Sindhi Chicken Curry - Eating Cultures
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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


  • 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


  • 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



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


Pour the oil in a pressure cooker and heat the oil


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


Let the masalas splutter a bit


Make a paste of Ginger & garlic & chillies


Add the onions to the oil and start sautéing


Add the Ginger, garlic & chilli paste and continue mixing


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


Add the tomatoes to this and start mixing again


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


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


Add the coriander powder and turmeric and mix well


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


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.


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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