Asafoetida Spiced Organic Chicken Curry

Want a break from grilling, baking, and frying your organic chicken? 

How about a herbed chicken curry for a change? Today, we will make a simple asafetida spiced chicken curry that’s just perfect for dinner or lunch, especially during those cold winter months. Enjoy. 

A Little About Asafetida (Hing)

Traditionally known as “hing,” asafoetida is a rare spice with a powerful, distinct aroma and smell. 

The herb traces its origin to the Middle Eastern cultures of Iran and Afghanistan. It’s derived from the resin of the Ferula plant’s roots, which are native to these areas. 

However, asafetida is now a staple in Indian cuisine and traditional medicine to cure digestive and stomach disorders. Asafetida is a perfect spice for vegetarian dishes, thanks to its unique flavor. 

Since we’re all about healthy eating, today we will fix a quick chicken curry spiced with asafetida or hing. This spice has a strong, garlic-like aroma when raw, but when cooked, it mellows into a savory, oniony taste. 

But don’t take our word for it; try it in this organic chicken curry recipe and taste the benefits. 

Ingredients For Making Chicken Curry With Asafoetida

  • 1 pound boneless organic chicken thighs (approximately 454g), cut into bite-sized pieces
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1/2 teaspoon asafoetida (hing)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder (adjust to taste)
  • Salt to taste
  • 2 tablespoons vegetable oil (30ml)
  • Fresh cilantro leaves for garnish
  • Cooked rice or naan bread for serving

Instructions for Making Asafoetida Chicken Curry  

Step 1: Sauté the Aromatics

Start by heating vegetable oil in a pan over medium heat, then add the finely chopped onion and sauté until it turns translucent. Stir in the minced garlic and ginger, and cook for another minute.

Step 2: Add the Spices

Add the ground turmeric, ground coriander, chili powder, and asafoetida powder to the pan. Sauté the spices for a minute until they start releasing fragrance.

Step 3: Cook the Chicken

Add the chicken pieces to the pan and stir to coat them with the aromatic spice mixture. Next, cook the chicken until it’s no longer pink on the outside.

Step 4: Tomatoes and Simmer

Add the chopped tomatoes and a pinch of salt to the pan. Cover and simmer for about 10-15 minutes, or until the chicken is fully cooked and the tomatoes have softened.

Step 5: Garnish and Serve

Garnish the asafoetida spiced chicken curry with fresh cilantro leaves. Your hing spiced organic chicken is now ready to serve. Cooked rice or warm naan bread can make a great accompaniment, although there are other pairing suggestions you can consider. Here are a few I’ve tried and loved. 

What to Eat With Your Asafoetida Spiced Organic Chicken Curry

  • Basmati rice: Aromatic basmati rice, when paired with flavorful chicken curry, makes a complete and delicious meal. 
  • Naan Bread: Serve with warm, soft naan bread to scoop up the delicious sauce.
  • Yogurt Raita: A side of cucumber and yogurt raita can balance the heat and add a cooling element to your meal.
asafoetida powder

The Benefits of Eating Hing

Health-wise, here’s what you get from making asafoetida a regular part of your diet:

  • Digestive aid: Asafoetida is known to support digestion, particularly bowel movement, and to reduce bloating and gas.
  • Antibacterial and antifungal properties: Asafoetida is a natural antibacterial and antifungal agent that can protect against various strains of dangerous pathogens, including the Streptococcus bacteria. 
  • Aids in chronic illnesses: Various animal studies indicate that asafoetida can help with chronic illnesses, including cancer, high blood pressure, and asthma. 

A Word On Using Asafoetida 

Asafoetida, or “hing,” is a strong spice, so use it sparingly to avoid overwhelming your dish. It’s great for adding flavor to curries and aiding digestion. 

When cooking, briefly heat it in hot oil to release its aroma. Remember, its raw smell is potent but mellows as it cooks, leaving a subtle onion-garlic taste. 

Asafoetida is a digestive-friendly spice, but don’t overdo it. With a light touch, it can spice up your dishes, making them even more delicious.


  • Teri Ohalo

    My blog covers a broad spectrum of topics, ranging from the intricacies of gardening to the secrets of herbs and spices. From the art of homesteading to the healing power of natural medicine, all intertwined with the overarching theme of promoting healthy and sustainable living.

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