Sindhi Chicken Curry
Home-style Sindhi chicken in onion-tomato gravy with the community's characteristic sourness — chicken pieces browned in oil with fried onion, ginger, garlic, and a masala of coriander, cumin, red chilli, and dried mango powder (amchur). The amchur gives the gravy its tart undertone; occasionally a spoonful of tamarind is added for a deeper sourness. Finished with dried fenugreek and fresh coriander. The everyday Sindhi chicken preparation made for weekday lunches and quick family meals; simpler than sindhi mutton curry but carrying the same characteristic sour note that defines the community's palate.
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Recipe
Ingredients
|
500 grams | Chicken , cut into pieces |
|
2 tablespoons | Oil |
|
1 large | Onion , finely chopped |
|
2 teaspoons | Ginger-garlic paste |
|
2 medium | Tomato , pureed |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Cumin , seeds |
|
2 pieces | Cardamom , green |
|
1 inch | Cinnamon stick |
|
2 cups | Water |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat oil in a pan over medium heat and add cumin seeds, green cardamom, and cinnamon stick.
- 2 Once the spices release their aroma, add the chopped onion and sauté until golden brown.
- 3 Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- 4 Stir in the tomato puree and cook until the oil separates from the mixture.
- 5 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- 6 Add the chicken pieces and cook until they are browned on all sides.
- 7 Pour in water, cover, and let it simmer on low heat for 20-25 minutes or until the chicken is cooked through.
- 8 Garnish with fresh coriander leaves before serving.
Tips
Serve with steamed basmati rice or chapati for a complete meal.