Follow these steps for perfect results
olive oil
brown mustard seeds
whole
fenugreek seeds
whole
black peppercorns
whole
curry leaves
fresh
chicken thighs
garlic
chopped
apple cider vinegar
salt
ground cumin seeds
ground
ground coriander seeds
ground
cayenne pepper
ground
bright red paprika
ground
Pour the oil into a large pot or pan.
Set over medium-high heat.
Add mustard seeds and cook until they pop.
Add fenugreek seeds and peppercorns.
Add curry leaves, chicken, garlic, vinegar, salt, cumin, coriander, cayenne pepper, and paprika.
Stir and bring to a boil.
Cover and simmer gently for 20 minutes.
Remove the cover and cook over high heat, stirring, until liquid evaporates and chicken browns.
Expert advice for the best results
Adjust cayenne pepper to your desired spice level.
Marinate chicken for 30 minutes for deeper flavor.
Serve with rice or naan bread.
Everything you need to know before you start
15 minutes
Can be made a day ahead
Serve in a bowl, garnished with cilantro.
Serve with basmati rice
Serve with naan bread
Serve with raita
Cuts through the spice
Balances the spice
Discover the story behind this recipe
Popular Indian curry dish, reflecting Portuguese influence.
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