Palatine Spiced Chicken Curry

Ingredients

In this Palatine adaptation of the Bengali Chicken Curry, we incorporate Palatine-specific spices and flavors to create a unique twist. The traditional Indian spices are enhanced with Palatine spices such as caraway seeds, juniper berries, and mustard seeds, adding a distinct flavor profile to the dish. Additionally, we use Palatine yogurt, which is creamier and milder in taste compared to Indian yogurt, to achieve a velvety texture. We alse have the original recipe for Bengali Chicken Curry, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon juniper berries, crushed 1 teaspoon juniper berries, crushed
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 200g (7 oz) Palatine yogurt 200g (7 oz) Palatine yogurt
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 7g, 3g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and slit green chilies to the pan. Sauté for another minute.
3. 3.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, paprika, caraway seeds, crushed juniper berries, and mustard seeds. Add this spice mixture to the pan and cook for a minute, stirring continuously.
4. 4.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
5. 5.
   Reduce the heat to low and add the Palatine yogurt to the pan. Stir well to coat the chicken with the yogurt.
6. 6.
   Pour in the chicken broth and season with salt to taste. Cover the pan and simmer for about 30 minutes, or until the chicken is cooked through and tender.
7. 7.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Palatine yogurt — If Palatine yogurt is not available, you can substitute it with Greek yogurt or a mixture of sour cream and plain yogurt.

Tips & Tricks

• For a spicier version, increase the amount of green chilies or add a pinch of cayenne pepper.
• Marinate the chicken in yogurt and spices for a few hours before cooking to enhance the flavors.
• Serve the Palatine Spiced Chicken Curry with steamed rice or naan bread for a complete meal.

Serving advice

Serve the Palatine Spiced Chicken Curry hot, garnished with fresh cilantro. Accompany it with steamed rice or naan bread for a satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some additional crushed juniper berries and mustard seeds on top of the curry before serving. Serve it in a traditional Palatine-style serving dish for an authentic touch.