South Karnataka Style Aji de Gallina

Ingredients

In this South Karnataka adaptation, we incorporate the flavors of South Indian spices such as curry leaves, mustard seeds, and tamarind, which give the dish a distinct regional twist. Additionally, we use coconut milk and ground cashews to create a creamy sauce that complements the chicken perfectly. We alse have the original recipe for Aji de gallina, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (75g) cashews, soaked in water 1/2 cup (75g) cashews, soaked in water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 green chilies, slit 2 green chilies, slit
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a blender, grind the soaked cashews with a little water to make a smooth paste. Set aside.
2. 2.
   Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
3. 3.
   Add curry leaves, green chilies, and chopped onions. Sauté until the onions turn golden brown.
4. 4.
   Add ginger-garlic paste and cook for a minute until the raw smell disappears.
5. 5.
   Add tomato puree and cook until the oil separates from the mixture.
6. 6.
   Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
7. 7.
   Add the chicken pieces and cook until they are browned on all sides.
8. 8.
   Pour in the coconut milk and bring the mixture to a simmer.
9. 9.
   Add the ground cashew paste and tamarind paste. Stir well to combine.
10. 10.
    Cover the pan and let the curry simmer on low heat for about 20 minutes or until the chicken is cooked through and tender.
11. 11.
    Garnish with fresh cilantro and serve hot with steamed rice or dosa.

Treat your ingredients with care...

• Cashews — Soak the cashews in water for at least 2 hours before grinding them into a paste. This will ensure a smooth and creamy texture in the curry.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add a few extra green chilies.
• Adjust the consistency of the curry by adding more coconut milk or water, depending on your preference.
• To make it more aromatic, temper the curry with a pinch of South Karnataka garam masala before serving.
• If you prefer a smoother texture, you can strain the curry after blending the cashews.

Serving advice

Serve the South Karnataka Style Aji de Gallina hot with steamed rice or dosa. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the South Karnataka Style Aji de Gallina in a shallow bowl, allowing the vibrant yellow curry to take center stage. Garnish with a sprig of curry leaves and a sprinkle of red chili powder for an appealing visual contrast.