Chicken Chukka
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
4
-
Calories
708 kcal
-
Course
Main Course
-
Cuisine
Indian
Chicken Chukka
Report
This wonderfully flavour-filled curry from the South of India has an abundance of fragrance and a lovely combination of herbaceous notes from fresh curry leaves. A thick, glossy sauce clings to the juicy chicken pieces making chicken chukka an excellent partner of bread or rice.
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Ingredients
Spice powder mix
- 1 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp kashmiri chilli powder
- 2 tsp paprika
- 1 tsp garam masala
- ½ tsp cayenne pepper (or extra hot chilli powder)
- ½ tsp Turmeric
Other Ingredients
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 4 cardamom pods
- 6 black peppercorns
- 2 tems curry leaves (fresh)(about 40 leaves)
- 2 onion (finely sliced)
- 4 garlic cloves (minced)
- 1 tsp ginger (minced)
- 1 cup tomato pasata (canned tomatoes blended until smooth)
- 2.2 lb chicken thighs (skinless & boneless) (cut into bite sized pieces)
- 1 tsp salt
- 1 cup cherry tomatoes (halved)
Instructions
- To make the spice powder, combine all the powder ingredients and set aside.
- Heat a large pan with the vegetable oil and when hot add the cumin seeds, cardamom pods, peppercorns and half of the curry leaves (around 20 leaves) and let them sizzle for 30 seconds before adding the onion.
- Let the onion sauté gently for 7-8 minutes, until browned and lightly charred on some edges.
- Stir in the garlic and ginger and cook for another 1-2 minutes. Add a little water (about ¼ cup) if the garlic starts to stick.
- Stir in the spice powder along with the tomato pasata, chicken and salt and stir to coat well. Let this cook for 5-6 minutes until the pan is hot again, stirring frequently.
- Add 2 cups water, let this come to a boil, then reduce the heat to low and simmer very gently for 40 minutes uncovered. Stir frequently to avoid sticking. The sauce should thicken, but after 40 minutes, if it’s thin, turn up the heat to high and simmer to reduce the liquid. The chukka curry has quite a dry sauce so don’t be afraid to keep reducing.
- Stir in the remaining fresh curry leaves and cherry tomatoes and serve with breads or rice.
Notes
- Serving Suggestions: Chicken Chukka is traditionally served in a dry thali style, along with other vegetable and meat dishes. It can be enjoyed as an appetizer with bread or as the main course with rice and Indian breads. For a delightful combination, serve with boiled rice and a fresh kachumber salad.
- Storage: In the fridge, chicken chukka remains fresh for 3-4 days when stored in an airtight container. Reheat in a pan or microwave until piping hot. For freezing, use an airtight container with a 1/4 cup water on top to prevent excessive drying. It can be frozen for 3+ months and reheated when needed.
Nutrition Information
Show Details
Calories
708kcal
(35%)
Carbohydrates
16g
(5%)
Protein
44g
(88%)
Fat
53g
(82%)
Saturated Fat
20g
(100%)
Cholesterol
244mg
(81%)
Sodium
870mg
(36%)
Potassium
946mg
(27%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1360IU
(27%)
Vitamin C
39mg
(43%)
Calcium
93mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 708 kcal
% Daily Value*
| Calories | 708kcal | 35% |
| Carbohydrates | 16g | 5% |
| Protein | 44g | 88% |
| Fat | 53g | 82% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 244mg | 81% |
| Sodium | 870mg | 36% |
| Potassium | 946mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1360IU | 27% |
| Vitamin C | 39mg | 43% |
| Calcium | 93mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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