Anglo-Indian Bobo Chicken Curry
Summary
- This recipe demonstrates how to prepare a simple yet flavorful Anglo-Indian Bobo Chicken Curry. It features chicken legs marinated in basic Indian spices, cooked with onions, ginger-garlic paste, and tomatoes, resulting in a thin, aromatic gravy.
All Ingredients - For Marination
- Chicken Legs 0.5 kg
- Mild Chili Powder 1.5 tsp
- Cumin Powder 0.5 tsp
- Coriander Powder 0.5 tsp
- Turmeric Powder 0.25 tsp
- Salt 0.5 tsp
All Ingredients - For Gravy
- Oil 2 tbsp
- Onions 2 (sliced)
- Green Chili 1 (slit in half)
- Ginger-Garlic Paste 1.5 tsp
- Tomatoes 2 (finely chopped)
- Coriander Leaves 3-4 tbsp (chopped)
- Water Sufficient
Tools You'll Need
- Pan
- Bowl
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Marinate the Chicken
Combine the chicken legs with mild chili powder, cumin powder, coriander powder, turmeric powder, and salt in a bowl. Mix well to ensure all chicken pieces are evenly coated with the spices. Set aside to while preparing other ingredients.
Step 2: Sauté Onions and Green Chili
Heat 2 tablespoons of oil in a pan over medium heat. Add the sliced onions and green chili to the hot oil. for approximately , stirring occasionally, until the onions become light brown and translucent.
Step 3: Add Ginger-Garlic Paste
Once the onions are translucent, add the ginger-garlic paste to the pan. Fry for a few minutes, stirring continuously, until the raw aroma of ginger and garlic disappears and the paste is well incorporated with the onions.
Step 4: Incorporate Tomatoes
Add the finely chopped tomatoes to the pan. Cook for , stirring until the tomatoes soften and blend into the onion mixture.
Step 5: Cook the Chicken
Add the chicken pieces to the pan with the mixture. Mix everything thoroughly, ensuring the chicken is well coated with the masala. Cook for approximately , stirring occasionally, until the chicken pieces become firm.
Step 6: Add Water and Simmer
Pour sufficient water into the pan to create your desired gravy consistency and to allow the chicken to cook through. Stir well. Add a portion of the chopped coriander leaves. Cover the pan with a lid and increase the heat until the mixture starts to bubble. Then, the heat to low and let it for , or until the chicken is tender and fully cooked.
Step 7: Garnish and Serve
Once the chicken is cooked and the gravy has reached your desired consistency, switch off the heat. Garnish with the remaining fresh chopped coriander leaves. Serve hot with bread or rice.
Pro Tips
• Use homemade ginger-garlic paste for better flavor, as store-bought versions often contain preservatives and vinegar that can alter the taste.
• Adjust chili powder quantity to your spice preference. The recipe uses mild chili powder.
• You can add a piece of cinnamon and a few cloves while frying onions for extra aroma.
Variations
• Add potatoes along with the chicken for a heartier curry.
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