How to cook black chicken meat or 'kadaknath'

black-chicken-curry
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Kadaknath chicken which is known for its distinctive black meat has incredible medicinal properties. Medical experts say that consuming the meat of the kadaknath chicken or black fowl can efficiently treat many ailments from migraines to tuberculosis. They are prescribed as medicine to ensure women's health as well. They are however reluctant to lay eggs on frequent intervals. It would take at least a week before laying another egg.

The kadaknath chicken, also called the 'kaali maansi' for its black meat, was originally bred by the tribal communities of Madhya Pradesh. They breed well in temperatures ranging from 10°C to 45°C. The fowls like to enjoy the occasional drizzles as well. There would be a strip of white feathers below the neck when the kadaknath chickens are hatched. Later the body would be covered in black plumage. The kadaknath chicken is the latest star among the online trolls in Kerala. However, not many realize the amazing health benefits of the kadaknath chicken. Try out this recipe of the kadaknath chicken curry which is flavoursome and delicious.

Ingredients

1 kg kadaknath chicken
½ tsp turmeric powder
1 tsp chilli powder
½ tsp ginger paste
1/22 tsp garlic paste
Salt as required
Juice of half a lemon
For gravy
4 onions
3 tomatoes (grind into paste)
6 green chillies
1 tsp ginger
1 tsp garlic
½ tsp turmeric powder
2 tsp coriander powder
1 tsp cumin powder
½ tsp white pepper powder
½ tsp garam masala
Salt as required

Preparation

Cut the kadaknath chicken into small pieces
Into a bowl add the turmeric powder, chilli powder, ginger and garlic pastes, lemon juice, and salt as required
Add the kadaknath chicken pieces and rub the marinade well into the pieces using your hands
Cook the chicken with the lid on
Heat oil in a pan and sauté the onions
Add the ginger and garlic pastes and green chillies too
Into it add chilli powder, turmeric powder, coriander powder, cumin powder, white pepper powder, garam masala and salt as required
Sauté until the raw smell of the masala is off
Add the tomato paste and a fistful of fresh curry leaves
Stir until this masala is cooked well
Add the cooked kadaknath chicken into this gravy and mix everything well together
Garnish the curry with chopped coriander leaves and serve hot.

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