Want to Make the Most of Skinless Chicken? Make This Telangan Curry

Removing the skin doesn't just cut down on fat; it helps a spice mix penetrate deeper into the bird

Telangana-Style Curried Chicken Stew

Telangana-Style Curried Chicken Stew

Carved out of ten former districts of Andhra Pradesh, Telangan officially became India's 29th state in June 2014. For this eponymous dish from Telangana home cook Padma Reddy, the skin is removed from the chicken to allow the flavors of the marinade—coconut, lime, garlic, ginger, cardamom, mace and more—to penetrate. Get the recipe for Telangana-Style Curried Chicken Stew »Ingalls Photography

There are two keys to this easy chicken curry recipe: skipping the skin, so the spices can penetrate into the meat, and marinating the bird overnight, so the flavor sticks. Both steps turn boring skinless chicken into something truly delicious.

You can even make it with boneless, skinless, chicken breasts, though we prefer bone-in dark meat for tenderness and for the rich broth that the bone helps develop. A small amount of coconut milk forms a thick gravy with lime, ginger, and garlic; just a little sauce goes a long way.

If you've never cooked with curry leaves before, don't leave them out—they add an essential freshness and deep spice verve to the dish, and, so argues home cook Padma Reddy, the creator of this recipe, have their own health benefits. Isn't it nice when an ingredient pulls double duty?