Black Sesame Chicken Curry with Tungtap


Recipe Intro From cheftzac

Chef Thomas Zacharias came to FeedfeedBrooklyn to show us how to make this Black Sesame Chicken Curry!

Jump to Section
  • Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 4

Recipe Card


  • 2 tablespoons fresh ginger paste
  • 2 tablespoons garlic paste
  • 1-2 jalapeno chilies
  • 1/2 cup black sesame, toasted
  • 2 pounds chicken thigh, and drumstick (with skin, on the bone preferred)
  • 3 tablespoons mustard oil
  • 1-2 dry kashmiri chilies
  • 1 1/2 cups sliced ` red onion
  • 1/2 tablespoon Kashmiri red chili paste
  • 1/2 teaspoon turmeric powder
  • Salt, to taste
  • Granulated sugar, to taste
  • 2 cups chicken stock


  • Step 1

    Combine the ginger, garlic, jalapeno chilies, toasted black sesame seeds and puree with a little water till smooth.

  • Step 2

    Season the chicken with salt and sear them on the grill.

  • Step 3

    Heat a pot and add the mustard oil heat until it smokes. Reduce the heat and add the whole dry Kashmiri chileis and cook for 2 minutes and add the onions.

  • Step 4

    Once the onions have browned, add the black sesame paste and the Kashmiri red chili paste and cook till the raw flavor has dissipated. Stir well and mix, add the salt and turmeric and the chicken pieces.

  • Step 5

    Add chicken stock to just cover and cook till the pieces are cooked and the curry thickens.

  • Step 6

    Serve with hot sticky rice and tungtap, recipe below.

For the Tungtap (Fermented Fish and Charred Tomato Chutney)


  • 2-3 small pieces dried fermented fish
  • 1/2 pound roma tomatoes, or beefsteak
  • 1/2 pound Serrano chilies
  • 1/2 cup onion, thinly sliced
  • 2 tablespoons garlic, finely chopped
  • 1/2 cup fresh cilantro
  • 1 teaspoon Sichuan peppercorns
  • Salt, to taste
  • Granulated sugar, to taste

To Make the Tungtap

  • Step 1

    Char or broil the fermented fish, tomatoes and the Serrano chilies separately over an open flame or grill till completely charred.

  • Step 2

    Chop the charred dried fish roughly. Clean out the seeds and skin from the tomatoes and chop roughly. Clean out the seeds and skin from the Serrano chilies and chop roughly.

  • Step 3

    Combine all the ingredients together in a mortar and pestle and pound till it becomes a coarse homogenous paste. Adjust seasoning with salt and sugar and serve at room temperature.