Sunday Special Chicken Curry

Everyone has people in their life they look up to. One such person for me is Leela Akka, a super-cool woman I’m incredibly lucky to have grown up with.

We were neighbours in India, and I practically lived in her house. Anytime she cooked something special, we were guaranteed to get some. I was gutted when her job took her abroad, but thankfully distance has made no difference, we remain just as close.

Among her many talents, Akka is a phenomenal cook. Next to my mum, she is my guru when it comes to all things food. This particular dish was a weekly Sunday special at her house, and even today I can remember the aroma and taste from all those years ago. It’s one of my favourite childhood food memories.

I recently got the recipe from her. She traditionally made it with lamb chops, but, with her guidance on what to adjust, I adapted it for chicken and toned down the chilli for my husband. I cooked it for friends who came over for dinner, and to say it was a triumph would be an understatement.

Follow this recipe to the T, and I promise, it’s one of the best dishes you’ll ever cook for yourself, your family, or your guests.

Ingredients:

600 g chicken breast, diced

2 large onions, finely chopped

2 large tomatoes, finely chopped

6 garlic cloves, grated

½ inch ginger, grated

1 green chilli, finely chopped

1-inch cinnamon stick

3 cloves

2 cardamom pods, powdered

½ tsp mustard seeds

½ tsp chilli powder

1 tsp coriander powder

¼ tsp turmeric powder

½ tsp ground cumin

½ tsp black pepper

½ tsp fennel powder

3 tbsp grated coconut, roasted and coarsely ground

2 tbsp oil or ghee

Salt, to taste

A handful of coriander leaves, chopped

Method:

Heat the oil (or ghee) in a pan.

Add the mustard seeds and let them splutter.

Add the cinnamon and cloves.

Add the onions and fry until golden.

Add the green chilli, garlic, and ginger. Fry until the raw smell disappears.

Add the chicken and fry until it changes colour.

Add the tomatoes and salt. Cook until the tomatoes turn soft and mushy.

Add turmeric and chilli powder. Mix well.

Add coriander powder, cumin, fennel, and black pepper. Fry for a minute.

Stir in the roasted coconut. Add 1 cup of water.

Check seasoning, cover, and cook for about 7 minutes until the chicken is tender.

Garnish with fresh coriander leaves and serve hot with rice, chapati or naan bread.

Notes

1) I used ghee (clarified butter), which really enhances the flavour.

2) I didn’t have fresh coconut, so I used desiccated coconut, rehydrated with a little water before roasting.

3) To keep the heat mild, I put the green chilli pieces in a tea bag while cooking, so the flavour infused into the dish without the seeds making it too spicy.