Sindhi Chicken Curry Recipe

Sindhi Chicken Curry

Sindhi Chicken Curry Recipe

Sindhi cooking is usually neither too spicy or nor too bland; however, this Sindhi Chicken Curry can be a little spicy. If you are sensitive to spice, you can modify the peppers and Cayenne by adding a spoonful of yogurt to your curry- this will lighten up the spice a bit.


1 cup plain yogurt (room temperature and stirred to a creamy consistency)
1 teaspoon cornstarch
2 tablespoons vegetable oil
2 cups onions (finely chopped)
1 tablespoon ground ginger
1 tablespoon garlic (minced)
4 teaspoons serrano chilies (use jalapenos for less heat)
4 chicken breasts (skinned)
1 tablespoon coriander powder
1.5 teaspoons cumin powder
3/4 teaspoon turmeric
3/4 teaspoon Cayenne
28 oz. can diced tomatoes
1/2 cup cilantro (chopped)
2 teaspoons salt
1.5 teaspoons Garam masala
1/4 cup cilantro (chopped)


1. Stir yogurt and cornstarch together until smooth, set aside.
2. In a large saucepan heat oil over medium-high heat.  Add onions and sauté until onions begin to color (6-8 minutes).
3. Reduce heat to medium and sauté onions until dark golden brown (10-12 minutes longer).
4. Stir in ginger, garlic and chilies and sauté for 2-minutes.
5. Increase heat to medium-high and add chicken and brown well (6-8 minutes).
6. Reduce heat to medium and sprinkle coriander, cumin, turmeric and cayenne over top of chicken.  Mix well and cook 2-3 minutes.
7. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt.  Mix well and bring to a boil.
8. Reduce heat to low and simmer until chicken is no longer pink inside (25-minutes.)
9. Turn off heat, stir in Garam masala and 3 tablespoons cilantro.
10. Garnish with remaining cilantro before serving and serve over rice.

Wine Pairings:

We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.


This Sindhi Chicken Curry recipe has a nice spice level which will need to be offset by a chilled white wine. I tend to gravitate towards a nice Chardonnay. The fruit levels combines with a little oak pairs well with the chicken, curry spice, heat-levels and rice! Follow the link to our wine review site to find our favorite Chardonnay

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