Chicken or Mutton Curry (Kari Marghi athva Gostni)

A rich and aromatic Parsi-style curry that masterfully blends the nuttiness of roasted gram and poppy seeds with the creamy sweetness of fresh coconut milk. This traditional dish features tender chicken or mutton simmered in a complex, hand-ground spice paste, balanced by the distinct tang of tamarind. The slow-cooking process allows the thick, savory gravy to develop a deep flavor profile and a beautiful separation of ghee, making it an indulgent meal best served with rice or crusty bread.

Ingredients

1 1/2 pounds Chicken (whole, cut into pieces) or Mutton (Use tender meat. If using mutton, it requires pre-boiling.)
1/2 pound Onions (Finely chopped.)
1/2 pound Ghee (Approximately 1 cup. Can be reduced for modern preference.)
2 ounces Almonds (Blanched and peeled.)
2 ounces Tamarind (Seeds removed.)
3 tablespoons Coriander seeds (Originally 3 tolas.)
3 tablespoons White poppy seeds (Khaskhas) (Originally 3 tolas. Can substitute with white sesame seeds.)
2 tablespoons Roasted chana dal (Dalia) (Originally 2 tolas. Roasted gram/chickpeas.)
1 tablespoon Salt (Adjust to taste. Originally 1 tola.)
1/2 ounce Fresh ginger (Peeled. Originally 1/2 tola.)
5 whole Dried large red chilies (Goa chilies or Kashmiri chilies.)
8 cloves Garlic (Large cloves, peeled.)
10 whole Black peppercorns
1 teaspoon Cumin seeds (Flat spoonful.)
1 whole Fresh coconut (Ripe coconut, grated.)
2 cups Hot water (Estimated for coconut milk extraction.)
1 pound Potatoes (optional) (Large potatoes, peeled and cut into large chunks.)

Instructions

1Clean the coriander seeds to remove any husks. Grate the coconut. Peel the ginger, garlic, and almonds. Clean and cut the chicken or mutton into pieces.
2Roast the coriander seeds, cumin seeds, poppy seeds, roasted chana dal, and dried chilies on a griddle or pan until fragrant. Take half of the grated coconut and grind it very finely along with the roasted spices, ginger, garlic, almonds, and peppercorns to form a smooth paste.
3Take the remaining half of the grated coconut and grind it slightly. Pour about 3/4 cup (approx. 6 oz) of hot water over it and extract the thick milk. Grind the residue again, add another equal amount of water, and extract the second milk. Combine both extracts in an earthenware or non-reactive bowl. Soak the tamarind in this coconut milk for one hour. Afterward, mash the tamarind into the milk, strain the mixture thoroughly to remove solids and fibers, and discard the husks.
4If using chicken, wash it thoroughly. If using mutton, wash it twice with cold water, then place it in a pot with water and salt. Boil until the meat is tender and about 1 1/2 cups of broth remain. Remove from heat.
5Slice the onions finely. Heat the ghee in a tinned pot (or heavy-bottomed pan). Fry the onions until they turn red. Add the ground masala paste from Step 2 and fry until it becomes red and fragrant.
6Add the chicken (or the boiled mutton along with its broth) to the fried masala. If using potatoes, add them now. Mix well, cover the pot, and cook on a slow fire.
7When the curry thickens, pour in the tamarind-infused coconut milk prepared in Step 3. Place the pot on low heat (embers) and simmer. Stir occasionally to prevent sticking at the bottom. When the ghee begins to separate and the curry reaches a thick consistency, remove the lid. Once the ghee has fully separated, remove from heat and serve.