What cuts of chicken work best for Marandhu Sellu Chicken Curry?

Bone-in, skinless chicken pieces (such as thighs, drumsticks, and breasts with bone) yield the richest, most authentic flavor because the bones release gelatin into the gravy as it simmers.

How do I deepen the color and aroma of the curry gravy?

Braise your onions with whole spices (cinnamon stick, star anise, curry leaves) until deep golden brown before adding the ginger, garlic, and masala. Allowing the spices to fry for 30 seconds in hot oil blooms the essential oils.

Can I freeze leftover Marandhu Sellu Chicken Curry?

Yes, this curry freezes wonderfully for up to 3 months in an airtight container. Note: If freezing, omit or remove the potatoes as their texture changes when frozen. You can easily add fresh boiled potatoes when reheating!

Marandhu Sellu Chicken Curry (Authentic Recipe)

Name: Marandhu Sellu Chicken Curry
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: Serves 4-6
Cuisine: Durban Indian, South African
Ingredients: 1 whole chicken or a tray of chicken pieces; 4 tablespoons vegetable oil; 2 tomatoes; 2 green chillies; 1 onion; 3 sprigs thyme; salt to taste; 1 sprig curry leaves; 2 bay leaves; 1 cinnamon stick; 1 star aniseed; 1/2 teaspoon turmeric powder; 1 teaspoon cumin (jeera) seeds; 1/2 teaspoon fennel (soomph) seeds; 1/2 teaspoon cumin (jeera) powder; 1 teaspoon coriander (dhania) powder; 1 teaspoon garam masala; 1/2 teaspoon cardamom (elachi) powder; 1 teaspoon red chilli flakes; 2 teaspoons Birth Masala (Marandhu Sellu); 3 tablespoons chilli powder/masala; 2 potatoes (optional); 2 teaspoons ginger & garlic paste; fresh dhania (coriander) for garnishing

Marandhu Sellu Chicken Curry

Make authentic Marandhu Sellu Chicken Curry with this foolproof recipe. Packed with rich traditional flavor, step-by-step photos, and cooking tips by Denisiya on EatMee Recipes.

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Prep Time20 mins

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Cook Time65 mins

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Total Time85 mins

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ServingsServes 4-6

This Indian Recipe Serves 4-5

Marandhu Sellu Chicken Curry is typically a chicken curry cooked with an Indian spice known as Marandhu Sellu (Birth Masala). It is also sometimes referred to as Maranshil or Maransil which translates to Mortal – yep that’s how good of a spice this is.

The term Birth Masala came from our ancestors as this spice was regularly used for women after giving birth, known as the postpartum period. The reason for this was to detoxify the mother’s body, help regain her strength & regulate milk production, relieve water retention & also help prevent the flu/cold.

It has been passed down for many generations in the Indian culture & we were always told not to consume this spice during pregnancy as it causes indigestion, heat in the uterus which can lead to excessive menstrual bleeding & possibly miscarriage. I am no doctor so please seek professional advise if you do want to consume this spice during pregnancy. Some have said to have had it during pregnancy with no issues.

In South Africa, this spice is used in drinks, soups & curries as such. In India however, they do not use this spice in meat dishes – only in drinks for medicinal purposes.

I find this spice to be very addictive as it is adds a lot of flavour to curries. It is most commonly used in Chicken curries (in South Africa) but I actually prefer it more in a lamb curry!

This spice was not easily accessible in the past but nowadays it can be found in local spice store – I get my supply at Gorima’s.