Malvani-Style Chicken Curry
The many spices used here add aromatic warmth and heat to the chicken. I like this with very little sauce, so it’s ideal served with any flatbread but feel free to serve it with rice instead.
Ingredients
For the masala
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 teaspoon cumin seeds
- 8 black peppercorns
- Seeds of 4 green cardamom pods
- Seeds of 1 black cardamom pod
- 1 cinnamon stick, broken up into small pieces
- 1 star anise
- 6 dried red chiles, such as arbol
- 4 cloves garlic, peeled
- 2 tablespoons desiccated coconut
- Generous 3/4 cup water
For the curry
- 3 tablespoons mild vegetable oil
- 2 (14 oz) onions, finely chopped
- 1 1/2 teaspoons kosher salt
- 1 teaspoon Kashmiri chile powder
- 4 (2 pounds) boneless, skinless chicken breasts, cut into 1/2-inch (12-mm) slices
Instructions
Make the masala
- In a small skillet over low heat, combine the spices, chiles, garlic, and coconut and dry-roast until you can smell their aroma and they start to color, 3 to 5 minutes.
- Pour into a spice blender and blitz to a powder or use a mortar and pestle to finely grind them. In a small bowl, combine the spice powder and the water and mix well to form a slurry.
Make the curry
- In a medium skillet or Dutch oven with a lid over medium-low heat, warm the oil. Add the onions and cook until lightly golden, stirring occasionally with a wooden spoon, 8 to 10 minutes. Stir in the spice mixture and cook for 1 minute more.
- Add the salt, Kashmiri chile powder, and chicken, cover, and cook until the chicken is cooked through, stirring once, about 10 minutes. Uncover and increase the heat to high. Cook for 1 minute before removing from the heat and serving.
Nutrition
Serving: 1serving | Calories: 129kcal | Carbohydrates: 5g | Protein: 1g | Fat: 13g | Saturated Fat: 10g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 18mg | Fiber: 2g | Sugar: 1g