A bit about Curry and Ginga

Perhaps the best way to introduce our blog is to say something about its title. 

On one hand, Curry and Ginga stands for the two cuisines discussed in this blog: curry, a staple Indian dish, represents our interest in that part of the world. Ginga, a Brazilian expression meaning to groove, speaks to our passion for Brazilian flavours (and our nationalities). On the other hand, we chose the name Curry and Ginga because our recipes often and unconventionally marry both culinary traditions - our curries have ginga and our Brazilian dishes are full of spice. 

What is more, these two cuisines are surprisingly compatible. Ingredients like peppers, coconuts, cashews, mangoes and banana leaves, for example, are prominent in recipes from either country. It seems that shared colonial histories (Brazil and regions of India were, in the past, Portuguese territories), a similar climate and maritime trade routes approximated India and Brazil's cuisines. As a result, not only do Brazilian and Indian flavours work harmoniously and deliciously well together, but they also make for the perfect opportunity to explore and discover new and interesting recipes. 

Ultimately, that is what Curry and Ginga is all about: borrowing from the best in Brazilian and Indian cooking to create original, mouth-watering dishes. 

Monday, 27 April 2009

Tandoori Chicken

Tandoori chicken is a typical (and delicious) Indian dish comprised of chicken pieces marinated in a yoghurt and spice mixture and grilled in a tandoor oven. Temperatures inside the oven come close to 500 degrees Celcius and, as a result, the chicken cooked in the tandoor is superbly tender and juicy. Most of us living outside (or even in) India, however, do not have access to a tandoor, but this should not discourage you from trying this simple but amazingly tasty dish. Simply barbecue the chicken instead or bake it in a hot oven. 

Tandoori Chicken


4-6 chicken thighs and drumsticks, skinless
300 ml natural whole yoghurt
1 teaspoon grated ginger
2 garlic cloves, crushed
1 teaspoon garam masala
2 teaspoons coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/2 a tablespoon hot chilli powder
A few drops of tabasco sauce
4 tablespoons lime juice
Salt to taste

How to make:

1. Clean the chicken, season with salt and pepper, and slit all pieces with a sharp knife. 
2. In a bowl, mix all other ingredients and add the chicken making sure to coat all pieces evenly with the marinade. If possible, leave the chicken marinating over night.
3. Grill the chicken pieces on a hot barbecue or in a pre-heated oven to 200 degrees Celsius for approximately 20 minutes, checking to make sure it does not burn. 


  1. Nice blog - the photos are making my mouth water!

  2. Woah its so simple. I'm going to try this one. Thanks for the post.