Chef notes
This dish is called "pickle chicken" because of its high vinegar content. My late great grandmother, Lily Nana, used to make this curry in Bombay and she passed on the unwritten recipe to my late grandma, who passed it to my mom, who passed it to me. It's one that I've learned how to make by eye, as a written recipe has never existed ... until now! I really hope you enjoy a taste of Lily Nana's magic.
Swap option: You can swap the chicken for firm tofu to make this dish vegan.
Ingredients
- 2 tablespoons extra-virgin coconut oil, for frying
- 2 medium brown onions, finely sliced
- 1½ teaspoons ground coriander powder
- 5 teaspoons Kashmiri chili powder
- 4 cloves garlic, grated or minced
- 8 boneless, skinless chicken thighs (about 1¼ pounds), diced
- 2 teaspoons fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 5 tablespoons ketchup
- 6 tablespoons apple cider vinegar
- 2 small sweet potatoes, peeled and diced into small cubes
- white rice, to serve
Preparation
1.Heat the oil in a large pan over medium heat and fry the onions with a pinch of salt until browned. This can take 30 to 45 minutes, but patience is a virtue here.
2.Add the ground coriander, chili and garlic, and fry until fragrant, for about 2 minutes. Add the chicken, season with salt and pepper and fry for about 5 minutes, until the chicken has browned.
3.Add the ketchup and apple cider vinegar and stir to ensure everything is well combined. Add the sweet potato and stir again. Cover with a lid and cook over low heat for 20 minutes, stirring now and again.
4.Remove the lid and cook down for another 5 to 10 minutes, until the curry has thickened, the chicken has cooked through, and the potatoes are fully cooked and can be speared with a fork. Taste the curry and season to taste, if needed. Serve with white rice.
