Kayalpatnam Chicken Curry
Serves 6
More effort
Prep:
Cook:
This chicken curry recipe is from a coastal south Indian town called Kayalpatnam. Once a famous trading port, it is said to appear in Marco Polo's travel diaries dating back to 1250 AD. The only special ingredient is the spice mix which can be made with a few Indian spices.
Skip to ingredients
- 1/2 cup ghee
- 1 onion, chopped
- 2 tablespoons fresh ginger-garlic paste
- 1 sprig curry leaf
- 2 green chillies, slit in half
- 1 kilo chicken, cut into bite sized pieces
- 2 tablespoons Kayalpatnam spice mix (see recipe below)
- 1 cup yoghurt, beaten
- 1/4 cup water
- 1 tablespoon cashew nut paste
- 1 tablespoon coconut paste
Kayalpatnam spice mix
- 1/2 cup ghee
- 1 onion, chopped
- 2 tablespoons fresh ginger-garlic paste
- 1 sprig curry leaf
- 2 green chillies, slit in half
- 1 kilo chicken, cut into bite sized pieces
- 2 tablespoons Kayalpatnam spice mix (see recipe below)
- 1 cup yoghurt, beaten
- 1/4 cup water
- 1 tablespoon cashew nut paste
- 1 tablespoon coconut paste
- 1 tablespoon chilli powder
- 2 tablespoon coriander powder
- 1/2 tablespoon turmeric powder
- 1/4 tablespoon cumin powder
- 1/4 tablespoon fennel seed powder
Method
step 1
Add ghee to a deep pan. Once hot add the onions and fry for a few minutes. Add ginger garlic paste, green chillies and curry leaves and fry on low heat until the raw smell of ginger garlic paste disappears. And the onions look browned.step 2
Add the chicken pieces and salt and give it a good mix.step 3
Add the Kayalpatnam spice mix and stir.step 4
Add the yoghurt and the water and mix well. Cover and cook on low heat until chicken is cooked through (approx 30 mins).step 5
Mix in the cashew nut paste (made by grinding 10 cashew nuts that have been previously soaked in hot water).step 6
Add the coconut paste (made by grinding grated coconut with a little water) and stir again. Bring to the boil and remove from heat.step 7
Serve warm with rice or rotis (Indian flatbreads).
