Sindhi Chicken Curry
chicken in a yogurt and onion gravy, sharp with green chilli and garam masala
Allergens in Sindhi Chicken Curry: milk.
Ingredients
Quantities for 4.
- 800g, bone-in, cut into curry pieces Chicken
- 1/2 cup, whisked smooth Yogurt
- 3 medium, finely sliced Onion
- 3 medium, chopped Tomato
- 1 tbsp paste Garlic
- 1 tbsp paste Ginger
- 3, slit Green Chilli
- 4 tbsp Neutral Oil
- 1 tsp Turmeric
- 1.5 tsp Chilli Powder
- 1 tbsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp, to finish Garam Masala
- 3 tbsp, chopped Coriander Leavesoptional
- 1/2, juiced Lemonoptional
- to taste Salt
- 1.5 cups Water
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Marinate the chicken with the yogurt, half the ginger-garlic paste, turmeric and salt for 30 minutes in the refrigerator.
- Whisk the yogurt until completely lump-free before it goes anywhere near the chicken, or it will split into curds in the pan.
- Slice the onions thin and even so they brown at the same rate.
Method
- Heat the oil in a kadhai and fry the onion 12 minutes over medium heat, until deep golden brown and shrunken to a third of its volume.This is the backbone of the gravy. Pull it off pale and the curry tastes thin all the way through.
- Add the remaining ginger-garlic paste and the green chilli, and fry 1 minute.
- Add the tomato and cook 8 minutes, mashing with the back of the spoon, until it breaks down and oil pools at the edges.
- Stir in the chilli powder, coriander powder and cumin powder and fry 30 seconds. No longer, or they scorch.
- Turn the heat to low and add the marinated chicken with all its yogurt, stirring continuously for the first 2 minutes.Low heat and constant stirring are what stop the yogurt splitting. Once it is incorporated you can relax.
- Raise the heat and fry the chicken 8 minutes until the pieces are opaque and the masala clings to them.
- Add the water and salt, bring to a boil, then cover and simmer 18 minutes until the chicken is tender at the bone.
- Uncover and reduce 5 minutes to the gravy consistency you want.
- Stir in the garam masala and lemon juice, rest 5 minutes covered, then finish with coriander leaves.
Safe temperatures: Chicken and duck are done at 74°C / 165°F, taken at the thickest part and clear of the bone. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 2 days refrigerated. Reheat over low heat with a splash of water; the yogurt gravy can split if you boil it hard from cold.
Nutrition Good estimate
One serving of Sindhi Chicken Curry (514 g) is about 454 calories, or 89 calories per 100 g.
High protein: 47 g a serving, 41% of the calories
| Per serving514 g | Per 100 g | |
|---|---|---|
| Calories | 454 kcal | 89 kcal |
| Protein | 46.8 g | 9 g |
| Carbohydrate | 17.9 g | 4 g |
| of which sugars | 7.9 g | 2 g |
| Fibre | 4.3 g | 1 g |
| Fat | 21.8 g | 4 g |
| of which saturated | 3.8 g | 1 g |
| of which unsaturated | 15.9 g | 3 g |
Nearest database match used for garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Sindhi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.