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Gujarati-style Chicken Curry
Gujarati-style Chicken Curry is a modern Indian recipe for a classic simplified curry of chicken and vegetables in a Gujarati-style gravy base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Gujarati-style Chicken Curry.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
6–8
Rating: 
Tags : CurrySpice RecipesChicken RecipesFowl RecipesVegetable RecipesIndian Recipes
This recipe is a simplified version of a traditional, spicy, Gujarati chicken curry that uses a fresh spice paste and which is easier to cook at home.
Ingredients:
1 whole chicken (1.3 kg), cut into serving-sized pieces
2 large onions, finely chopped
2 medium sized potatoes, cut into quarters
3 tsp Gujarati curry paste (see previous recipe)
1 tsp Curry Powder (Madras is good)
1 tsp Gujarati Meat Masala
1 tbsp oil
1 tsp Garam Masala
For the Gujarati-style Meat Masala:
1 tbsp coriander seeds
1/2 tbsp green cardamom pods, crushed
1 tbsp cumin seeds
1/2 cinnamon stick
6 cloves
4 star anise
1 tsp black peppercorns
1/2 tbsp fenugreek seeds
6 curry leaves
Method:
Begin with the Gujarati meat masala. Place a small non-stick pan over medium-high heat. When hot, use to individually toast all the whole spices for 90 seconds to 2 minutes until aromatic. Take care not to burn the spices or the masala will be bitter. Once toasted, turn the spice out onto a plate to cool as you toast the next spice. Once all the spices have been toasted, turn into a spice or coffee grinder, render to a powder and store in an air-tight jar.
In a pot, over medium heat, add the chicken pieces, onions, potatoes, Gujarati curry paste, Curry powder, Meat Masala and oil. Mix thoroughly to combine, bring to a boil, reduce to a simmer then cover the pot and cook, stirring occasionally for 5 minutes.
At this point add 250ml (1 cup) water and continue cooking for about 40-60 minutes, or until the gravy is thick and the chicken is tender (keep stirring occasionally during this time).
Turn into a warmed serving dish, garnish with the garam masala and coriander leaves.
Serve with roti, naan or rice.
