Kalapurka Curry

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
• 3 garlic cloves, minced 3 garlic cloves, 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 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 teaspoon cumin powder 1 teaspoon cumin powder
• 1 cup tamarind pulp 1 cup tamarind pulp
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Add the minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
4. 4.
   Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well to coat the onions and spices evenly.
5. 5.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
6. 6.
   Pour in the tamarind pulp and season with salt. Stir well to combine.
7. 7.
   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.
8. 8.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Tamarind pulp — Soak tamarind in warm water for 15 minutes, then squeeze out the pulp and discard the seeds and fibers.

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 water if needed.
• Serve Kalapurka Curry with steamed rice or naan bread for a complete meal.
• Marinating the chicken in yogurt and spices for a few hours before cooking can enhance the flavors even more.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

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

Presentation advice

Present the Kalapurka Curry in a deep serving dish, allowing the vibrant colors of the curry to shine through. Garnish with a sprinkle of fresh cilantro leaves for an added touch of freshness.