Chicken Chukka - A tangy, fragrant chicken curry recipe from cookeatworld

To make the spice powder, combine all the powder ingredients and set aside.

Heat a large pan with the vegetable oil and when hot add the cumin seeds, cardamom pods, peppercorns and half of the curry leaves (around 20 leaves) and let them sizzle for 30 seconds before adding the onion.

Let the onion sauté gently for 7-8 minutes, until browned and lightly charred on some edges.

Stir in the garlic and ginger and cook for another 1-2 minutes. Add a little water (about ¼ cup) if the garlic starts to stick.

Stir in the spice powder along with the tomato pasata, chicken and salt and stir to coat well. Let this cook for 5-6 minutes until the pan is hot again, stirring frequently.

Add 2 cups water, let this come to a boil, then reduce the heat to low and simmer very gently for 40 minutes uncovered. Stir frequently to avoid sticking. The sauce should thicken, but after 40 minutes, if it’s thin, turn up the heat to high and simmer to reduce the liquid. The chukka curry has quite a dry sauce so don’t be afraid to keep reducing.

Stir in the remaining fresh curry leaves and cherry tomatoes and serve with breads or rice.

Spice Level: