Chicken Frithad is a Traditional East Indian Chicken Curry that is cooked mostly on Sundays. This is one of the most delicious East Indian curries and we make it with coconut, spices, and tamarind.
Besides Chicken, you could also make Frithad with mutton, beef, and prawns as well. The curry generally has potatoes and can be had with steamed rice or Rotis. We use tamarind in most of our curries, to give it a little sourness.
My mum also used to make Frithad with beef and yam/suran it is just a wonderful combination and as kids, we would love it. You must definitely try the Beef and Suran Frithad if you can lay your hands on good beef. A rare combination but trust me, it’s worth a try.
Ingredients for Chicken Frithad – East Indian Chicken Curry
CHICKEN – For this curry, I have used chicken on bones. But you could make this curry with boneless chicken too, we prefer it with bones. Cooking chicken with bones on gives the gravy a wonderful taste so we make most of our chicken curries with chicken on the bone.
FRITHAD MASALA – To make the Frithad masala, you will simply have to toast a few spices and then grind them into a fine paste with garlic and tamarind. This masala makes the base of the curry and it is what adds flavour to the frithad curry.
- Kashmir Chillies – 7 to 8
- Coriander seeds/Dhania – 1 tbsp
- Cumin seeds/Jeera- 1 tsp
- Khus khus or poppy seeds – 1 tsp
- Sesame seeds/Til – 1 tbsp
- Cinnamon Stick – 1 inch stick
- Cardamom – 3 nos.
- Peppercorns – 1/2 tsp
- Cloves – 6 – 7 nos.
COCONUT OR COCONUT MILK – If you like to use fresh coconut, lightly toast the coconut also and then grind it with the spices. Use freshly grated coconut without toasting if you like, the masala will still be delicious.
Chicken Frithad – East Indian Chicken Curry
Ingredients
- 500 grams Chicken on the bone
- 1 Onion, chopped
- 1 Tomato, chopped
- 1 cup Coconut milk or 1/2 cup fresh coconut
- 3 tbsp Oil for cooking
- Salt to taste
Frithad Masala Paste
- 7 – 8 Kashmiri Red Chillies
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Khus khus or poppy seeds
- 1 tbsp Seasame seeds
- 1 inch Cinnamon stick
- 3 Cardamom
- ½ tsp Peppercorns
- 6 – 7 Cloves
- 9 – 10 Garlic flakes
- Tamarind, marble sized ball
Instructions
- Lightly toast the spices for the frithad masala and grind to a smooth paste along with garlic and tamarind.
- Heat oil in a vessel and saute the chopped onions. When onions are translucent add the chopped tomato and cook till soft.
- Add the masala paste and fry for 3 – 4 minutes and then add the chicken with 1.5 cups water and cook.
- When the chicken is almost cooked add the cubed potato and cook further till the potato is soft.
- Now add the coconut milk and simmer for 2 – 3 minutes.
- Garnish with coriander leaves and serve with steamed rice or Rotis.
Notes
- If using coconut grind it along with the spices, garlic, and tamarind.
- You could also grind the spices without toasting.
- Frithad curry can also be made with prawns, mutton, or beef.
OTHER EAST INDIAN CHICKEN CURRIES YOU MAY LIKE TO TRY
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Tried Chicken Frithad receipe, turned out awesome. Thank you so much.
Glad you liked it Rose. Thanks for trying out the recipe.
Tried the recipe and it was awesome