A simple, but spicy chicken curry that relies on the addition of sambar powder for heat and flavor. A touch of tamarind adds some tang; a little coconut milk makes it creamy; both help to balance the heat. This flavourful curry comes together in under an hour. Serve it with steamed rice or chapatis for an easy weeknight dinner.

Recipe

Spicy Chicken Curry with Sambar Powder and Tamarind

(Serves 6)

Ingredients

1 kilo skinless, bone-in chicken thighs, extra fat trimmed off
2 tbsp ghee
1 tsp cumin seeds
2 large red onions, thinly sliced
2 tbsp ginger-garlic paste
2-3 tbsp sambar masala* (homemade or store bought)
1/2 tsp turmeric powder
1 tbsp coriander powder
4-5 medium sized Roma tomatoes, chopped and puréed (about 1 cup of fresh purée)
30 fresh curry leaves
Salt to taste
2 cups hot water
3-4 tbsp tamarind pulp
1/4 cup thin coconut milk (or 2 tbsp coconut milk powder dissolved in 2 tbsp of water)
1 tsp powdered jaggery or sugar
3 tbsp chopped cilantro, divided

Method

Wash the chicken thighs with water and a touch of vinegar. Drain and set aside.

In a heavy based pan or Dutch oven, melt the ghee over medium-high heat. Add the cumin seeds. When they change color, add the onions and 1/4 tsp of salt. Sauté until translucent.

Add the ginger-garlic paste and fry until the raw smell disappears. Add the turmeric, coriander and sambar powders. Fry for a minute, then add the chicken thighs. Cook until they change color.

Add the tomato purée along with salt to taste. Lightly crush the curry leaves between your fingers to release their flavor and add to the curry. Cook, stirring frequently for 5-8 minutes.

Add the hot water, stir well and bring to a rolling boil. Reduce the heat to medium-low, cover and cook till the chicken is done (stir the curry occasionally as it cooks).

Remove the lid, add the tamarind paste, coconut milk, jaggery and a tablespoon of chopped cilantro. Turn the heat down to low and cook uncovered for about 10 minutes to thicken the gravy. Taste and adjust the salt, if needed. Give the curry a good stir and and turn off the heat.

Garnish with the remaining cilantro and serve the chicken curry with steamed rice or chapatis.

This dish tastes better the next day once the spices have had a chance to seep into the chicken.

*adjust the quantity of sambar masala based on how spicy it is.