RECIPES > CHICKEN > Chicken Seyal
A simple one-pot dish from the
Sindhi community of North India.

    800g chicken  
    50g fresh spinach, finely chopped  
    50g fresh coriander, finely chopped  
    50g fresh mint, finely chopped  
    50g fresh dill leaves, finely chopped
Chicken Seyal
    1 tsp cumin powder
    1 tsp coriander powder
    1 tsp red chilli powder
    1/2 tsp turmeric
    4 green chillies
    2 tbls yoghurt
    1 tsp tamarind paste
    1 tbls fresh ginger, finely chopped
    4 medium tomatoes, chopped
    4 medium onions, grated  
2 tbls vegetable oil  
salt to taste  
    finely chopped fresh coriander leaves to garnish

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Heat the oil in a heavy-bottomed pan on a high heat, when hot add all the
ingredients and mix well.  Cover with a tight fitting lid and cook on a medium
  heat for about 30 minutes, stirring occasionally to prevent the curry from
  catching on the bottom.
2. Uncover the pan and check that the chicken is cooked through.  Garnish with
finely chopped fresh coriander leaves.
Serve with thick chunky bread.