This easy Indian chicken curry recipe skips the chicken skin for a spice paste that penetrates deeper into the bird.
ByCarved out of ten former districts of Andhra Pradesh, Telangan officially became India's 29th state in June 2014. For this eponymous dish from Telangana home cook Padma Reddy, the skin is removed from the chicken to allow the flavors of the marinade—coconut, lime, garlic, ginger, cardamom, mace and more—to penetrate.There are two keys to this easy chicken curry recipe: skipping the skin, so the spices can penetrate into the meat, and marinating the bird overnight, so the flavor sticks.
You can even make it with boneless, skinless, chicken breasts, though we prefer bone-in dark meat for tenderness and for the rich broth that the bone helps develop. A small amount of coconut milk forms a thick gravy with lime, ginger, and garlic; just a little sauce goes a long way. If you’ve never cooked with curry leaves before, don’t leave them out—they add an essential freshness and deep spice verve to the dish, and, so argues home cook Padma Reddy, the creator of this recipe, have their own health benefits. Isn’t it nice when an ingredient pulls double duty?
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