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.
Cuisines
Sindhi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 35 min
Total: 50 min
2-3 servings
Ingredients
| 500 grams | chicken, cut into pieces |
| 2 tablespoons | oil |
| 1 large | onion, finely chopped |
| 2 teaspoons | ginger-garlic paste |
| 2 medium | tomatoes, pureed |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin seeds |
| 2 pieces | green cardamom |
| 1 inch | cinnamon stick |
| 2 cups | water |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, 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.