Andhra Chicken Curry in the Staub Oval Cocotte

Indian Curry in A French Staub Cocotte

I love Indian food. There is no better fragrance than the spices of a curry cooking - it just makes you crave it. I do cook Indian food a fair bit at home, but I must admit, my version. I have a thali or a little tin filled with spices and I throw a bit of this, and a bit of that- I don’t really understand the quantities or which combinations to use.

Since receiving my large Staub Oval Cocotte, I have been wanting to make a special curry, something truly authentic. Of course, that can be difficult sometimes finding ingredients in the west. So, I turned to a food blogger friend of mine, Payal of Don't Give a Fork based out of Mumbai. She gave me several lovely curry recipes to try, and I have learned a lot just by attempting this first scrumptious one - Andhra Chicken Curry.

Andhra is a region in the southeast of India. I was familiar with the beautiful coconut milk curries of Kerala, but had no knowledge of the food from the Andhra region. Payal’s husband is from there, so of course, like any girl in love, she wanted to create for him a beautiful curry reminiscent of his mother’s cooking. I scanned the ingredient list and immediately noticed the chilli nut paste, made by toasting sesame seeds and nuts and then grinding them together with dried chilli– something I’d seed in other Asian cuisines but never in Indian food. I knew this was going to be good!

I love using the Staub Cocotte for recipes like this. Whether roasting a large joint of meat or making a family style casserole or stew, I find the 5.5L capacity Staub an extremely versatile piece of cookware. The black bumps underneath the lid are there to continuously baste the food from the inside, so it is perfect for slow cooking and braising in the oven. As I’ve done with this curry, it can be used on induction or over a gas flame, in the oven and then straight to the table as a serving dish.

What I’ve noticed about cooking an authentic curry like this is that there are a few extra steps that build subtle layers of flavour. First, Payal tells me, almost always the meat is marinated in a ginger and garlic paste. Then onions are cooked slowly before the first spice blend is added. When the curry is nearly finished, freshly ground Garam Masala is added as a fresh hit of spice that lifts the curry. I was hesitant to use a whole stick of cinnamon in this step, but it turned out amazing. Just before serving, the ‘tadka’ is made, which is fried curry leaves that crackle and pop in the pan.

Andhra Chicken Curry

Ingredients

1 kg bone-in chicken pieces
2 onions, finely diced
2 tomatoes, finely diced
2 fresh green chillies, slit sideways
2 Tbsp fresh ginger
2 Tbsp garlic
2 Tbsp coriander powder
¼ tsp cumin powder
¼ tsp turmeric powder
1 tsp garam Masala (1 cinnamon stick, 4 cloves, 2 cardamoms – finely ground in a mortar and pestle)
100 grams coconut milk
2 tbsp ghee or oil
1 tsp oil
salt to taste
10-15 curry leaves

Chilli Nut Paste:

3 Tbsp white sesame seeds
3 whole dried chillies (or use 1 Tbsp dried chilli flakes if you can’t find them whole)
½ cup peanuts or cashews

Instructions:

Make a paste with finely chopped garlic, ginger and salt and rub it all over the chicken. Marinate overnight.

Make the chilli nut paste by soaking the dried chillies in some hot water for 15 minutes. Roast the nuts in a medium/hot oven for 5 minutes or until light brown. Blend in a food processor or mortar and pestle with the chillies and 2 Tbsp water until a paste consistency is achieved.

In a deep casserole pan, sweat the onions in the ghee or oil on low heat, until translucent. Add the slit green chillies.

Add the chicken pieces. Turn to mix with the onions, then turn up the heat to medium hot. Leave to caramelize for 4/5 minutes. Turn the pieces over the other side for another 4/5 minutes.

Add the cumin, coriander, turmeric and tomatoes and cook for another 5 minutes.

Add the nut paste and turn to coat the chicken in it. Add ¼ cup water if it looks a little dry. Let this cook covered for 20 minutes, turning the chicken pieces occasionally.

Add the coconut milk and cook uncovered, until the masala (gravy) consistency is to your liking. Taste for seasoning. Add the garam masala powder, mix well and take the curry off the heat. Make the ‘tadka’ by heating 1 tsp of oil in a separate pan. When hot, add the curry leaves. When they stop crackling, pour over the curry. Notes: I recommend using a mixture of chicken legs and thighs.