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Shared by Elli Benaiah

Spayty (Chicken, Bamboo, and Coconut Curry)

Yield: 4 to 6 servingsTime: 1 h and 20 min

Spayty (Chicken, Bamboo, and Coconut Curry)

Yield: 4 to 6 servingsTime: 1 h and 20 min

Family Journey

Kolkata, IndiaLondonRamat Gan, Israel
TorontoRa’anana, IsraelBasel, Switzerland

This recipe was shared by Elli Benaiah. Read more about his family in "For Four Generations, This Family Has Celebrated Shabbat with Iraqi-Indian Flavors" and try his recipes for mahasha, rice pilau, and aloo makala.


  • 1 3 pound chicken cut into 8 pieces
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon ground turmeric, divided
  • 4 tablespoons vegetable oil
  • 3 cloves
  • 3 cardamom pods
  • 1 cinnamon stick
  • 5 teaspoons ground coriander
  • 3 teaspoons ground cumin
  • 8 small-medium potatoes, peeled
  • 1 large onion
  • 1 piece of fresh ginger (2 tablespoons)
  • 2 cloves garlic
  • 1 teaspoon paprika
  • 2 cups coconut cream
  • 2 teaspoons white vinegar
  • ½ cup water
  • 1 8-ounce can of bamboo shoots, drained and cut into thin slices lengthwise
  • 1 teaspoon garam masala 
Main CoursesShabbatMeat Kosher for PassoverGluten FreeSouth AsiaMiddle East


  • Step 1

    Place the chicken pieces into a large bowl and sprinkle and rub all sides with 1½ teaspoons of kosher salt, ½ teaspoon of pepper and ½ teaspoon of turmeric. Set aside for about 30 minutes.

  • Step 2

    Place the vegetable oil into a large pot over medium heat. Add the cloves, cardamom, cinnamon, coriander, and cumin. Fry for about 30 seconds or until fragrant.

  • Step 3

    Place all the chicken pieces into the pot with the skin side down. Sear the chicken until golden brown, about 5 minutes on each side. Transfer the chicken onto a plate. 

  • Step 4

    Place the potatoes into the pot with the oil and spices and fry the potatoes until golden brown on all sides, flipping them occasionally.

  • Step 5

    Meanwhile, place the onion, ginger, and garlic into a food processor. Process the mixture until a paste is formed, about 2 minutes. Add the paste to the pot with the fried potatoes. Add the paprika and remaining ½ teaspoon of ground turmeric. Cook until golden, about 4 to 6 minutes. Place the chicken pieces back into the pot with the skin side up. Add the coconut cream, vinegar, water and bamboo shoots into the pot. Cover the pot and cook on medium-low heat for about 40 minutes until the chicken is cooked through.

  • Step 6

    Sprinkle garam masala over the curry and serve hot.