Chicken and Beef Shin Curry
A rich Anglo-Indian curry combining beef shin and chicken, cooked with roasted gram flour and coconut milk, finished with curry leaves and served with lime.
Ingredients
- 1 pound Beef shin, prepared and cut into pieces (Prepared as for shin of beef curry)
- 1 whole chicken (about 3 pounds) Chicken, cut into pieces (Washed and cut into serving pieces)
- 4 ounces (1/2 cup) Ghee (Or clarified butter)
- 2 medium Onions, finely sliced
- 1 teaspoon Turmeric powder
- 1 teaspoon Chili powder (Adjust to taste)
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1 tablespoon Fresh ginger, ground or minced
- 1 tablespoon Garlic, ground or minced
- 2 teaspoons Salt
- 4 ounces (1/2 cup) Gram dal (chana dal), roasted and ground (Roast in a dry pan until golden, then grind to powder)
- 1 cup Coconut milk, strong (Use thick coconut milk)
- 2 cups Beef shin soup/stock (From cooking the beef shin)
- 6 leaves Curry leaves (kurreah fool) (Fresh if possible)
- 2 whole Limes (For serving, whole or sliced)
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Instructions
- 1Cut the beef shin into pieces, removing excess fat and sinew. Set aside.
- 2Cut the chicken into serving pieces, wash thoroughly, and set aside.
- 3In a dry pan, roast the gram dal over medium heat, stirring constantly, until golden and fragrant (about 5 minutes). Let cool, then grind to a fine powder.
- 4Heat a large pot over medium-high heat and melt the ghee. Add the finely sliced onions and fry, stirring frequently, until golden brown (about 8-10 minutes). Remove onions with a slotted spoon and set aside.
- 5In the same pot with the remaining ghee, add turmeric, chili powder, ground coriander, ground cumin, ginger, and garlic. Fry the spices, stirring constantly, for 2-3 minutes until fragrant.
- 6Add the cut-up chicken pieces and salt to the pot. Stir well to coat with the spices and brown the chicken nicely on all sides, about 8-10 minutes.
- 7In a cup or small bowl, thoroughly mix the roasted and ground gram dal with the strong coconut milk until smooth and well combined.
- 8Just as the chicken has become nicely browned, pour the gram dal and coconut milk mixture over the chicken. Stir well to combine.
- 9Add the fried onions, beef shin soup/stock, and curry leaves to the pot. Stir well to combine all ingredients.
- 10Close the pot with a tight-fitting lid and allow the curry to simmer gently over low heat for 45 minutes, without stirring.
- 11Serve the curry hot with limes on a separate plate, either whole or cut into slices.
