Curry Debal with a Twist

Ingredients

• 500g (1.1 lb) boneless chicken, cut into pieces 500g (1.1 lb) boneless chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 3 tablespoons plain yogurt 3 tablespoons plain yogurt
• 2 tablespoons tamarind pulp 2 tablespoons tamarind pulp
• 1 tablespoon jaggery (or brown sugar) 1 tablespoon jaggery (or brown sugar)
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 10g (Sugar: 6g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the ginger-garlic paste and cook for another minute.
4. 4.
   Add the chicken pieces and cook until they are lightly browned.
5. 5.
   In a bowl, whisk together the yogurt, tamarind pulp, jaggery, turmeric powder, cumin powder, coriander powder, garam masala, and salt.
6. 6.
   Pour the yogurt mixture into the pan and stir well to coat the chicken.
7. 7.
   Add the tomato puree and mix everything together.
8. 8.
   Reduce the heat to low, cover the pan, and let the curry simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
9. 9.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Tamarind pulp — Soak the tamarind in warm water for 10 minutes, then extract the pulp by squeezing it with your hands. Discard the seeds and fibers.
• Jaggery — If jaggery is not available, you can substitute it with brown sugar.

Tips & Tricks

• For a spicier version, add chopped green chilies or red chili powder.
• Marinate the chicken in yogurt and spices for a few hours before cooking to enhance the flavors.
• Adjust the amount of tamarind pulp and jaggery according to your taste preference for tanginess and sweetness.
• Garnish with freshly chopped mint leaves for an extra burst of freshness.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Curry Debal hot with steamed basmati rice or naan bread. It pairs well with a side of cucumber raita or a fresh green salad.

Presentation advice

Garnish the Curry Debal with a sprinkle of freshly chopped cilantro leaves to add a pop of color. Serve it in a traditional Indian copper or brass serving dish for an authentic touch.