Chicken Spatchcock|Poussin Curry

Delicious yet flavoursome, this Chicken Spatchcock|Poussin Curry is one of the
best ever traditional Mangalorean young chicken curries, given to post-natal
women. The earthy taste comes from a freshly blended curry paste of browned
onions and pantry friendly spices. This coconut free curry makes a lean
addition to your weekly diet, year-round. Serve over basmati, white, brown,
jasmine or Low GI white Doongara Clever Rice. Also pairs well with panpolay or
neer dosa. You may want to save this one as a favourite because you will come
back to it!

Servings: 2

Author:

Prep Time
30 minutes

Cook Time
25 minutes

Total Time
55 minutes

Course:

Main Course

Cuisine:

Keywords:

Mangalorean Chicken Curry Confinement Postpartum Poussin spatchcock Young chicken

Instructions

1 Before you start prepping the ingredients, soak tamarind in 3 tbsp. hot water
for 15 minutes. Squeeze pulp with your hand. Discard any seeds and fibre. Use
only the pulp/extract.
2 Rinse the chicken/poussin well under cold running water, drain and blot dry on
paper towel. Using poultry shears, cut spatchcock into 8 pieces. Leave the skin
intact.
3 Heat oil in a medium frying pan and fry one sliced onion till just beginning to
brown on the edges (4 – 5 minutes). Remove pan from heat and cool off to room
temperature.
4 To make the curry paste, place the browned onions, peppercorns, coriander seeds,
cumin seeds, turmeric, cinnamon, garlic and tamarind pulp/extract in a small
blender or similar appliance. Blend to a smooth paste with ¼ cup (50mL-60mL)
water.
5 To make the curry, heat ghee in a medium size saucepan on medium low (use
non-stick pan if you have one). Fry the remaining sliced onion for 5-6 minutes
or until golden brown. Remove one tablespoon fried onion on to a paper towel and
set aside for garnish.
6 Add the chicken pieces to the saucepan and brown for 4 minutes, turning from
time to time, until the exterior looks lightly golden.
7 Add the ground curry paste, chicken stock powder and stir gently to combine.
Wash the blender with 350mL water and add this water to the chicken. Stir well
and season to taste, if required. Cover and bring to a gentle boil. Simmer for
approximately 4-5 minutes or until the chicken is tender or cooked to your
liking.
8 Garnish with the reserved onions. Serve immediately with steaming boiled rice.
Also delicious with panpolay (neer dosa) or appams.

Chicken Spatchcock|Poussin Curry

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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