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
birth masala chicken curry recipe
- 1 kg chicken wings, necks, feet or combination of chicken pieces
- 2 medium onions sliced fine
- 1 teaspoon ginger and garlic
- curry leaves
- 1 tablespoon birth masala
- 1 tablespoon chilli powder or Durban masala (vary quantity if you prefer more pungent curry)
- 4 tablespoons vegetable oil
- 1 medium tomato (peeled and grated)
- 1 cup water
- Brown the meat in a pan on medium heat. Turn over on both sides to evenly brown chicken pieces.
- Remove from pan and set aside.
- Add oil to pan. Fry finely sliced onion and ginger and garlic and curry leaves until the onions are soft.
- Add powder spice, fry for a minute or two until infused. Add grated or finely chopped tomato. Simmer for a minute or two.
- Add chicken. Add cup of water and salt. Cover and allow to simmer for 20 minutes.
- Remove lid and allow water to evaporate. Remove from heat. Serve warm with rice or roti and carrot salad.
Did you make this recipe?
More Durban Meat Curry Recipes
|Durban Chicken Curry Recipe|
|Durban Mutton Curry Recipe|
|Durban Mutton and Cabbage Curry Recipe|
|Durban Masala Recipe|