Ginger chicken masala

A fragrant, spicy and comforting chicken curry, Ginger Chicken Masala brings together the warmth of fresh ginger, the heat of red chilli, the aroma of curry leaves and the richness of coconut. A freshly ground masala of shallots, pepper, cumin and fennel gives the dish a deep, earthy flavour, while slow simmering allows the chicken to absorb all those spices. Serve it hot with steamed rice for a satisfying lunch or dinner.
Ingredients
– 4 skinless chicken legs, or chicken breasts, 100 g onions, finely chopped, 1 tsp fresh ginger, peeled and finely chopped, 1 tbsp red chilli powder, A few curry leaves, 100 ml oil, Salt, to taste
For the Masala
– 2 tsp fresh ginger, peeled and finely chopped, 2 tsp shallots (sambar onions), finely chopped, 4 tsp grated coconut, 2 tsp black peppercorns, 3-4 tsp cumin seeds, 1 tsp fennel seeds
Method
– Begin by preparing the masala. Combine the ginger, shallots, grated coconut, black peppercorns, cumin seeds and fennel seeds. Add a little water and grind everything into a smooth, aromatic paste. Keep aside.
– Heat the oil in a deep pan over medium heat. Add the finely chopped onions and sauté for about two minutes, or until they begin to soften.
– Add the curry leaves and chopped ginger. Lower the heat and cook for another 30-60 seconds, allowing the ginger and curry leaves to release their aroma.
– Add the red chilli powder and salt and stir well. Be careful not to let the chilli powder burn.
– Add the chicken pieces along with the freshly ground masala. Mix thoroughly so that the chicken is well coated with the spice mixture.
– Pour in about 750-800 ml of water, depending on how thick you want the gravy. Stir well, cover and allow the chicken to simmer over low to medium heat until it is completely cooked and tender.
– Continue simmering for a few more minutes so that the masala thickens slightly and clings to the chicken.
– Turn off the heat and allow the curry to rest for a few minutes before serving.
– Serve the Ginger Chicken Masala hot with steamed rice. The peppery, aromatic gravy also pairs beautifully with dosa, appam or soft Indian breads.