Recipe Name:
Black Chicken Curry
Prep Time:
20 minutes
Cook Time:
40 minutes
Serves:
4 people
Description:
Black Chicken Curry is a unique and flavorful dish from the Konkan region, featuring chicken cooked in a rich, dark gravy infused with spices and aromatic ingredients like black pepper and black cardamom. This dish is known for its robust flavors and deep color, making it a standout in Indian cuisine.
Why You Will Love It:
You will love Black Chicken Curry for its rich and intense flavors, derived from a blend of traditional spices and the unique addition of black cardamom and black pepper. The tender chicken pieces absorb the flavors of the gravy, creating a delicious and satisfying dish that pairs perfectly with rice or bread.
Key Ingredient:
Chicken and Black Spices (Black Pepper, Black Cardamom)
Ingredients:
Black Chicken Curry
Prep Time:
20 minutes
Cook Time:
40 minutes
Serves:
4 people
Description:
Black Chicken Curry is a unique and flavorful dish from the Konkan region, featuring chicken cooked in a rich, dark gravy infused with spices and aromatic ingredients like black pepper and black cardamom. This dish is known for its robust flavors and deep color, making it a standout in Indian cuisine.
Why You Will Love It:
You will love Black Chicken Curry for its rich and intense flavors, derived from a blend of traditional spices and the unique addition of black cardamom and black pepper. The tender chicken pieces absorb the flavors of the gravy, creating a delicious and satisfying dish that pairs perfectly with rice or bread.
Key Ingredient:
Chicken and Black Spices (Black Pepper, Black Cardamom)
Ingredients:
- 500 grams chicken, cut into pieces
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 1/2 cup grated coconut
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper, crushed
- 2-3 black cardamom pods, crushed
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Fresh coriander leaves for garnish
- Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. When they start to splutter, add chopped onions. Sauté until the onions turn golden brown.
- Add chopped tomatoes to the pan. Cook until they are soft and mushy.
- Add grated coconut, crushed black pepper, and crushed black cardamom pods. Mix well and cook for 2-3 minutes until the coconut turns golden brown.
- Allow the mixture to cool slightly, then transfer it to a blender. Grind into a smooth paste using a little water if needed.
- Heat oil in a deep pan or kadhai. Add the ground paste back to the pan. Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for 2-3 minutes until the spices are fragrant.
- Add chicken pieces to the pan and mix well with the masala. Cook for 5-6 minutes until the chicken is lightly browned.
- Pour 1 to 1.5 cups of water into the pan, depending on your desired consistency of the gravy. Stir well to combine.
- Cover the pan and cook on low heat for 25-30 minutes or until the chicken is tender and cooked through. Stir occasionally and add more water if needed to adjust the consistency of the curry.
- Taste and adjust salt and spice levels as needed.
- Garnish with fresh coriander leaves and serve hot with steamed rice or roti.
- Black Chicken Curry gets its unique flavor from the use of black pepper and black cardamom. Adjust the amount of these spices according to your taste preference.
- Ensure the chicken is cooked through and tender before serving.
- This curry develops even more flavor if allowed to rest for a while before serving.