A simple and easy chicken curry that's very traditional and authentic to East Indian cooking. Pieces of chicken cooked with onions, tomatoes, and tamarind in traditional frithad masala. Today we make it with chicken but mutton or beef is very popular too.
Course Dinner, Lunch
Cuisine East-Indian, Indian
Keyword Chicken, East-Indian recipes, Frithad, Indian
Masala paste - Add all the paste ingredients to a food processor or blender with a little and blend until smooth. Pro tip - add just enough water to blend into a paste. Too much water will cause the small pieces to stay whole.
8 whole Red chilles, 8 large Garlic cloves, 3 inch Ginger, 1 teaspoon Cumin seed, 1 ½ teaspoon Coriander seed, ½ teaspoon turmeric powder, 6 whole Cloves, 4 whole Cardamoms, 6 whole Peppercorns, 1 ½ tablespoon Sesame seeds, 1 ½ tablespoon Poppy seed, 1 cup Coconut
Onions - In a heavy-bottom pan, add the oil or ghee and saute the onions with a pinch of salt. Continue to saute until light brown and caramelizedPro tip - Cooking the onions on low will caramelize them, and on high heat will burn them. We want a sweet caramelized taste.
2 large Onions, 3 tablespoon Cooking oil
Saute - Once the onions are ready, add the ground masala and chopped tomatoes - saute for 2 to 3 minutes adding a few tablespoons of water if necessary to prevent it from burning. Pro tip - the tomatoes should have sufficient juices to cook the spices so add water only as much as necessary until you have a wonderful aroma coming from the spices.
2 large Tomatoes
Chicken - Next, add chicken pieces and saute for 2 minutes until no longer pink. This will sear the meat keeping it nice and juicy. If you are using potatoes add them now too. Season with salt.
1 kg Chicken, 1 teaspoon Salt
Simmer - Add one cup of water and bring to a boil. Cover the pot and cook on a low simmer for 20 minutes or until the chicken and potatoes are cooked.
2 large Potatoes
Tamarind - Once the chicken is cooked, add tamarind water and bring to a boil again. Taste and adjust seasoning and consistency. Pro tip - add water to make gravy or boil uncovered to evaporate excess liquid. I served this thick without gravy so we could eat it with naan.