Village Style Chicken Curry with Ragi Sangati
I enjoy a good chicken curry, especially one that comes together without much fuss. This chicken curry is rustic, spicy and vibrant. I like to use bone-in chicken and ghee for a richer flavor. Paired with ragi sangati (finger millet flour and rice balls) it makes for a simple and satisfying meal. Ragi (finger millet) is a powerhouse of nutrition. Popular in the rural regions of South India, it is not a grain I grew up eating. Over the years, I have learned to like its earthy taste. An added bonus for me is that it is naturally gluten-free. Sprouted finger millet flour is easily available online. Both these dishes can be prepared in under an hour. The only sides needed are some sliced raw onions and a generous topping of ghee. If you are not keen on the sangati, serve the curry over steamed white rice or enjoy it with hot rotis.
Recipes
Village Style Chicken Curry
(Serves 3-4)
Ingredients
For the Masala Paste -
4-5 Byadgi or Kashmiri dried red chillies
2 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tbsp ginger-garlic paste
2-3 tbsp water
500 grams skinless, bone-in whole chicken legs, each cut into 2-3 pieces
2 tbsp ghee or oil
6-8 fresh curry leaves, lightly crushed
2 medium sized onions, finely sliced
3 cups water
2 tbsp freshly copped cilantro, for garnish
Method
Wash the chicken, pat dry and set aside.
In a small frying pan, dry roast the dried red chillies, coriander seeds and cumin seeds over medium-low heat until fragrant. Remove from heat, allow to cool and transfer to a spice blender along with the turmeric powder, ginger garlic paste and a few tablespoons of water. Blend into a smooth paste and set aside.
In a Dutch oven or wide, heavy-based pan, melt the ghee over medium heat. Add the curry leaves, onions and a little salt. Stir-fry until the onions turn golden brown.
Add the masala paste and fry for 5-7 minutes or until the raw smell of the garlic disappears. Stir in a few teaspoons of water if the mixture starts to stick to the pan.
Add the chicken and continue to stir-fry until it turns opaque. Stir in the water, mix well and season to taste with salt.
Bring the mixture to a rolling boil, then turn down the heat. Cover and cook for about 20-25 minutes, stirring a few times in between.
Once the chicken is cooked through, remove the cover and cook for 5-7 minutes so the curry can thicken a bit.
Turn off the heat and stir in the chopped cilantro. Serve hot with the ragi sangati (recipe below).
Ragi Sangati
(Makes 6-8)
Ingredients
1 cup small grain or broken rice, rinsed well and soaked in water for 30 minutes
4 cups water, divided
1 cup sprouted finger millet (ragi) flour
Salt to taste
1-2 tsp ghee
Method
Drain the rice. Transfer to a heavy-based saucepan and add the water. Season to taste with salt and bring to a boil over medium-high heat. Continue to cook until most of the water has evaporated. Lower the heat to a simmer. Cover and cook for 8-10 minutes. The rice should be very soft and mushy. Alternately, you can pressure cook the rice.
Mix the ragi flour with 1 cup of water. Add the ragi paste and ghee into the rice. Mix well to incorporate. Continue to cook on low heat for another 5 minutes. Turn off the heat and let the mixture cool a little.
Using wet hands, make 6-8 balls from the rice and ragi mixture.
Serve the ragi sangati with the chicken curry.
