🍛 Chicken Khadi (Fragrant, Spiced Curry with Tamarind & Toasted Fennel – Easy, Bold & Budget-Friendly)

(Easy, Low-Cost, and Big on Flavour)

This rich, flavour-packed chicken curry is one of the cheapest—and tastiest—chicken dishes I’ve made lately. It’s loaded with warm spices, tangy tamarind, and tender chicken simmered to perfection with chunky veg. I used chicken breasts because that’s what I had on hand, but it would be amazing with thighs or even leftover roast chicken. The marinade is the key—simple to make, but incredibly aromatic and well-rounded.

🌟 Top Tip:

This curry is all about balance—go light on the chilli to let the layered spices and tamarind shine.

🛒 Ingredients (Serves 3–4)

🔥 For the Toasted Powder:

• 2 tsp fennel seeds
• 2 tsp black peppercorns

🧄 Spice Paste:

• 1 tsp garlic paste (or fresh minced garlic)
• 1 tsp red chilli powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric

🌶 Marinade:

• The above spice paste
• 2 tsp red chilli powder
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp ground turmeric
• 1 tsp palm sugar (or brown sugar)
• Juice of 1/2 lemon
• 2 tsp ground toasted fennel & pepper powder
• 3 tsp tamarind paste

🧅 Vegetables:

• 1 red bell pepper, chopped
• 1 red onion, chopped
• 1 white onion, chopped
• 1 green chilli, sliced

🍗 Chicken:

• 2 chicken breasts, diced (or use thighs or shredded roast chicken)

🌿 Garnish:

• Thin sticks of fresh ginger
• Chopped spring onions

🔥 Instructions

1. Toast and Grind the Spices
   In a dry pan, toast fennel seeds and peppercorns over medium heat for 4–5 minutes until aromatic. Cool and grind into a fine powder.
2. Make the Marinade
   In a bowl, mix together the spice paste ingredients with the additional spices, sugar, lemon juice, ground toasted powder, and tamarind. Stir in 2 tsp of oil to loosen.
3. Marinate the Chicken
   Dice your chicken and coat it thoroughly in the marinade. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavour).
4. Prep the Veggies
   Chop the bell pepper, onions, and green chilli. Keep it rustic—chunky cuts work great here.
5. Stir-Fry the Vegetables
   Heat 1 tbsp oil in a large pan or wok. Stir-fry the vegetables for 5–6 minutes until softened. Remove and set aside.
6. Sear the Chicken
   In the same pan, add the marinated chicken. Sear for 4–5 minutes until browned. Return the vegetables to the pan and stir to combine.
7. Simmer the Curry
   Add 460ml (approx. 2 cups) of water. Bring to a boil, then reduce to a simmer for 25 minutes, or until the sauce thickens to your liking.
8. Serve & Garnish
   Serve hot over basmati rice with naan. Top with fresh ginger sticks and chopped spring onions.

📊 Nutrition Info (Per Serving)

• Calories: 320
• Protein: 28g
• Carbs: 10g
• Fat: 18g
• Fiber: 3g

💡 Handy Tips

• This curry freezes beautifully—make extra and freeze portions for easy future meals.
• If using leftover roast chicken, skip the marination and just simmer gently in the sauce.
• Add a splash of coconut milk for a creamier finish if desired.

❓ FAQs

Q: Can I use tamarind concentrate instead of paste?
A: Yes! Just reduce the amount to 1–1.5 tsp—it’s stronger than paste.

Q: What if I don’t have palm sugar?
A: Brown sugar or coconut sugar work well as substitutes.

Q: Is this recipe spicy?
A: It’s gently warming. Adjust the chilli to suit your taste—the base flavour is rich and subtle.

📌 More International Low Carb Chicken Recipes:

• Chicken Masala
• Chicken Shawarma
• Easy Chicken Pie
• Check Prices