Chicken Frithad - East Indian Chicken Curry
Traditional East Indian Chicken Curry with select spices, tamarind and coconut.
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.