Aapatkal Chicken Curry Recipe

Ingredients

• 1.5 kg Chicken Pieces with Skin (cut into 5‑cm pieces, skin left on for rendering)
• 2 L Sea Water (collected from a clean beach or filtered seawater; used to make salt)
• 500 ml Plain Full‑Fat Yogurt (room temperature)
• 1 tsp Turmeric Powder (ground)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1 tsp Garam Masala (Smoked) (adds smoky depth; can use regular garam masala if unavailable)
• 2 tbsp Homemade Salt (collected from boiled seawater (see step 1))
• 1 handful Fresh Coriander Leaves (washed and chopped)
• 2 L Water for Stock (cold)
• 1 large Chicken Bones (Carcass) (kept from the chicken pieces; optional extra bone pieces for richer stock)

Instructions

1. Make Homemade Salt

   Collect 2 L of clean sea water in a heat‑proof bottle, then pour it into a large pan. Bring to a rolling boil over high heat, stirring occasionally, until all the water evaporates and white crystals stick to the bottom. Turn off the heat, let the pan cool, then scrape the salt crystals into a small bowl using a spoon.

   Time: PT30M

   Temperature: high heat

2. Render Chicken Skin for Oil

   Heat the skillet over medium‑high heat. Add the chicken pieces skin‑side down, pressing gently with a spatula. Cook until the skin releases its fat and becomes golden‑brown and crisp, about 12‑15 minutes. Remove the pieces and set aside; reserve the rendered oil in the pan.

   Time: PT15M

   Temperature: medium‑high

3. Prepare Yogurt Marinade

   In a mixing bowl combine the yogurt, 2 tbsp homemade salt, 1 tsp turmeric, and 1 tsp red chili powder. Whisk until smooth.

   Time: PT5M

4. Marinate and Part‑Cook Chicken

   Add the partially cooked chicken pieces to the yogurt mixture, coating each piece thoroughly. Return the chicken (with skin side up) to the skillet, add the rendered oil, and simmer gently for 8‑10 minutes until the yogurt thickens and the chicken is about 70 % done.

   Time: PT10M

   Temperature: medium

5. Make Chicken Stock

   Place the chicken carcass and any extra bone pieces into the large pot. Add 2 L cold water, 1 tsp smoked garam masala, and a pinch of the homemade salt. Bring to a boil, then reduce to a gentle simmer, skimming foam occasionally. Simmer for 1 hour until the liquid is rich and aromatic.

   Time: PT1H

   Temperature: low simmer

6. Combine Stock with Chicken

   Strain the stock through the fine mesh sieve into a clean pot, discarding solids. Return the partially cooked chicken (from step 4) to the pot, pour the hot stock over it, and add the remaining 1 tsp smoked garam masala. Cover and simmer for 20‑25 minutes, or until the chicken is tender and the sauce has thickened to a gravy consistency.

   Time: PT30M

   Temperature: low simmer

7. Finish and Garnish

   Stir in a handful of chopped fresh coriander leaves just before turning off the heat. Taste and adjust seasoning with a little more homemade salt if required.

   Time: PT2M

   Temperature: off heat

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

5 g

Fat

30 g

Fiber

1 g