Mirj's Hodi Chicken a Curry Creation

Discover the vibrant flavors of "Mirj's Hodi Chicken," a boldly spiced curry creation that brings a taste of the tropics to your kitchen. Succulent chicken pieces are simmered to perfection in a creamy coconut milk sauce infused with an aromatic blend of cumin, curry leaves, turmeric, black pepper, and red chili, giving the dish a delightful balance of heat and richness. This recipe is quick to prepare, taking just 15 minutes of prep time and 40 minutes to cook, making it perfect for busy weeknights or a cozy weekend dinner. Served with steamed rice or warm flatbreads, this crowd-pleasing curry is garnished with fresh cilantro for a fragrant finishing touch. Packed with the irresistible allure of homemade spices, this dish is both comforting and exciting—a true celebration of flavor.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams Chicken (bone-in or boneless, cut into pieces)
• 2 teaspoons Black peppercorns (coarsely crushed)
• 0.5 teaspoons Turmeric powder
• 1 teaspoons Coriander powder
• 1 teaspoons Red chili powder
• 1 teaspoons Cumin seeds
• 10 pieces Curry leaves
• 1 large Onion (finely chopped)
• 4 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 1 large Tomato (chopped)
• 400 milliliters Coconut milk
• 2 tablespoons Vegetable oil
• 200 milliliters Water
• 1 teaspoons Salt
• 2 tablespoons Fresh cilantro (for garnish, chopped)

Directions

Step 1

Heat the vegetable oil in a large pan over medium heat.

Step 2

Add the cumin seeds and curry leaves to the hot oil. Sauté for 30 seconds until aromatic.

Step 3

Add the chopped onion and cook until golden brown, about 5-7 minutes.

Step 4

Stir in the minced garlic and grated ginger. Sauté for another minute, making sure not to burn them.

Step 5

Add the chopped tomato and cook for 5 minutes, or until the tomato is soft and has broken down into the mixture.

Step 6

Add the turmeric powder, coriander powder, red chili powder, and coarsely crushed black peppercorns. Mix well and cook for 2 minutes to toast the spices.

Step 7

Add the chicken pieces to the pan. Stir to coat the chicken in the spice mixture. Cook for about 5 minutes until the chicken starts to turn white on the outside.

Step 8

Pour in the coconut milk and water. Stir well, scraping up any bits from the bottom of the pan.

Step 9

Season with salt and bring the mixture to a gentle simmer. Cover and cook for 20-25 minutes, or until the chicken is cooked through and tender.

Step 10

Taste and adjust seasoning if needed. Add more black pepper for extra heat if desired.

Step 11

Garnish with freshly chopped cilantro and serve hot with steamed rice or flatbreads.

Nutrition Facts

Serving size	(1470.1g)

Amount per serving	% Daily Value*
Calories	1713.2

Total Fat 97.0g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 440mg	0%
Sodium 2867.7mg	0%
Total Carbohydrate 67.5g	0%
Dietary Fiber 8.6g	0%
Total Sugars 38.9g
Protein 140.7g	0%

Vitamin D 65IU	0%
Calcium 245.3mg	0%
Iron 11.4mg	0%
Potassium 2331.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.2%

Protein: 33.0%

Carbs: 15.8%