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Achari Chicken By The Curry Kid

Achari Chicken by TheCurryKid

A Madras heat curry sauce with fresh coriander, chillies and Indian pickle


• 3 tablespoons vegetable oil

• 2 cracked cardamom pods

• 1 bay leaf

• 2 green finger chillies (chopped)

• 2 dry Kashmiri chillies (chopped)

• 1 teaspoon cumin seeds

• 1/2 teaspoon fennel seeds

• 1 small onion brown/white (approx. 125g)

• 1 tablespoon garlic & ginger paste

• 2.5 tablespoons tomato paste (mixed with 4 tablespoons of water)

• 2-3 teaspoons chilli powder

• 1 teaspoon mix powder / curry powder

• 1 teaspoon coriander powder

• 1 teaspoon amchoor powder (dried mango powder)

• 1 teaspoon Kashmiri chilli powder

• 1 teaspoon dry fenugreek leaves / kasoori methi

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon salt

• 1/4 teaspoon cumin powder

• 200ml water

• 1 tomato (chopped)

• 2 tablespoons Pataks garlic pickle

• 1/4 cup coriander (fresh/chopped)

• 1-2 teaspoons lemon juice

• 3 tablespoons plain yoghurt

• 6-8 pieces meat, vegetables, paneer or tofu

• 1/4 teaspoon asafoetida (hing)

• red chillies (to decorate)

• fresh chopped coriander (to decorate)


1. heat the oil on low/medium and add the cardamom pods, bay leaf, chopped green chillies, dry Kashmiri chillies, cumin and fennel seeds. Continue to fry until bubbles appear around the spices

2. add the onions and fry for 2-3 minutes until they start to brown and soften

3. stir in the garlic and ginger paste, stir through and fry for around 30 seconds until the bitter smell disappears

4. add the tomato puree and fry out for 30 seconds before adding the chilli powder, mix powder, coriander powder, amchoor powder, Kashmiri chilli powder, dry fenugreek leaves, turmeric powder, salt and cumin powder. fry for a couple of minutes adding a little base if required

5. add half of the water, stir through then reduce for a couple of minutes before adding the rest and reducing again for a minute or two

6. add in the tomatoes, mango/garlic pickle, fresh coriander and lemon and stir through 7. add the yoghurt and meat and stir to coat to prevent drying out

8. finally add the Asafoetida Hing and allow to reduce until the oil separates and the meat is cooked through if you have used raw meat

9. garnish with sliced red chillies


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