Main Course
Chicken Curry with Hijiki
About this dish
This chicken curry with hijiki is a beautiful fusion of Japanese and Indian flavors. The hijiki seaweed adds an umami-rich, slightly sweet depth that melds seamlessly with the warm spices of traditional Indian curry.
It's a nourishing one-pot dish that's both comforting and adventurous, perfect for those looking to explore beyond the usual curry.
Ingredients
UK and US measurements are both included for every recipe.
Boneless chicken thighs
protein600 g
Imperial measurement: 1.3 lb
Dried hijiki seaweed
vegetable15 g
Imperial measurement: 1/2 oz
Large onion
vegetable1
Ripe tomatoes
vegetable2 medium
Fresh ginger
herb1 inch piece
Garlic cloves
herb4
Vegetable oil
fat2 tbsp
Cumin seeds
spice1 tsp
Ground coriander
spice1 tsp
Turmeric powder
spice1/2 tsp
Red chili powder
spice1/2 tsp
Salt
seasoning1 tsp
Water
liquid1 cup
Imperial measurement: 240 ml
Fresh cilantro
herb1/4 cup chopped
Method
Rehydrate hijiki
20 minutesPlace dried hijiki in a bowl and cover with cold water. Soak for 20 minutes until softened. Drain and set aside.
Prepare chicken and base
10 minutesCut chicken thighs into bite-sized pieces. Finely chop onion. Grate ginger and mince garlic. Blend tomatoes into a smooth puree.
Cook aromatics
10 minutesHeat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Add onion and cook until golden brown, about 8 minutes. Add ginger and garlic, cook for 1 minute until fragrant.
Add spices and tomato
10 minutesAdd ground coriander, turmeric, and red chili powder (if using). Stir for 30 seconds. Add tomato puree and salt. Cook until the mixture thickens and oil separates, about 10 minutes.
Cook chicken
5 minutesAdd chicken pieces to the pot and stir to coat with the masala. Cook for 5 minutes, stirring occasionally, until the chicken is sealed on all sides.
Add hijiki and simmer
20 minutesAdd soaked hijiki and water. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally, until chicken is tender and flavors meld.
Finish and serve
5 minutesTaste and adjust salt. Garnish with fresh cilantro. Serve hot with steamed rice or naan.
Equipment
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Nutrition facts
Tips
- For a richer flavor, use ghee instead of vegetable oil if you are not dairy-free.
- Hijiki doubles in volume when rehydrated, so do not be alarmed by the small amount.
- You can substitute chicken breast for thighs, but thighs yield a juicier result.
Serving suggestions
- Serve with steamed basmati rice or warm naan bread. A side of cucumber raita would add a cooling contrast.
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Recipe by
Anaya Narayanan
Specialises in Indian cuisineAnaya Sharma is a biryani specialist who layers rice like a architect.
Describe yourself in three words: Precise, proud, saffron hands.