Chicken and Radish Curry

A wholesome and flavourful curry that combines tender chicken with fresh radish and its leafy greens. The aromatic spice paste and East Indian Bottle Masala add warmth and depth, making this a comforting family meal best enjoyed with steamed rice, bread, or chapatis.

Ingredients

For the Chicken

500 grams of chicken, cleaned and washed

Salt to taste

Pepper powder to taste

Marinate the chicken with salt and pepper powder. Set aside.

For the Radish

2 radishes with their leaves ( approx. 200 grams after peeling and chopping)

Wash the radishes well, peel, and cut into bite-sized pieces. Wash the leaves thoroughly, chop, and keep aside.

For the Ground Masala

3 dried Bedgi chillies

1 green chilli

¼ cup coriander leaves

2 tsp ginger-garlic paste

1 medium onion, sliced

¼ tsp sesame seeds

¼ tsp poppy seeds

1½ tsp coriander seeds

½ tsp cumin seeds

½ tsp peppercorns

¼ tsp turmeric powder

Small ball of tamarind

Grind all the above ingredients with just enough water to form a smooth paste. Set aside.

For the Curry

2 medium onions, finely chopped

2 tomatoes, finely chopped

1½ tsp East Indian Bottle Masala powder

Salt to taste

Oil, as required

Method

Heat oil in a vessel and sauté the sliced onions until lightly browned.

Add the finely chopped tomatoes and salt. Cook until the tomatoes soften and become pulpy.

Add the prepared ground masala paste and sauté for a minute.

Pour in 1 cup of water, add the East Indian Bottle Masala powder, and cook for 2 minutes.

Add the marinated chicken pieces and mix well. Cook for a minute.

Add the chopped radish pieces and enough water to achieve a medium curry consistency.

Cover and cook until the chicken and radish are tender.

Finally, add the chopped radish leaves and cook for another minute.

Serve hot.

Serving Suggestion

Enjoy this hearty chicken and radish curry with steamed rice, chapatis, pav, or crusty bread for a satisfying meal.