Chicken Kalia

This dish is prepared with yoghurt and an assortment of spices to produce a colourful, flavourful, creamy and incredibly tasty chicken curry.


  1. 5 chicken legs, skin off and cut into two pieces (or can use whole chicken)
  2. 3 medium potatoes, cut into quarters
  3. 6 boiled eggs
  4. 3 small onions, finely sliced
  5. 1 small onion
  6. 5 cloves of garlic
  7. A small piece of ginger
  8. 4 tablespoons plain yogurt
  9. 1/ teaspoon cloves powder
  10. 1/2 teaspoon cinnamon powder
  11. 1/2 teaspoon cardamon powder
  12. A pinch of nutmeg powder
  13. A pinch of orange food color
  14. 2 tablespoons cumin powder
  15. 1/2 cup mint leaves, finely chopped
  16. 1 cup coriander leaves, finely chopped
  17. 1/4 teaspoon saffron strands
  18. Salt
  19. Water
  20. Oil


  1. Combine the small onion, garlic, ginger and some mint and coriander leaves and grind to a fine paste
  2. In a large utensil (the same utensil will be use to cook the kalia) combine the chicken, the onion, garlic, ginger, mint and coriander leaves paste, yogurt, cinnamon powder, cardamon powder, cumin powder, nutmeg powder, cloves powder, saffron strands and salt
  3. Allow to marinate overnight in the refrigerator
  4. Fry the onion slices until golden brown and reserve
  5. Season the potatoes with salt and a pinch of orange food color
  6. Fry on medium heat until golden brown
  7. Cook the marinated chicken on medium heat, by stirring constantly and adding water if required
  8. When chicken is cooked add the fried potatoes and eggs
  9. Turn off the heat and garnish with fried onions, coriander and mint leaves
  10. Once the chicken is cooked add the fried potatoes, boiled eggs
  11. Turn off the heat and garnish with the fried onions and the chopped coriander and mint leaves
  12. Serve with bread or rice, cucumber,carrot and mango salad and redchili paste

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