Sindhi Style Chicken Curry Recipe
Sindhi Style Chicken Curry Recipe is a finger licking good chicken curry recipe, amde Sindhi style. Chicken is dunked in an onion-tomato base with the addition of yogurt and spices that lends grear flavour to this chicken curry.
Sindhi Style Chicken Curry is a delicious tomato based Chicken curry which can be served with rice or tawa parathas. Easy, delicious and can be prepared in very less time.
Serve Sindhi Style Chicken Curry along with Steamed Rice or Phulkas and Kachumber Salad for a weeknight dinner.
If you like this recipe, you can also try other Chicken recipes such as
10 M
60 M
70 M
4 Servings
Ingredients
- 500 grams Chicken , cleaned and washed
- Cooking oil , as required
- 4 Curry leaves
- 1-1/2 tablespoon Ginger Garlic Paste
- 2 Onions , finely chopped
- 3 Green Chillies , finely chopped
- 1 cup Curd (Dahi / Yogurt) , whisked well
- 2 Tomatoes , pureed
- 1 tablespoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Cumin powder (Jeera)
- 1 tablespoon Coriander Powder (Dhania)
- 1 teaspoon Garam masala powder
- Salt , as required
- Coriander (Dhania) Leaves , finely chopped
How to make Sindhi Style Chicken Curry Recipe
To begin making the Sindhi Style Chicken Curry recipe, heat oil in a heavy bottomed pan on medium flame and add onions. Fry them till the onions becomes brown. Once it is done, add ginger, garlic paste, green chillies and finely chopped coriander.
Let it cook for about 2 to 3 minutes. Next, add the tomato puree and let it cook for 3 to 4 minutes.
Next, add turmeric powder, coriander powder, red chilli powder, cumin powder and garam masala powder. Mix properly and cook for 4 to 5 minutes.
After 5 minutes, add the chicken, mix everything well and let it cook for 4 to 6 minutes more.
Next, add the yogurt, mix, cover the lid and let it cook for 15 minutes more with the lid on.
Add the required water and cook till the chicken is cooked well.
Switch off the stove, garnish with coriander leaves and serve hot.
Serve Sindhi Style Chicken Curry along with Steamed Rice or Phulkas and Kachumber Salad for a weeknight dinner.
Pooja Thakur
A Sales & Marketing professional by the day and a masterchef by the night, Pooja has been able to give creative edge to various Indian and western recipes. To satisfy her culinary traveling and cooking learning needs, Pooja has traveled across the country from vibrant cities to remote villages and learn the taste of real India. This has enabled her to bring the authentic taste & flavor of india on to the plate but with a modern twist.
