Sindhi’s are an Indo-Aryan language speaking socio-ethnic group of people originating from the province of Sindh. Sindh is part of present day Pakistan. Sindhi’s that live in Pakistan are predominantly Muslim, while many Sindhi Hindus migrated to India in 1947 after the partition. Sindhi cuisine refers to cuisine from the Sindh province. Sindhi food is delicious and is best known for the variety and simplicity of the dishes. Most of the dishes have a onion tomato base.
SINDHI SEYAL CHICKEN
INGREDIENTS:
- 8oz skinless boneless chicken thighs
- 2 tablespoons extra virgin olive oil
- 1 large red, finely chopped
- 1 teaspoon chopped fresh ginger
- 4 cloves chopped garlic
- 1 serrano chili, finely chopped ( optional)
- 2 plum tomatoes, diced
- 1½ teaspoon coriander powder
- 1 teaspoon turmeric powder
- ½ cup low-fat yogurt, whipped
- Salt to taste
- For Garnishing
- 1 teaspoon blend of cardamom and cumin seed powder
- ½ cup chopped fresh cilantro
- 1 lime cut into wedges
PROCEDURE:
Cut the chicken into bite-size pieces. Put the chicken, olive oil and the other ingredients in a heavy bottom 2 qt pot, stir once cover and simmer for 20 to 25 minutes. Stir in-between. Cook till sauce is thick and chicken is cooked.Sprinkle cumin/cardamom spice blend before serving. Garnish with fresh cilantro and squeeze juice of half a lime before serving. Serve with Nan*, Chapatti** , white or brown rice.
- * Nan – Is available in the frozen section in most Indian stores in USA. I recommend the Deep Brand from the Indian stores. Also available at Trader Joe’s.
- ** Chapatti – Most Indian stores in USA sell freshly homemade chapatti’s in packages of ten.
PREP TIME: 10 Minutes COOKING TIME: 20-25 Minutes SERVES: 2