Chicken Indad Curry

Indad is a traditional Mangalorean curry, made with chicken or pork, often
served alongside Indian rice breads – Sannas, neer dosa or appams. Served
during Christmas season or special family celebrations, this luxurious chicken
curry is the most indulgent of chicken curries. It is rich, sweet, spicy and
tangy all in one bowl, and is loved by even those who claim not to like a
curry. It’s a dish that never gets old and a dish that you can never buy
anywhere!

Servings: 6 people

Author:

Prep Time
1 hour

Cook Time
45 minutes

Resting time (optional)
30 minutes

Total Time
2 hours, 15 minutes

Course:

Main Course

Cuisine:

Indian Mangalorean

Keywords:

chicken poultry Chicken Indad Curry Indad Curry Mangalorean Chicken Curry Mangalorean festive Chicken Curry

Instructions

1 Marinate the chicken pieces with 1 tsp. salt and ½ tsp. turmeric for 30 minutes
(optional).
2 Heat oil in a heavy based non-stick frying pan and fry the potatoes until
golden. Drain on absorbent paper and set aside.
3 Heat a heavy based saucepan on medium and add half cup oil in which the potatoes
were fried. Sauté the chicken in three batches for about 4 minutes on each side
on medium or low fire. Complete all batches and set aside.
4 Blend all the ingredients under the heading “For the Masala” into a fine paste.
Wash the blender with 250mL water and reserve the water. Using the same saucepan
add 5 tbsp. extra oil and fry the sliced onion for 7 minutes or until golden
brown. Add the ground masala and stir to combine. Fry this masala for 15-20
minutes stirring constantly noting this masala spits during frying. Please wear
gloves to protect your hands. Add 2 tbsp. masala water from time to time if the
mixture sticks to the bottom of pan.
5 Add the sautéed chicken pieces, reserved blender water, sugar and mix well. Add
another 600mL to 700mL water. Mix well and season to taste with salt, vinegar
and sugar bearing in mind that the marinated chicken has salt in it. Adjust the
consistency of the gravy. The gravy should be not too thick or too runny and
should taste mildly sweet and sour. Close the lid and cook for 8 minutes or
until chicken is cooked through. If there is too much gravy, open the lid and
simmer for 5 minutes until gravy thickens.
6 Dish out the chicken and garnish with fried potatoes and serve with rice, pulao,
or any variety of Indian breads such as sannas, panpoley (neer dosa) or appams.

Chicken Indad Curry

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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