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chicken papaya curry recipe​
Luis

Chicken Papaya Curry (Healthy & Tender)

A light, savory South Asian chicken stew using green papaya as a natural tenderizer. Perfect for a healthy, easy weeknight dinner that is gentle on the stomach.
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Prep Time 15 minutes
Cook Time 35 minutes
0 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Bengali, South Asian, Southeast Asian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 500, g Chicken Curry cut, bone-in preferred for better flavor
  • 200, g Green Papaya Rock hard, peeled and cut into 1-inch cubes
  • 1, medium Onion Finely chopped
  • 1, tbsp Ginger Paste Freshly ground
  • 1, tbsp Garlic Paste Freshly ground
  • 3, tbsp Mustard Oil Can substitute with vegetable oil if needed
  • 1, tsp Turmeric Powder Used for marination and the gravy
  • 1, tsp Cumin Powder Ground
  • 1, tsp Coriander Powder Ground
  • 2-3, pieces Green Chilies Slit down the middle
  • 1, stick Cinnamon Approximately 1-inch piece
  • 2, pieces Cardamom Slightly crushed to release aroma
  • 1, piece Bay Leaf Dried
  • 2, cups Warm Water Adjust for desired gravy consistency
  • 1, pinch Sugar To balance the savory notes
  • To taste Salt Use during marination and simmering

Equipment

  • 1 Deep Pan or Kadai For sautéing and simmering.
  • 1 Wooden Spatula For stirring.
  • 1 Mixing bowl For marinating the chicken.

Method
 

  1. Marinate: In a mixing bowl, rub the chicken with a pinch of salt and turmeric. Let it sit for 10 minutes.
  2. Temper Spices: Heat mustard oil in a pan until it lightly smokes. Add bay leaf, cinnamon, and cardamom. Let them sizzle.
  3. Sauté Aromatics: Add chopped onions and fry until golden brown. Stir in the ginger and garlic pastes and cook until the raw smell disappears.
  4. Sear Chicken: Add the marinated chicken to the pan. Cook on medium-high heat until the meat turns white and firm.
  5. Add Papaya: Toss in the green papaya cubes and ground spices (cumin, coriander). Stir well to coat everything in the spice mix.
  6. Simmer: Pour in 2 cups of warm water. Cover the pan and simmer on low-medium heat for 20 minutes or until the chicken and papaya are tender.
  7. Finish: Add green chilies, a pinch of sugar, and optional garam masala. Stir once and turn off the heat.

Notes

  • Mustard Oil: This oil adds a sharp, nutty flavor. If it's too strong for you, heat it briefly to mellow it out.
  • Texture Variations: If you prefer a creamier texture, add coconut milk in the final step.
  • Papaya Selection: Use green, firm papaya for the best texture. Avoid ripe ones, as they are too sweet and soft.