Chintamani Style Chicken Curry with Ragi Mudde | Village Style Cooking
Recipe Summary
- This video demonstrates how to prepare a traditional Chintamani-style chicken curry, a popular dish from the Chintamani region, known for its unique flavor. The curry is cooked over a rustic wood-fired stove and is perfectly paired with Ragi Mudde (finger millet balls). The recipe is simple, making it ideal for beginners.
All Ingredients - For Grinding Paste
- Oil 1 tbsp
- Onions 2 medium, sliced
- Tomatoes 3 small or 1 large, sliced
- Ginger 1 inch piece
- Dry Red Chillies (Byadagi) 5-6
- Green Chillies 3-4
- Sesame Seeds (Ellu) 1 tbsp
- Poppy Seeds (Gasagase) 1 tbsp
- Mint Leaves 1/2 cup, chopped
- Coriander Leaves 1 cup, chopped
- Grated Coconut 1/2 cup
- Coriander Powder (Dhaniya Powder) 1.5 tsp
- Turmeric Powder (Arishina) 1/4 tsp
- Garam Masala 1 tbsp
- Cinnamon (Chekke) 1 inch piece
- Cloves (Lavanga) 4-5
- Black Peppercorns 1/2 tsp
- Garlic 1 whole bulb, peeled
All Ingredients - Main Ingredients
- Chicken 1 kg, cut into pieces
- Oil 1 tbsp
- Salt to taste
- Water as needed
Tools You'll Need
- Pan
- Pot
- Blender
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 Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
Step-by-Step Instructions
Step 1: Prepare Ingredients
Slice the onions and tomatoes. Peel the ginger and garlic. Gather all other spices and herbs.
Step 2: Light the Stove
Arrange bricks and wood to create a traditional wood-fired stove. Light the wood and allow the fire to establish.
Step 3: Fry Paste Ingredients (Part 1)
Place a pan on the wood-fired stove. Add 1 tablespoon of oil. Once hot, add the sliced onions and fry until they turn translucent, about .
Step 4: Fry Paste Ingredients (Part 2)
Add the sliced tomatoes, ginger, dry red chilies, and green chilies to the pan. Continue to fry for until the tomatoes soften.
Step 5: Fry Paste Ingredients (Part 3)
Add sesame seeds and poppy seeds to the pan. Fry for another until fragrant.
Step 6: Fry Paste Ingredients (Part 4)
Add chopped mint leaves and coriander leaves to the pan. Fry for until the leaves wilt.
Step 7: Fry Paste Ingredients (Part 5)
Finally, add the grated coconut to the pan. Fry all the ingredients together for until well combined and slightly browned.
Step 8: Grind the Masala Paste
Transfer all the fried ingredients from the pan into a blender jar. Add coriander powder, turmeric powder, garam masala, and peeled garlic. Grind to a smooth paste, adding a little water if necessary to aid blending.
Step 9: Fry the Chicken
Place a large pot on the wood-fired stove. Add 1 tablespoon of oil. Once hot, add the 1 kg of chicken pieces. Add salt to taste. Fry the chicken for until it changes color and releases its juices.
Step 10: Combine with Masala and Simmer
Add the prepared ground masala paste to the fried chicken in the pot. Mix well to coat all the chicken pieces. Add water as needed to achieve your desired curry consistency. Add chili powder (if desired for extra spice) and adjust salt to taste. Stir thoroughly.
Step 11: Cook the Curry
Cover the pot and let the chicken curry simmer on the wood-fired stove for , or until the chicken is cooked through and tender and the flavors have melded together.
Step 12: Serve
Once cooked, serve the hot Chintamani-style chicken curry with Ragi Mudde, sliced onions, cucumber, and a wedge of lime.
Pro Tips
• Adjust the quantity of green and dry red chilies according to your preferred spice level.
• Ensure all ingredients for the grinding paste are well fried until aromatic before grinding.
• Cook the chicken until tender and the curry reaches your desired consistency.
Recipe Variations
• This curry can also be made with mutton for a different flavor profile.
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