Pickled chicken is a beloved family favourite and a go-to curry dish in our home. This dish, packed with layers of flavour, features a blend of crushed seeds that brings warmth and depth. The natural yoghurt adds a creamy, tangy element that’s simply irresistible. With a balance of spices and zest, this curry is an easy way to elevate a simple chicken meal into something special and unforgettable.
Ingredients
- 4tbs vegetable or rapeseed oil
- 1,200g chicken (preferably thighs)
- 1 medium onion, finely chopped
- ½tsp salt
- 15g grated ginger
- 8 cloves garlic, grated
- 4tbs natural yoghurt (120g)
- 1tsp of plain flour
- 3-4tbs lemon juice
- 30g pickled spice mix (see below)
- For the spice mix:
- ½tsp onion seeds
- ½tsp fennel seeds
- ½tsp mustard seeds
- ¼tsp fenugreek seeds
- 1tsp turmeric powder
- 1tsp chili powder
- (Crush all seeds and spices roughly)
Method
- Heat the oil in a nonstick pan over medium heat. Add the chicken pieces, finely chopped onion, and salt. Cover the pan and cook for about 15 minutes, stirring occasionally, until the chicken is golden brown and the onions have softened. This process will allow the chicken to absorb the seasoning and develop a rich, flavourful base.
- While the chicken is cooking, prepare the spice mixture by combining the grated garlic, ginger, natural yoghurt, lemon juice, and Lina’s pickled spice mix in a bowl. Add a tablespoon of plain flour to avoid splitting the yoghurt when cooking. Stir the mixture thoroughly to ensure the spices are evenly distributed, creating a tangy, aromatic blend.
- Once the chicken is golden, pour the yoghurt-spice mixture into the pan, along with a cup of hot water. Stir well and bring the mixture to a gentle bubble. The sauce should start to thicken and coat the chicken, releasing a fragrant aroma.
- Lower the heat, cover the pan, and let the dish simmer for two to three minutes, allowing the flavours to meld together. This brief simmer will ensure the chicken remains juicy and tender, while the spices infuse the dish with a vibrant, complex flavour.
- Serve hot with steamed basmati rice for a satisfying, aromatic meal that combines the richness of spices with the freshness of yoghurt and lemon. This dish is perfect for a cosy dinner with minimal effort.
- Lina Gautam is the co-owner of Monty’s of Kathmandu, a celebrated Nepalese restaurant in Dublin, which she opened with her husband, Shiva, in 1997. With a passion for authentic Nepalese cuisine, Lina is dedicated to providing unique dining experiences that highlight the rich flavours of her heritage
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