The Chef

Restaurants

Meals

Drinks

Restaurants›Mowgli Street Food Newcastle›Mowgli House Chicken Recipe

Mowgli House Chicken Recipe

Name: Mowgli Street Food Newcastles Mowgli House Chicken Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.2 kg bone-in chicken thighs (skin on or off), cut into serving pieces; 2 tbsp fresh lime juice; 1 tsp turmeric; 1 tsp salt (for marinade); 6 pieces shallots or small yellow onion, roughly chopped; 2 tbsp fresh ginger, peeled and chopped; 6 cloves garlic cloves; 2 pieces green chilies (adjust for heat), seeded if you want milder; 3 tbsp ground almonds (or almond meal); 60 ml water (for blending); 1 tsp salt (for paste); 3 tbsp vegetable oil or neutral oil; 1 tsp mustard seeds; 1 tsp fenugreek seeds (optional, for slight bitterness); 1 tsp turmeric (additional); 1.5 tsp coriander powder; 0.5 tsp red chili powder (mild) or paprika; 20 leaves fresh curry leaves; 0.5 tsp freshly ground black pepper; 1.5 tsp salt (to season); 400 ml unsweetened canned coconut milk (full fat preferred); 100 ml water or low-sodium chicken stock; 1 tbsp fresh lime juice (finish); 2 tbsp fresh cilantro (coriander) leaves, chopped

Inspired by Mowgli Street Food Newcastle

Time1h

Serves4

A lush South Indian curry simmered with coconut milk, fragrant curry leaves & ground almonds. Tame but tantalising.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken & Marinade

2 2/3 lb (1.2 kg) bone-in chicken thighs (skin on or off), cut into serving pieces

2 tbsp Fresh lime juice

1 tsp turmeric

1 tsp salt (for marinade)

Paste & Ground Almonds

6 pieces shallots or small yellow onion, roughly chopped

2 tbsp fresh ginger, peeled and chopped

6 cloves Garlic cloves

2 pieces green chilies (adjust for heat), seeded if you want milder

3 tbsp ground almonds (or almond meal)

1/4 cup (60 ml) water (for blending)

1 tsp salt (for paste)

Spices & Seasoning

3 tbsp vegetable oil or neutral oil

1 tsp mustard seeds

1 tsp fenugreek seeds (optional, for slight bitterness)

1 tsp turmeric (additional)

1 1/2 tsp Coriander powder

1/2 tsp red chili powder (mild) or paprika

20 leaves fresh curry leaves

1/2 tsp freshly ground black pepper

1 1/2 tsp salt (to season)

Liquids & Finish

1 2/3 cup (400 ml) unsweetened canned coconut milk (full fat preferred)

0.42 cup (100 ml) water or low-sodium chicken stock

1 tbsp fresh lime juice (finish)

2 tbsp fresh cilantro (coriander) leaves, chopped

Method

Chicken & Marinade

Marinate chicken

Pat chicken pieces dry. In a bowl combine chicken, lime juice, turmeric (1 tsp) and 1 tsp salt. Mix to coat, cover and refrigerate for 20–30 minutes while you prepare the paste and other ingredients. This tenderizes and seasons the meat.

Paste & Ground Almonds

Make the paste

In a blender or small food processor add chopped shallots/onion, ginger, garlic, green chilies, 3 tbsp ground almonds, 1 tsp salt and about 60 ml water. Blend to a smooth-ish paste, adding a little more water if needed. Scrape down the sides and set aside.

Spices & Seasoning

Temper whole spices

Heat a heavy-bottomed saucepan or wide skillet over medium heat. Add 3 tbsp oil. When oil is hot but not smoking, add 1 tsp mustard seeds. Once they pop (10–20 seconds), add 1 tsp fenugreek seeds if using and immediately add the fresh curry leaves (reserve a few for garnish). Fry for 20–30 seconds until fragrant but not burnt.

Cook the paste and spices

Add the blended shallot/ginger/garlic/green chili paste to the spiced oil. Stir and cook over medium-low heat for 6–8 minutes, stirring occasionally, until raw aroma dissipates and paste thickens slightly. Add 1 tsp turmeric, 1.5 tsp coriander powder and 1/2 tsp mild red chili powder (or paprika). Cook another 2 minutes, stirring so spices bloom but do not burn.

Add ground almonds and combine

Stir in the 3 tbsp ground almonds into the spiced paste and cook 1–2 minutes. The almonds will help thicken the curry and add a soft nutty richness. If the mixture gets too dry, add a splash (1–2 tbsp) of water or stock to loosen.

Cooking the Chicken & Simmer

Increase heat to medium-high. Add the marinated chicken pieces to the pan in a single layer as much as possible. Sear for 3–4 minutes on the first side without moving so they get a light golden color, then turn and sear the other side 2–3 minutes. You are not fully cooking through yet; just browning for flavor.

Pour in 100 ml water or low-sodium chicken stock and scrape any browned bits from the pan into the sauce. Bring to a gentle simmer. Reduce heat to low, cover partially and simmer for 18–22 minutes for 1.2 kg chicken pieces, turning once halfway, until chicken is cooked through (internal temp ~75°C/165°F) and tender.

Liquids & Finish

Once chicken is cooked, stir in 400 ml coconut milk gently. Increase heat just enough to bring the curry to a gentle simmer (do not boil vigorously or coconut milk may separate). Simmer uncovered for 5–8 minutes so sauce thickens slightly and flavors meld. Taste and add 1.5 tsp salt total (adjust if you salted earlier) and 1/2 tsp freshly ground black pepper. If sauce is too thick, add up to 2–3 tbsp water.

Finish with 1 tbsp fresh lime juice and 2 tbsp chopped cilantro. Stir through and remove from heat. Scatter the reserved curry leaves on top for aroma.

Let the curry rest 5 minutes before serving. Serve hot with steamed rice, idiyappam or soft flatbreads.