Chicken Indad Curry is rich, sweet, spicy and tangy all in one bowl and loved by even those who claim not to like a curry. This simple and easy curry never gets old.
The Indad style curry combines, vinegar, tamarind for sourness, black pepper and dry red chilies for spiciness and dates for that subtle earthy sweetness. Traditionally served with sanna (yeasted rice batter steamed cakes).
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Ingredients
1) Chicken (curry cut) - 750 grams
2) Onions - 2 (medium, sliced)
3) Garlic Paste - 2 tbsp
4) Ginger Paste - 1/2 tbsp
5) Tamarind - 1 small lump, deseeded.
6) Dates - 4 medium, deseeded
7) Kokum - 2
8) Fresh coriander leaves - 1/4th cup
9) Mint leaves - 5-6
10) Sugar - 1/2 tbsp
11) Salt - 2 tbsp ( for marinating the chicken & for the gravy)
12) Dry Red Chili - 2-3 /or according to tolerance levels
13) Vinegar - 1 tbsp
14) Turmeric Powder - 1/2 tbsp
15) Red Chili Powder - 1/2 tbsp
For the spice mix
1) Whole Coriander - 1/4th cup
2) Whole Cumin - 1/4th cup
3) Whole Black Pepper - 1/4th cup
4) Cinnamon sticks - 2 (half inch)
5) Cloves - 10-12
Method
Step 1 (Preparing the spice mix)
Grind the cumin, coriander and whole black pepper into a coarse powder
Then add cinnamon sticks and cloves and grind.
We will need 2 and half tbsp of this spice mix.
Step 2
Put about 1 tbsp salt on the chicken and rub each chicken pieces with the salt and let the chicken absorb the salt for 10-15 minutes. This will help the chicken absorb the flavours properly.
Step 3 (Preparing the Indad base)
In a blender put the sliced onions, the garlic-ginger paste, tamarind, dry red chili, dates and vinegar and blend into a fine paste. In that paste, add coriander and mint leaves and blend.The result will be a greenish paste.
Step 4
In a pan add the ghee and put the masala base and fry well in the ghee till oil starts to separate. Add the turmeric and chili powder along with sugar and 1 tbsp salt and mix well. Add the chicken and mix well with the masala paste. Cover and cook for 5 minutes on low to medium heat so that the chicken releases its own water.
Once the chicken releases its own water, uncover and give it a good stir, cover again, until the water dries. Uncover cook the chicken on medium to high heat for 3-4 minutes, then add 1 cup of warm water, cover and cook till chicken is soft.
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