Description
This Cull Chicken Curry is deeply spiced, slow-cooked, and the kind of meal that fills the kitchen with the best smell for hours. The gravy turns rich and thick as the chicken cooks down gently with warm spices, peas, and tomato.
Ingredients
Units
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- 2 tbsp oil
- 1 large onion, finely sliced
- 1 tsp jeera seeds
- 2 tsp whole soomph (fennel seeds)
- 4 small cinnamon sticks
- 2 star anise
- 2 bay leaves
- 1 tsp turmeric
- 2 tsp dhania jeera powder
- 2 tbsp Bombay masala
- 2 tbsp Kashmiri chili powder
- 10 to 12 curry leaves
- 2 tsp ginger and garlic paste
- 2 whole culls, cleaned and cut into pieces
- 1 medium tomato, chopped
- 1 tbsp tomato paste
- 1 1/2 cups frozen peas
- 1 tsp garam masala
- Salt to taste
- About 1 to 1 1/2 cups of hot water, added little by little during cooking
Instructions
- Heat 2 tbsp oil in a large heavy pot over medium heat.
- Add 1 large sliced onion, 1 tsp jeera seeds, 2 tsp whole soomph (fennel seeds), 4 cinnamon sticks, 2 star anise, and 2 bay leaves.
- Fry for about 8 to 10 minutes until the onions are properly browned and slightly sticky at the edges, as it gives the curry its depth.
- Add 1 tsp turmeric, 2 tsp dhania jeera powder, 2 tbsp Bombay masala, and 2 tbsp Kashmiri chili powder.
- Stir constantly for about 1 minute so the spices don’t catch at the bottom. If the pot looks dry, add a splash of hot water.
- Add 10 to 12 curry leaves and 2 tsp ginger and garlic paste.
- Cook for another 2 minutes until fragrant.
- Add the cleaned and cut culls, together with salt to taste.
- Mix really well so every piece is coated in the masala. Lower the heat to medium-low, cover loosely, and cook for about 1 hour 45 minutes to 2 hours.
- Stir now and then and add small amounts of hot water whenever needed. The curry shouldn’t be watery, but it also shouldn’t dry out.
- Once the culls are almost tender, add 1 chopped tomato, 1 tbsp tomato paste, and 1 1/2 cups frozen peas.
- Cook uncovered for another 10 to 15 minutes until the tomato softens into the gravy and the peas are heated through.
- Sprinkle over 1 tsp garam masala and simmer for 2 more minutes. Taste and adjust salt if needed.
- Serve hot with rice, roti, or fresh sambals.
- The curry tastes even better the next day, once the spices have settled properly.
Notes
Prepared, tried, and tested by Irene
