Sindhi Chicken Curry
A comforting, home-style chicken curry from Sindhi cuisine, featuring tender chicken and soft potatoes in a tangy tomato-yogurt gravy. It's rich with spices but not overwhelmingly hot, perfect for a family meal with rice or roti.
For 4 servings
5 steps. 55 minutes total.
- 1
Step 1
- a.Sauté Aromatics and Onions
- b.Heat oil in a heavy-bottomed pot or pressure cooker over medium heat.
- c.Add cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until they become fragrant.
- d.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.
- e.Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
- 2
Step 2
- a.Build the Masala Base
- b.Stir in the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Mix everything well.
- c.Cook this masala for 8-10 minutes, stirring occasionally, until the mixture thickens and oil begins to separate at the edges.
- d.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
Step 3
- a.Cook the Chicken and Potatoes
- b.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.
- c.Add the quartered potatoes and mix gently to coat them with the masala.
- d.Pour in 2 cups of hot water and stir to combine. Bring the curry to a rolling boil.
- 4
Step 4
- a.Simmer the Curry
- b.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.
- c.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
Step 5
- a.Finish and Serve
- b.Once cooked, gently stir in the garam masala powder.
- c.Garnish with freshly chopped coriander leaves.
- d.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a rich, dark gravy is to brown the onions really well. Be patient and don't rush this step.
- 2Use full-fat, room temperature yogurt and whisk it well to minimize the chances of it curdling.
- 3Always add whisked yogurt on low heat and stir constantly to prevent it from splitting.
- 4Searing the chicken before adding water helps to lock in its juices and adds more flavor to the curry.
- 5For a thicker gravy, you can simmer the curry uncovered for a few extra minutes at the end.
- 6This curry tastes even better the next day as the flavors have more time to meld together.
Adapt it for your goals.
Vegetarian Version
Replace chicken with 250g of paneer cubes and 2 cups of mixed vegetables like carrots and peas. Add the vegetables with the potatoes and add the paneer in the last 5 minutes of cooking.
Spicier CurrySpicier Curry
Increase the amount of green chilies to 3-4 and add 1/2 teaspoon of black pepper powder along with the garam masala at the end.
Creamier GravyCreamier Gravy
For a richer texture, blend 10-12 soaked cashews into a fine paste and add it along with the tomato puree. This will make the gravy thicker and creamier.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is essential for muscle growth, tissue repair, and maintaining overall body function.
Boosts Immunity
The curry is rich in spices like turmeric (containing curcumin), ginger, and garlic, all of which are known for their potent anti-inflammatory and immune-boosting properties.
Source of Essential Minerals
Ingredients like chicken and potatoes provide important minerals such as potassium, phosphorus, and iron, which support bone health, energy metabolism, and oxygen transport in the blood.
Frequently asked questions
One serving of Sindhi Chicken Curry contains approximately 480-520 calories, depending on the specific cut of chicken used and the exact amount of oil.