Chicken Curry with Arusuvai Chicken Masala

A classic South Indian-style chicken curry is all about deep flavors, tender meat, and an aromatic masala base. Using Arusuvai Chicken Masala, this recipe brings out the bold, home-style essence of chicken curry, perfect with rice, chapati, or dosa. It’s spicy, hearty, and satisfying, just the way it’s meant to be

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Ingredients

Chicken (bone-in or boneless)

500 g

Tamarind

small lemon-sized ball (soaked in warm water)

Mixed vegetables

1½ cups (drumstick, carrot, brinjal, beans, etc.)

Tomato

1 medium, chopped

Small onions (shallots)

6–8 (optional)

Arusuvai Turmeric powder

¼ tsp

Arusuvai Sambar Powder

2 heaped tsp

Salt

to taste

Jaggery

½ tsp (optional)

Coriander leaves

for garnish

Method



Cook the dal

Pressure cook toor dal with Arusuvai Turmeric Powder and enough water until soft. Mash and keep aside.



Boil vegetables

In a pan, cook chopped vegetables and tomato with tamarind extract, salt, and a little Arusuvai Turmeric Powder until tender.



Add Spice

Add Arusuvai Sambar Powder and boil until the raw smell goes (5–7 mins)



Mix Dal

Add mashed dal to the boiling mixture. Adjust consistency with water if needed and simmer for a few more minutes.



Tempering

In a small pan, heat oil/ghee. Add mustard, cumin, fenugreek, red chillies, asafoetida, and curry leaves. Let them splutter and pour over the sambar.



Garnish

Top with chopped coriander leaves.

This sambar can be easily adapted to suit your taste. Add vegetables like ash gourd, pumpkin, or ladies’ finger, or even a handful of moong dal along with toor dal for a softer texture. With Arusuvai Sambar Powder, every version turns out full of traditional South Indian flavor that is wholesome and delicious!

Tempering (Thalippu)

Mustard seeds

1 tsp

Cumin seeds

½ tsp

Fenugreek seeds