Chicken Bori
Dive into the rich and aromatic flavors of Chicken Bori, a comforting yet vibrant dish that combines tender chicken with crispy, sun-dried lentil dumplings (bori) for a unique twist on traditional curry recipes. Infused with a medley of warm spices like cardamom, cinnamon, and garam masala, and cooked in fragrant mustard oil, this dish offers layers of complexity in every bite. The fried bori adds a delightful texture, soaking up the spiced gravy to create a perfect balance of crunch and savoriness. Serve this flavorful chicken curry with steamed rice or soft flatbread for a wholesome meal that's sure to become a family favorite. Ideal for those who crave authentic Indian flavors with a regional specialty, Chicken Bori is a must-try for any curry lover!
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into pieces)
- 100 grams Sun-dried lentil dumplings (bori)
- 2 medium Onions (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 2 pieces Green chilies (slit)
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Cumin powder
- 1 teaspoons Coriander powder
- 0.5 teaspoons Red chili powder
- 1 teaspoons Garam masala powder
- 3 tablespoons Mustard oil (or any cooking oil)
- 2 pieces Bay leaves
- 3 pieces Cardamom pods
- 1 inch Cinnamon stick
- 3 pieces Cloves
- 1 to taste Salt
- 2 cups Water
- 2 tablespoons Fresh coriander leaves (chopped)
Instructions
Heat 2 tablespoons of mustard oil in a deep pan or kadhai over medium heat. Add the sun-dried lentil dumplings (bori) and fry until golden brown. Remove and set aside.
In the same pan, add the remaining mustard oil. Once hot, add bay leaves, cardamom pods, cinnamon stick, and cloves. Sauté for 30 seconds until fragrant.
Add the chopped onions and sauté until golden brown.
Stir in the garlic paste, ginger paste, and slit green chilies. Cook for 1-2 minutes, stirring frequently.
Add the chopped tomatoes, turmeric powder, cumin powder, coriander powder, and red chili powder. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
Add the chicken pieces and salt. Cook for 5-7 minutes on medium heat, stirring occasionally, until the chicken starts to brown and absorbs the spices.
Pour in 2 cups of water and bring the mixture to a boil. Cover the pan and let it simmer for 20 minutes or until the chicken is cooked through.
Add the fried bori and garam masala powder. Simmer for another 5 minutes to allow the flavors to meld.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 4.2 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 786 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
