pan for 7–8 minutes, stirring a couple of times. They will release their aroma and flavour. Remove from the heat and leave to cool, then transfer this spice mix to a food processor with the coconut cream and toasted coconut. Blend to a smooth, fine paste. You won’t need any more water as the paste should be thick and a vibrant red colour.
To make the curry, heat the oil in a large heavy-based saucepan over a medium heat. Add the curry leaves and onion and fry for 7–8 minutes until the onion starts to colour, stirring often. Now add the marinated chicken and fry for 6–7 minutes to seal the pieces. Add the spice paste and stir well, coating the chicken in the paste. Fry for a further 3 minutes, then add the water and season with salt. Bring to the boil, then cover and simmer gently over a low heat for 30 minutes, stirring halfway through. To finish, add the cinnamon and tamarind paste. Stir well and simmer for 3–4 minutes, then serve garnished with coriander.
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