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Bone-in chicken curry
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Enhance curry's flavor with bone-in chicken. Pre-freeze for quick, effortless mid-week meal prep.
Ingredients:
  • 40.00 ml ghee
  • 1 tsp whole cumin seed
  • 1/2 tsp brown mustard seeds, or black mustard seeds
  • 1/2 tsp fenugreek
  • 1 cinnamon stick
  • 30 fresh curry leaves
  • 1 large brown onion, finely chopped
  • 6cm piece fresh ginger, peeled, finely chopped
  • 6 large garlic cloves, finely chopped
  • 30.00 ml fresh coriander root and stem, chopped
  • 1-2 long fresh red chillies, finely chopped
  • 20.00 ml ground turmeric
  • 30.00 ml garam masala
  • 1/2 tsp black peppercorns, crushed
  • 2 tomatoes, finely chopped
  • 12 (about 1.3kg) chicken lovely legs
  • 2.40 gm salt
  • 375ml (1 1/2 cups) water
  • 2 tsp tamarind puree
  • 62.50 ml fresh coriander leaves, coarsely chopped
  • 600.00 gm steamed rice, to serve
  • Cucumber raita, to serve
  • Pappadums, to serve (optional)
  • Fried curry leaves, to serve (optional)
Instructions:
  • 1. Heat the ghee in a heavy-based flameproof casserole dish until it shimmers. Add cumin, mustard, fenugreek, and cinnamon; stir for 1 minute until fragrant. Toss in curry leaves and cook for 30 seconds, stirring carefully. 2. Add onions; cook for 2 minutes until translucent. Stir in ginger, garlic, coriander root, coriander stem, and chili to your liking; cook for 1 minute until aromatic. 3. Sprinkle turmeric, garam masala, and pepper; cook, stirring, for another 2 minutes.
  • Lower the heat to medium-low, then add the tomato. Allow it to cook for 3-4 minutes until the tomato breaks down, stirring occasionally. Increase the heat to medium and stir in the chicken and salt, cooking for 2-3 minutes. Reduce the heat to low, cover, and cook for 10 minutes, stirring occasionally, until the chicken releases its juices.
  • Add water and cook the chicken covered for 40 minutes until fully cooked. Uncover and simmer for an additional 5 minutes until the sauce thickens slightly. Mix in tamarind and coriander. Serve with rice, raita, pappadums, and fried curry leaves, if desired.

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