Amma‘s chicken curry made with birth masala was known as Marin Salo (Marinde Saloo). Sometimes braised dry or as a spicy soup like texture to help alleviate common cold symptoms. Chicken necks, feet or wings were often braised dry while odd pieces or a combination of different chicken pieces were made with more gravy using onion and tomatoes. Birth masala itself contains cumin, coriander seeds and carom seeds as key ingredients therefore it is not necessary to add garam masala when making this type of chicken curry. Amma’s version simply included birth masala and chilli powder, Durban masala or chicken curry masala. The combination of spices makes for a fragrant yet fiery chicken curry, perfect to beat the winter blues.
How to make Birth Masala Chicken Curry
Making chicken curry with birth masala is similar to Durban chicken curry. If you are a regular reader of this Blog you already know my method cooking meat curry, brown the meat then fry the spices. Spices are fried in oil with ginger garlic, onion and curry leaves. Browning the chicken meat first, not only eliminates fine feathers, but also seals in flavour resulting in tender succulent chicken. For this recipe I used chicken wings.
I sometimes prefer blending onion, ginger and garlic to make a paste, instead of finely slicing onions like Amma used to. The ‘paste’ results in thicker luscious gravy, as does the inclusion of grated tomatoes.
Once the onions caramelize, fry the spice until infused then add tomato. I don’t add any water until the after the meat is added to the mix.
Add chicken pieces and allow to simmer.
Birth Masala Chicken Curry Recipe
More Durban Meat Curry Recipes
|Durban Chicken Curry Recipe
|Durban Mutton Curry Recipe
|Durban Mutton and Cabbage Curry Recipe
|Durban Masala Recipe