Health by Jay

Non-veg recipe · lunch, dinner

Nutmeg Chicken Leg Curry

ஜாதிக்காய் கோழி தொடைக்கறி (jaathikkaai kozhi thodaikkari)

Serves 3 · 45 min

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 79

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Skin-on chicken legs simmered in a ghee-tempered onion-tomato masala, enriched with coconut milk and finished with a warm hit of nutmeg.

Chicken

13 gnet carb / serving
36 gprotein
50 gfat
8.5 gfiber
667kcal

Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions. Some ingredients here (such as game, organ meats or seafood not in the Indian food tables) use approximate USDA reference values.

Ingredients

  • 500 g chicken legs, with skin (கோழி தொடைக்கறி (தோலுடன்))
  • 2 tbsp ginger-garlic paste (இஞ்சிபூண்டு விழுது)
  • 1 onion, chopped (வெங்காயம்)
  • 1 tomato, chopped (தக்காளி)
  • 1 tbsp nutmeg powder (ஜாதிக்காய் தூள்)
  • half tbsp turmeric powder (மஞ்சள் தூள்)
  • 2 tbsp red chilli powder (மிளகாய் தூள்)
  • 2, 1-inch piece, 6, 2 bay leaves, cinnamon stick, cloves, cardamom pods (பிரிஞ்சி இலை, பட்டை, கிராம்பு, ஏலக்காய்)
  • 1 cup coconut milk (தேங்காய் பால்)
  • 2 tbsp ghee (நெய்)
  • to taste rock salt (இந்துப்பு)

Method

  1. Warm the ghee in a kadai and crackle the bay leaves, cinnamon, cloves and cardamom.
  2. Add ginger-garlic paste, onion, tomato and salt; cook down until the masala is soft and fragrant.
  3. Add the chicken legs and sear for a couple of minutes.
  4. Pour in a little water with the turmeric and chilli powder, cover and cook until the chicken is tender and the gravy thickens.
  5. Stir in the coconut milk, simmer for about a minute, sprinkle in the nutmeg powder and take off the heat.
Tips

The nutmeg goes in at the very end so its aroma stays bright; it is what gives this curry its distinctive taste.

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 79. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.

Recipe credit: tamilpaleorecipes.com and Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 79.