Chicken Curry “Seyal-Sindhi Style”

My passion for cooking really started after I moved to the United States with my husband over 8 years ago. We were married for just under 2 years then. I remember us both feeling super excited about being on our own having moved from an incredibly supportive environment back home in Mumbai. It was especially exciting for me because, for the first time, I was in charge of the kitchen.

I learned most of my cooking from an exceptional cook – my mother-in-law. Over the years, she painstakingly put together a collection of amazing recipes from family, friends and assorted cooking classes.

I started to note down the simpler recipes – every-day food cooked at home. Since I was new to cooking, I took extra care to write the minutest of details in creating my own collection of recipes that never fail to deliver results.

When we set up home in Boston, I wanted to make a special yet simple dinner for my husband. So I decided to prepare one of his favorite types of chicken curry (“Sindhi Seyal Chicken Curry”). A delicious, bright, tomato-based curry. I serve it with plain basmati rice or an assortment of Indian breads (“Naan” or “Chappati”).

This dish freezes well and I thaw it in the refrigerator overnight and heat it on low heat. Any left-over chicken can also be used to make another great Indian dish named “Biryani” – layers of rice and meat slow cooked together (more on this later I promise!).


  • 2 pounds chicken (approximately), like to use skinless thighs (but with bone-in. It is more moist and the bone adds flavor)
  • 3 medium sized onions chopped finely
  • 2 big tomatoes grated or pureed
  • 2 -3 green chillies finely chopped (adjust spice levels to taste)
  • 2 tsp ginger paste (simply grate fresh ginger (or garlic) on a handy zester)
  • 1/2  tsp garlic paste
  • 1/2 cup cilantro finely chopped
  • 5 leaves of curry leaves (“kadi patha”) (more or less, be casual about it)
  • 3/4 teaspoon turmeric (“haldi”)
  • 1 1/2 teaspoon coriander powder (“dhaniya”)
  • 1/2 teaspoon red chilly powder
  • 1/2 teaspoon garam masala powder
  • 3 tablespoons of plain yogurt
  • 1/4 cup oil
  • 1/2 cup water
  • Salt for taste


  1. Heat oil in a vessel.  Add the onions and brown them to a  a rich caramel color. Add a little salt while browning as this will help them brown faster. ( This is the only step that will take a little time). If you want, you could use the crisp fried onions available in the Indian grocery store.

2. Add ginger, garlic paste, green chillies and chopped cilantro.

 3. Saute well for 2 mins. Then add the tomatoes, while the tomatoes are cooking add the turmeric, red chilly powder, coriander powder, garam masala powder and curry leaves. Cook till the oil separates and the tomatoes are cooked.

4. Add the chicken and continue to saute for 5 to 10 mintues.  Add salt according to your taste as this will help season the chicken well.

5. Then add the yogurt and saute for about 10 minutes.

 6. Add water, cover and cook. It will take about 15 to 20 minutes for the chicken to cook.

It makes a great biryani if you have any left over chicken. I prefer to have the gravy thick but it also can be eaten with white steamed rice. ( Onions help in making the gravy thick and gives it a rich taste).

Bonus – Seyal Biryani:

  1. 1 cup  Rice:  Heat oil in a vessel.  Add a small piece of cinnamon stick, 3 cloves, 3 green cardamoms and bay leaf. Salt for taste.  After 1 minute add the rice and saute making sure all the rice grains have been coated well.  Add 2 cups of water and cook the rice .
  2. Layer in an oven proof dish: Place the chicken on the bottom on of the vessel, rice on top and sprinkle some black cumin seeds  “shah jeera” on top . Cover tightly with a lid or foil. Bake at 350 degrees in the oven for 20 to 25 minutes. Ready to serve. Enjoy!


  • Biryani can be made out of mutton too. The cooking time for the mutton will be longer.  I use a pressure cooker or a slow cooker when cooking mutton.
  • Sometimes, I like to keep one day to just frying onions and then store them in the refrigerator.

28 comments to Chicken Curry “Seyal-Sindhi Style”

  • Deb

    Really delicious chicken recipe I have prepared in a while…thanks!!
    Tasted even good with boneless chicken..can’t wait to try it with mutton.

  • Persis

    I came across your blog a few days back and the recipes look delicious. After so many years in the US, I still struggle in the kitchen and have 2fussy kids to feed! I tried out this chicken recipe and it turned out amazing. More importantly, my 4 and 2 year olds ate it as well (without chillies). Can’t wait to try out the others.

  • You know I’m a vegetarian who cooks meat (for my husband). So I’m always on the lookout for easy recipes like this one. I’m definitely going to make this soon.

  • This looks very delicious! I can’t wait to try it 🙂 It will be especially good during our cold New England winters.

  • Wonderful chicken curry it really is. Nothing like the time tested recipes of home , loved your pictures too.

  • Preeti Anand


    The chicken curry turned out delicious, and we all loved it. Even my toddler son, who is fussy about eating chicken, ate this very well with rotis and rice. So definitely bookmarking this one! Thanks for sharing it.

  • this looks amazing, i’ve never tried Sindhi Chicken Curry.. will have to dissect this and give it a shot.

  • […] Serve hot with “chappati’ , lentil and rice or curry. […]

  • wynetta kurian

    Tried2 of your recipes. Both turned out excellent. Trying chicken curry seyal sindhi style. I am sure it will turn out great. Pls add more receipes ofr baking. etc

    • Thank you so much for visiting my blog, trying out the recipes and for sharing that you enjoyed them. I really do appreciate the feedback. I will definitely try and add a few more baking recipes. Have a great day!

  • wynetta k

    I love your recipes. All the recipes that I have tried have turned out perfect.

    I have one request= it takes time to search the recipes. Can you put in a search column so that recipes can be tracked easily.

    Looking forward to more of your recipes.


  • wynetta k

    I have one request= it takes time to search the recipes. Can you put in a search column so that recipes can be tracked easily.

    Looking forward to more of your recipes.


  • wynetta k

    Would like recipes for salads, one complete meal, etc

  • Just hopped over from the FB page Helene has started…..and this recipe looks fantastic!! I love everything Sindhi, and often have to fall back on dishes cooked by my Sindhi friends because I want it just perfect. But this I think I can make it work.

    Are you from Boston?

    • Hi Minnie,
      So nice of you to stop by. Big hello. I too love Sindhi food and lucky for me my mom in law is Sindhi. I have learned all the traditional Sindhi dishes from her.
      I lived in Boston for a year. Absolutely loved it though wasn’t too thrilled about the weather. I am now in Fl.
      Will hop over to your see your amazing blog soon!

  • […] Chicken Curry “Seyal-Sindhi Style” […]

  • Nayan

    followed it step by step and all of us loved it, thanks

  • Deepika

    Hi, I live in Los Angeles and miss Indian food, so I wanted to cook something completely Indian today and came across your this while searching for chicken recipes. I just cooked it and I must tell you that it is absolutely delicious. My husband totally loved it too! Thank you so much!
    I’ll now look into your other recipes 🙂 thanks again!

  • Sashwati Ghosh

    This was my first time cooking chicken so I was searching for simple Indian chicken curry recipes. Your recipe seemed like one I could make without breaking too much sweat as I had most of the ingredients. It turned out really well and I now have the confidence to try out some harder ones. Thanks for sharing! Have bookmarked it for future reference 🙂

  • Narain Bhatia

    I made the Sindhi Sagal Chicken last night. Me and my wife served it with Paranthas, Basmati rice and candle light and scotch. It was the most delicious dinner I have had in a long time.