South Indian Inspired Chicken Curry

Step 1: Prepare the Chicken Marinade

In a bowl, combine 3 tablespoons of roughly chopped ginger garlic, 1 teaspoon of turmeric, 1 teaspoon of salt, and 2 tablespoons of sunflower oil. Mix well until a paste forms.

Step 2: Prepare the Chicken

Trim any excess fat from 10 boneless, skinless chicken thighs. Chop the chicken into pieces slightly larger than 1 inch. Add the chopped chicken to the marinade and mix thoroughly, ensuring all pieces are coated. Cover the bowl and let it marinate for at least 30 minutes. If possible, marinate overnight for enhanced flavor.

Step 3: Prepare the Spice Blend

Heat a pan over medium heat. Add 1 tablespoon of black peppers, 1 tablespoon of cumin seeds, 1 tablespoon of coriander seeds, 1 teaspoon of cloves, and 4-6 dried red chilies (broken into pieces). Dry roast the spices for about 2 minutes, stirring constantly, until they become aromatic and slightly change color. Turn off the heat.

Step 4: Crush the Spices

Transfer the roasted spices to a mortar and pestle. Let them cool for 5 minutes. Once cooled, crush the spices until they form a coarse powder. This texture is preferred over a smooth powder for this dish.

Step 5: Sauté Onions and Tomatoes

Heat 2 tablespoons of oil in the same pan over medium heat. Add 1 teaspoon of mustard seeds and let them pop. Add a handful of curry leaves, followed by 3 thinly sliced onions. Cook the onions for about 8 minutes, stirring occasionally, until they turn beautifully golden. While the onions are cooking, chop 2 tomatoes.

Step 6: Add Tomatoes and Cook

Add the chopped tomatoes to the pan with the onions. Cook for another 6-7 minutes, stirring occasionally, until the tomatoes have softened.

Step 7: Sear the Chicken

Move the pan to a larger hob and increase the heat to high. Add the marinated chicken to the pan. Cook the chicken on high heat for a couple of minutes without stirring to allow it to sear and develop some color. Then, stir the chicken to ensure even cooking and browning.

Step 8: Add Spices and Water

Move the pan back to normal heat. Add the crushed spice blend to the chicken and mix well. Pour in 100 ml of boiling water. Stir to combine all ingredients.

Step 9: Simmer the Curry

Lower the heat to low, cover the pan with a lid, and let the curry simmer for approximately 15 minutes. Since the chicken is boneless and skinless, it will cook relatively quickly. The chicken should be tender and cooked through, and the sauce should be rich and flavorful.

Step 10: Serve

Once cooked, the chicken curry is ready to be served. Serve hot with cooked rice and a side of pickled red onions (made with lemon juice, red onions, salt, pepper, and a bit of chili powder). Enjoy by hand for the best experience!

• Marinate the chicken overnight for best results, especially if using bone-in chicken.

• Cook the onions on medium-low heat until beautifully golden for a deeper flavor.

• Crush the roasted spices in a mortar and pestle for a textured blend, rather than a smooth powder, to enhance the curry's character.