Dhaba Chicken Curry- that’s Indian for Roadside Diner to you…

Ahhhh! the great smells coming from all the large pots of curries and sauces simmering in the open kitchen of the Indian dhabas!  Driving through India’s Rhajastani countryside, we had the pleasure of enjoying lunch at a few notable dhabas…

Ready to take home… 

So, enjoy my “roadside” curry…

This recipe serves four.

3                onions, coarsely chopped
2 cloves     garlic, finely chopped
1″-piece     fresh ginger, peeled and finally chopped
1/4 cup      grapeseed oil
1 tbsp        ground coriander
1/2 tsp       ground cumin
1/2 tsp       cayenne
1/4 tsp       ground cinnamon
pinch         ground cloves
pinch         ground cardamon
1/4 tsp       ground turmeric
1 cup         tomato sauce (or puree)
4- 6oz        chicken breast halves (or thighs), skinned, bone in
1 cup         water
Garam masala for sprinkling
2 tbsp        fresh cilantro, chopped for garnish

In a medium saucepan, heat the vegetable oil.  Add the coriander, cumin, cayenne, cinnamon, cloves and cardamom,  Cook over low heat until fragrant- about one minute.  Add the onion, garlic and ginger and cook over high heat, stirring occasionally, until the mixture is golden brown, about five minutes.  Add the turmeric and tomato sauce and simmer over medium-high heat stirring occasionally, until slightly thickened, about three minutes.

Season the chicken with salt and add it to the sauce.  Coat the chicken with the sauce.  Add the water, cover and bring to a boil.  Simmer over low heat, turning the chicken pieces over a few times, until it is cooked through.  Taste the curry and add salt and other spices to taste.

Transfer the chicken pieces and sauce to a serving bowl.  Sprinkle the top with garam masala and cilantro.  Serve with rice and naan.

WANNA PLAY?  You could add vegetables, such as eggplant, carrots, cauliflower, zucchini, etc… Better still, your inner vegetarian would prefer no chicken and all vegetables…  just great sauce and vegetables.

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