Hekta Ni Hing Chicken Curry is a beloved dish known for its rich, aromatic flavours and the delightful combination of chicken and drumsticks (Moringa). This hearty curry is perfect for a comforting meal, paired with mung daal khichdi, poppadoms, and mango chutney.
Originating from the culinary traditions of the Indian subcontinent, this chicken curry integrates a medley of spices, fresh herbs, and the unique addition of drumsticks (moringa), which impart a distinctive taste and texture.
Ingredients:
Marinated Chicken:
- 1 whole skinless chicken, cut into 8 pieces
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 teaspoons salt
- 2 teaspoons red chilli powder
- 2 teaspoons dhania jeera (coriander-cumin) powder
- 3 tablespoons curry powder
Curry:
- 1/2 cup oil
- 2 large onions, chopped
- 1 bay leaf
- 2 cinnamon sticks
- 3 cloves
- 5 cardamom pods
- A few curry leaves
- 5 black peppercorns
- 3 cups water
- 3 potatoes, chopped
- 1 cup drumsticks, chopped
- 3 green chillies, chopped
Garnish:
- Fresh coriander, chopped
For the Poppadoms:
- Oil for frying
- Poppadoms
Instructions:
Marinate the Chicken:
- In a mixing bowl, combine the chicken pieces with garlic paste, ginger paste, salt, red chilli powder, dhania jeera powder, and curry powder.
- Mix thoroughly until the chicken pieces are evenly coated. Set aside to marinate.
Prepare the Curry:
- In a large cooking pot, heat 1/2 cup of oil over medium heat.
- Add the chopped onions and fry until they turn golden brown, stirring occasionally (about 10 minutes).
- When the onions are 70% golden, add the bay leaf, cinnamon sticks, cloves, cardamom pods, curry leaves, and black peppercorns. Fry the spices for a few minutes until aromatic (about 2 minutes), stirring constantly to prevent burning.
- Add the marinated chicken pieces to the pot. Fry the chicken for about 5 minutes, turning occasionally to brown all sides evenly.
- Once the chicken has a lovely colour, pour in 3 cups of water, stirring well to combine.
- Add the chopped potatoes and drumsticks. Bring the mixture to a boil, cover the pot, and let the curry simmer for about 45 minutes or until the chicken is cooked through and the potatoes are soft.
- Add the chopped green chillies to the pot for additional heat and aroma.
Prepare the Poppadoms:
- In a separate pan, heat oil over high heat for frying the poppadoms.
- Once the oil is hot, fry the poppadoms one at a time. They should expand and become crispy within a few seconds. Remove from the oil and drain on paper towels.
Final Touches:
- After 45 minutes, ensure the chicken is tender and the potatoes are sumptuously soft.
- Garnish the curry with fresh chopped coriander.
Serving Suggestions:
- Serve the Hekta Ni Hing Chicken Curry with mung daal khichdi, poppadoms, and mango chutney.
Tips for Perfect Hekta Ni Hing Chicken Curry:
- Marination Time: Allow the chicken to marinate for at least 30 minutes to let the spices infuse thoroughly.
- Spice Balance: Adjust the number of green chillies based on your spice tolerance.
- Cooking Consistency: Ensure the curry simmers gently to avoid overcooking the chicken while allowing the potatoes to soften perfectly.
- Fresh Herbs: Use fresh curry leaves and coriander for the best flavour.
- Crispy Poppadoms: Fry the poppadoms quickly in hot oil to ensure they remain crispy without becoming greasy.
Hekta Ni Hing Chicken Curry
Hekta Ni Hing Chicken Curry is a beloved dish known for its rich, aromatic flavours and the delightful combination of chicken and drumsticks (Moringa)
Ingredients
For the Marinated Chicken:
For the Curry:
For the Garnish:
For the Poppadoms:
Instructions
Marinate the Chicken:
-
In a mixing bowl, combine the chicken pieces with garlic paste, ginger paste, salt, red chilli powder, dhania jeera powder, and curry powder.
-
Mix thoroughly until the chicken pieces are evenly coated. Set aside to marinate.
Prepare the Curry:
-
In a large cooking pot, heat 1/2 cup of oil over medium heat.
-
Add the chopped onions and fry until they turn golden brown, stirring occasionally (about 10 minutes).
-
When the onions are 70% golden, add the bay leaf, cinnamon sticks, cloves, cardamom pods, curry leaves, and black peppercorns. Fry the spices for a few minutes until aromatic (about 2 minutes), stirring constantly to prevent burning.
-
Add the marinated chicken pieces to the pot. Fry the chicken for about 5 minutes, turning occasionally to brown all sides evenly.
-
Once the chicken has a lovely colour, pour in 3 cups of water, stirring well to combine.
-
Add the chopped potatoes and drumsticks. Bring the mixture to a boil, cover the pot, and let the curry simmer for about 45 minutes or until the chicken is cooked through and the potatoes are soft.
-
Add the chopped green chillies to the pot for additional heat and aroma.
Prepare the Poppadoms:
-
In a separate pan, heat oil over high heat for frying the poppadoms.
-
Once the oil is hot, fry the poppadoms one at a time. They should expand and become crispy within a few seconds. Remove from the oil and drain on paper towels.
Final Touches:
-
After 45 minutes, ensure the chicken is tender and the potatoes are sumptuously soft.
-
Garnish the curry with fresh chopped coriander.
Serving Suggestions:
-
Serve the Hekta Ni Hing Chicken Curry with mung daal khichdi, poppadoms, and mango chutney.
Note
Marination Time: Allow the chicken to marinate for at least 30 minutes to let the spices infuse thoroughly.
Spice Balance: Adjust the number of green chillies based on your spice tolerance.
Cooking Consistency: Ensure the curry simmers gently to avoid overcooking the chicken while allowing the potatoes to soften perfectly.
Fresh Herbs: Use fresh curry leaves and coriander for the best flavour.
Crispy Poppadoms: Fry the poppadoms quickly in hot oil to ensure they remain crispy without becoming greasy.
