Sindhi Chicken Curry - Eating Cultures
Meal/ Recipes/ Sindhi Cuisine

Sindhi Chicken Curry

The Sindhi Chicken Curry

Like they say, there are many types of non-vegetarian eaters. There would be fish eaters, mutton eaters and then there would be the chicken eaters. Some Chicken and fish eaters, consider them almost vegetarians. So, it has become in the Sindhi food too.

Sindhis cook their chicken in a thick onion gravy with a lot of whole garam masalas and end it with a good amount of cardamom. This is a typical brown sindhi gravy created.

Sindhi Chicken Curry Recipe

Print Recipe
By Serves: 4 Prep Time: 30 minutes Cooking Time: 20 minutes

Ingredients

  • 500 gms Chicken cut
  • 500 gms Onions (4 large onions), finely chopped or made a paste in the mixer
  • 2 large potatoes, cut into large pieces
  • 1 tomato, finely chopped or paste in the mixer
  • 3-4 green chillies, finely chopped
  • 10-12 garlic pods
  • 1-inch Ginger
  • 2-3 tablespoons of oil
  • 2 cups of water

Marination

  • ½ cup of curd
  • 1 tsp turmeric
  • 1 tsp red chilli powder
  • Little bit of salt

Dry masalas

  • 2 Tejpatta
  • 1 large cardamom (black)
  • 2-3 green cardamoms powder
  • 2 tbsp coriander powder
  • 4-5 cloves
  • 1-inch stick of cinnamon
  • 1 tsp cumin seeds
  • 3-4 black pepper corns
  • 1 tsp ground homemade garam masala

Instructions

1

Clean the chicken and mix it with the margination mixture and keep it away for 3-4 hours

2

Pour the oil in a pressure cooker and heat the oil

3

Add the Dry Masalas to the oil (except for the green cardamom, coriander powder and garam masala)

4

Let the masalas splutter a bit

5

Make a paste of Ginger & garlic & chillies

6

Add the onions to the oil and start sautéing

7

Add the Ginger, garlic & chilli paste and continue mixing

8

Cook this mixture by continuous mixing till the time the onions are brown and start separating from the oil

9

Add the tomatoes to this and start mixing again

10

Add the marinated chicken, after the tomatoes are slightly cooked.

11

Now keep mixing the mutton on medium flame in the onion mixture for 5-10 mins till the time the mutton also starts leaving the oil

12

Add the coriander powder and turmeric and mix well

13

Add the water, mix it well, add the salt and ground garam masala

14

Pressure cook the mutton for 4 whistles or how much you want your chicken to be cooked. I like the flesh just about holding on to the bone.

Notes

Let the pressure release from the cooker on its own. Once the cooker opens add the green cardamom powder and mix well and garnish with chopped fresh coriander. Lot of people do not like the whole garam masalas in the mouth while eating. So, if you prefer, after step 9, let the mixture cool a bit, then put it into a mixer and blend it. Continue with the balance steps as it is.
Sindhi Chicken curry go well with the plain phulkas or with white steamed rice.

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