| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 24g | 10g | 8g |
| sugars | fibre | protein | salt |
| 4g | 2g | 25g | 1.2g |
Bringing Diverse Traditions to the Table
Growing up in a family with rich culinary traditions, I was always drawn to dishes that carry a story and history. The Kudampuli Ittu Vecha Kozhi Curry (Chicken Curry with Pot Tamarind) is one such recipe that instantly captivated me. Being a blend of bold flavors and vibrant colors, it seamlessly merges comfort and excitement in each bite. While my heritage influences dishes reminiscent of New England seafood and Irish comfort food, my palate is constantly yearning to explore global flavors. This chicken curry with its exotic use of pot tamarind satisfies that curiosity and brings something truly special to our family dinners.
A Love for Family Meals
Every time I make the Kudampuli Ittu Vecha Kozhi Curry, I’m reminded of why I love cooking: it’s all about bringing people together. My fiancée, Laura, and I cherish our dinners together, and now with our baby boy joining the mealtime routine, it’s become even more meaningful. We love recipes that are laden with rich, comforting flavors, but also offer a nutritious punch—a balance I’ve found in this dish. The combination of coconut milk and curry leaves creates a creamy, fragrant base that’s hard to resist, and the pot tamarind adds a tangy dimension that’s refreshingly different.
There’s something magical about seeing the look of delight on Laura’s face when she takes her first bite, or the way our little one reaches out for another spoonful of the mildly spiced, tender chicken.
Health Benefits and Nutritional Perks
Though it’s luxuriously rich, Kudampuli Ittu Vecha Kozhi Curry isn’t just about indulgence. It’s packed with numerous health benefits that make it a win-win in my book. Coconut milk not only lends a creamy texture to the curry but is also a great source of healthy fats and vitamins C, E, B1, B3, B5, and B6. Garlic and ginger are renowned for their anti-inflammatory properties and immune-boosting capabilities, making this curry both delicious and nutritious. Including fenugreek seeds adds another layer of healthiness, being known to help with digestion and lowering blood sugar levels.
Moreover, the kudampuli (pot tamarind) isn’t just there for its unique tangy flavor; it’s often used in traditional medicine for its potential benefits, including aiding digestion and managing cholesterol levels. So, indulging in this dish brings along a host of nutritional advantages!
Complementary Dishes
If you’re looking to create a harmonious meal, this chicken curry pairs beautifully with an array of other dishes. Consider serving it alongside a warm bowl of steamed basmati rice or some freshly baked naan. You might also enjoy it with a light, refreshing cucumber salad to balance out the richness of the curry.
For those who love experimenting, Kudampuli Ittu Vecha Kozhi Curry can be compared to other tangy curries around the world. For instance, its unique flavor profile is somewhat reminiscent of Filipino Chicken Adobo, which also uses vinegar for tanginess. Exploring these similarities can be a fun way to diversify your cooking repertoire.
While this recipe is a personal favorite, it’s also a versatile one that fits into any meal plan that prioritizes both taste and health. If you haven’t tried cooking with pot tamarind before, this dish is the perfect introduction. Bon appétit!
Photo by Your Gourmet Guru
What You’ll Need
- 2 lbs chicken, cut into pieces
- 1 large onion, finely chopped
- 3 tomatoes, chopped
- 10-12 garlic cloves, minced
- 1-inch piece of ginger, minced
- 4 green chilies, slit
- 1 1/2 cups coconut milk
- 1 cup water
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 4-5 pieces of kudampuli (pot tamarind), soaked in water
- 2 sprigs curry leaves
- 3 tbsp coconut oil
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Method
Step One
Heat the coconut oil in a large pot over medium heat. Add the mustard seeds and fenugreek seeds. When the seeds start to splutter, add the finely chopped onion. Sauté until the onions are golden brown.
Step Two
Add the minced garlic, minced ginger, and slit green chilies to the pot. Sauté for a couple of minutes until the raw smell of garlic and ginger disappears.
Step Three
Add the chopped tomatoes to the pot and cook until they become soft and mushy. Stir in the turmeric powder, red chili powder, coriander powder, and garam masala. Cook for another 2-3 minutes, allowing the spices to blend well with the tomatoes.
Step Four
Add the chicken pieces to the pot and mix well to ensure they are coated with the spice mixture. Cook the chicken for about 5-7 minutes until it starts to brown.
Step Five
Pour in the coconut milk and water. Add the soaked kudampuli (pot tamarind) along with the soaking water. Add salt to taste. Stir well and bring the mixture to a boil.
Step Six
Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes or until the chicken is cooked through and tender. Stir occasionally to prevent sticking and to ensure even cooking.
Step Seven
Add the curry leaves to the pot and simmer for an additional 5 minutes. Adjust the seasoning with more salt if needed.
Step Eight
Garnish the chicken curry with fresh chopped cilantro before serving. Serve hot with rice or your favorite Indian bread.
