Sindhi Chicken Curry with Juar Jo Dodo

Instructions

1. 1

   Sauté Aromatics and Onions

   • Heat oil in a heavy-bottomed pot or pressure cooker over medium heat.
   • Add cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until they become fragrant.
   • Add the sliced onions and fry for 12-15 minutes, stirring frequently, until they are a deep golden brown. This step is crucial for the curry's color and flavor.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
2. 2

   Build the Masala Base

   • Stir in the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Mix everything well.
   • Cook this masala for 8-10 minutes, stirring occasionally, until the mixture thickens and oil begins to separate at the edges.
   • Reduce the heat to the lowest setting. Add the well-whisked curd and stir continuously for 2-3 minutes to prevent it from splitting. Continue to cook until oil surfaces again.
3. 3

   Cook the Chicken and Potatoes

   • Add the chicken pieces to the pot. Increase the heat to medium-high and sauté for 5-7 minutes, until the chicken is sealed and lightly browned on all sides.
   • Add the quartered potatoes and mix gently to coat them with the masala.
   • Pour in 2 cups of hot water and stir to combine. Bring the curry to a rolling boil.
4. 4

   Simmer the Curry

   • Once boiling, reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the chicken is tender and the potatoes are cooked through.
   • Alternatively, if using a pressure cooker, secure the lid and cook on medium heat for 2-3 whistles. Allow the pressure to release naturally before opening.
5. 5

   Finish and Serve

   • Once cooked, gently stir in the garam masala powder.
   • Garnish with freshly chopped coriander leaves.
   • Let the curry rest, covered, for at least 10 minutes to allow the flavors to meld. Serve hot with steamed rice, jeera rice, or roti.