Marathi Taula Chicken Curry (from Maharashtra)

Maharashtra is known for its bold, rustic flavours, and this traditional Taula Chicken Curry is no exception. Unlike many Indian curries, this one uses plenty of garlic and no ginger, allowing the rich, nutty flavours to shine through.

The real magic lies in the coarse mixture of roasted peanuts, coconut, sesame seeds, coriander seeds and poppy seeds (or melon seeds), which creates a beautifully textured, flavour-packed sauce. The finishing touch is a fragrant sprinkle of freshly roasted cumin and coriander powder, giving the curry its characteristic colour and aroma.

It may seem like there are a few extra steps, but every one of them is worth it. The result is a wonderfully rich, homely curry that is full of authentic Maharashtrian flavour.

Serves: 4

Spice level: Medium

Cooking time including prep : 40 mins

Ingredients

For the Taula powder

• 1 tbsp peanuts

• 30g fresh or frozen coconut pieces

• 1 tsp coriander seeds

• 1 tbsp sesame seeds

• ½ tsp poppy seeds or melon seeds (optional)

For the curry

• 2–3 tbsp neutral oil

• 500–600g chicken breast, cut into bite-sized pieces

• 2 medium onions, finely sliced

• 6–7 garlic cloves, crushed or finely chopped

• 1 cup plain yoghurt, diluted with a little water

• ½ tsp ground turmeric

• 1 tsp Kashmiri chilli powder

• Salt, to taste

• 100ml warm water

• 1 tsp dried fenugreek leaves (kasuri methi)

• Fresh coriander leaves, to garnish

For the finishing spice

• 1 tsp cumin seeds

• 1 tsp coriander seeds

Method

1. Dry roast the peanuts, coconut, coriander seeds and sesame seeds in a dry frying pan over a medium heat until lightly golden and fragrant. Add the poppy seeds (or melon seeds) for the final few seconds, as they burn quickly. Leave to cool, then grind into a coarse mixture.

2. Separately, dry roast the cumin seeds and coriander seeds for the finishing spice until aromatic. Grind into a fine powder and set aside.

3. Heat the oil in a large pan. Add the onions and cook until golden brown.

4. Stir in the garlic and cook for 1 minute until fragrant.

5. Add the turmeric and Kashmiri chilli powder, stirring well.

6. Pour in the diluted yoghurt a little at a time, stirring continuously to prevent it from splitting.

7. Stir in the prepared Taula powder and mix well.

8. Add the warm water and season with salt.

9. Add the chicken pieces, stirring well so they are coated in the sauce.

10. Cover and cook over a medium heat for 10–12 minutes, or until the chicken is cooked through.

11. Stir in the dried fenugreek leaves.

12. Finish by sprinkling over the freshly ground roasted cumin and coriander powder. This final addition gives the curry its distinctive colour and depth of flavour.

13. Garnish generously with fresh coriander leaves and serve with steamed rice, chapatis or bhakri flat bread.

    
    

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    https://lnk.to/chickencurries

The Taula chicken curry recipe is not in Suki’s latest cookbook - No Worries, Just Chicken Curries. However, there are 73 regional chicken curries there for you to relish along with 13 vegetarian side dishes and other accompaniments like rice, breads, salads, chutneys and pickles.

The cookbook is available on Amazon for £14.25.