What better way to serve paratha with than an awesome curry? I love all sorts of curries. I mean, curries have those complex multi layers of aromatic funk that will linger at the back of your mouth for quite a while. This goes to all the curries, from Japanese curries to Indian curries. Well, except for those mediocre ones which use a ready-manufactured-blend of curry base. To make a great curry, you need to build the base from scratch. Period.
I am a huge fan of Maunika Gowardhan and I adore her cabinet of curry recipes. It is very difficult for me to even pick one. Somehow, I ended up with her Tamil Black Pepper Chicken Curry, you can get her recipe here. I tweeted her recipe a little bit with a few extra steps tho. I did so to enhance, her already awesome, recipe.
It had been raining buckets, and as you can see, my photos are very dim. I relied my photoshoot 100% on natural lighting. Anyway, to pair with the spicy curry, I make a quick and easy coriander yogurt sauce. It cut thru' the richness of the curry nicely. The acidity from the greek yogurt, the freshness from the coriander and the sweetness from the honey probably compliment the hot spicy rich chicken curry very well. My daughters commented "this is so damn spicy, but so damn good" while eating and drinking ice water at the same time. Lol! Anyway, I hope you give this recipe a try. Happy Diwali to you lovely Hindu people!
(Make 5 paratha wraps)
Natural Greek Yogurt, 1/2 Cup
Fresh Coriander Coarsely Chopped, A Handful
Pure Honey, 2 TBSP
Sea Salt, Pinch
White Pepper, Pinch
Garlic, 7 Cloves
Ginger, 1 Inch
Turmeric Powder, 1 TSP
Skinless Boneless Chicken Thigh Diced, 500g
Black Peppercorns, 2 TSP
Cumin Seeds, 1 TSP
Dried Kashmiri Chilies, 2 Adjust To Preference
Cinnamon Stick, 1 Inch
Fennel Seeds, 1 TSP
Coriander Seeds, 1 TBSP
Poppy Seeds, 1 TSP
Canola / Grapeseed Oil, 3 TBSP
Curry Leaves, 10
White Onion Thinly Sliced, 110g
Red Onion Thinly Sliced, 110g
Bird's Eye Green Chili Deseeded Finely Chopped, 2 Adjust To Preference
Fresh Tomatoes Diced, 180g
Sea Salt, Pinch
Homemade Paratha, 5
Cast Iron Skillet / Pan
Blender / Food Processor
Please visit my "How To Make Paratha" page for the recipe.
Prepare the yogurt sauce.
In a bowl, add yogurt, coriander and honey.
Mix until well combine. Mix, mix, mix.
Taste and adjust for seasoning with salt and pepper.
Cover with cling film at set aside in the fridge until ready to use.
Prepare the chicken curry.
In a blender, add garlic, ginger and just enuff water to keep the blender going.
Blitz until fine paste form.
Transfer into a shallow bowl.
Add in turmeric powder.
Stir to combine well. Stir, stir, stir.
Add in the chicken cubes.
Mix to coat the chicken well.
Cover with cling film and marinade in the fridge 4 hrs to overnight.
In a skillet over medium heat, add in peppercorns, cumin, chilies, fennel, cloves, coriander and poppy seeds.
Toast until aromatic.
Remove from heat and transfer into a spice grinder.
Blitz until fine powder.
Transfer into a bowl and set aside.
In the same skillet over medium heat, add in oil
Once the oil is heated up, add in curry leaves.
Careful as it will splatter.
Add in onion and saute until translucent.
Add in chilies and tomatoes.
Saute to combine well.
Add in the marinaded chicken and all the marinating liquid.
Add in the spice mix.
Stir to combine well.
Sear the chicken until slightly cook thru.
Deglaze the skillet with the water.
Bring it up to a slow simmer.
Reduce the heat down to low.
Cover and cook for about 30 mins or until all the liquid has almost evaporated.
*Stir every 5 to 8 mins to prevent burning.*
Taste and adjust for seasoning with salt.
Remove from heat and set aside.
Assemble the wraps.
Place paratha on a working surface.
Spread the yogurt sauce on 1 half of the paratha.
Spoon the chicken curry onto the other half.
Roll to form into a wrap.
Repeat the steps for the remaining wraps.