Chicken Curry

A deliciously comforting chicken curry made with a homemade ground masala, Kashmiri chillies, garlic and pepper, with kokum adding a lovely tangy finish. Simple ingredients, beautiful flavours and a curry that pairs perfectly with rice!

Ingredients

For the Ground Masala

6 Kashmiri red chillies

4 garlic cloves

1 tsp peppercorns

¼ tsp turmeric powder

1 tbsp vinegar

¾ cup hot water

1 onion, sliced

For the Chicken

500–600 g chicken pieces

Salt, to taste

For Preparing the Curry

2 onions, finely chopped

A few curry leaves

¼ cup finely chopped coriander leaves

5–6 kokum petals

2 green chillies, slit

¼ tsp sugar (optional)

Salt, to taste

Oil, as required

Method

Prepare the masala:

In a bowl, combine the Kashmiri chillies, garlic, peppercorns, turmeric powder, sliced onion and hot water. Allow to soak for 30 minutes.

Transfer the soaked ingredients to a blender. Add 1 tbsp vinegar and grind to a fine, smooth paste. Keep aside.

Marinate the chicken pieces with salt and set aside.

Heat oil in a cooking vessel. Add the finely chopped onions and sauté until lightly golden brown.

Add the ground masala paste, ½ cup water and curry leaves. Stir-fry for about a minute.

Add the marinated chicken pieces and stir-fry for another minute, allowing the masala to coat the chicken well.

Add enough water to achieve your preferred curry consistency. Cover and cook until the chicken is almost done.

Add the kokum petals and slit green chillies. Add sugar if desired. Continue cooking until the chicken is completely cooked and the flavours come together.

Taste and adjust the seasoning. Finish with a generous sprinkle of fresh coriander leaves.

Serving Suggestion

Serve this delicious, tangy and mildly spiced chicken curry with jeera rice, green peas pulao or steamed rice.