Spicy Chicken curry recipe.

Now let talk about food .been with crypto foe many daya. Time to take some reast and have some food.i have eaten various kinds of chicken curries from various regions

So making a good chicken curry is something i love to cook. So today i am going to share a county chicken curry which we the northeast usually make.mainly in manipur a northeastern state of india.

I have kept the recipe very very simple & have not used any fancy ingredients like canned tomato puree, stock or any sort of cream unlike other north indian or south indian mode of making chicken curry.
The entire dish is slow cooked that is what makes this chicken curry uniquely delicious & flavourful.

Tips to make the best chicken curry
1.Choosing chicken
You can make this curry with boneless or bone-in chicken. But bone-in chicken yields the best curry as the juices from the bones sweep to the gravy. So bone-in chicken also thickens the curry without adding any thickener.

2. Whole spices
To begin with temper the whole spices like bay leaf, cinnamon, cloves & cardamom. If you do not have these you may skip. But the flavor from the whole spices is much more intense than the ground powders so I use them.

3. Garam masala – ground spice powder
Garam masala is an Indian spice blend made by dry roasting the spices & pounding them. For this chicken curry recipe we will need a very good spice powder.

4. Taste enhancer or thickener
Traditionally chicken curry was made without any thickening agents. To enhance the taste slow cooking with low heat and constant boiling is necessary.

5. Cooking method
The specialty of this chicken curry is slow cooking. Do not rush or be in a hurry to finish up cooking quickly. A slow cooked dish will be worth the effort as it really stands out in taste & flavor.

A dish prepared on a high flame will yield you only a hotchpotch curry and not the one that you will really love & enjoy.

6. Onions & tomatoes
used chopped onions & tomatoes and choped potatoes. Some regions use them by grating or pureeing.

Simple chicken curry recipe

CHICKEN CURRY RECIPE | HOW TO MAKE CHICKEN CURRY
Simple Indian chicken curry made delicious, spicy and hot with minimum ingredients.
INGREDIENTS (1 CUP = 240ML )
½ kg CHICKEN or 500 grams or 1 pound (preferably bone-in)
2 to 3 tbsp Oil
1 cup onions or 3 medium onions (fine chopped or grated or paste)
1 to 2 green chilies slit
1 tbsp GINGER GARLIC PASTE or minced ginger garlic
½ cup tomatoes finely chopped or puree (deseeded)(2 medium tomatoes)
salt as needed
½ to 1 cup hot water
2 tbsp coriander leaves chopped
Spice powders
¼ tsp turmeric powder or haldi
¾ to 1 tsp red chili powder or smoked paprika (½ tsp for less spicy)
1½ tsp garam masala powder (adjust to suit your taste)
¾ tsp coriander powder (optional)
1 bay leaf small or tej patta or curry leaves
2 choped potatoes.

HOW TO MAKE THE RECIPE
Preparation for chicken curry
First heat oil in a deep pan, then add whatever whole spices you have – bay leaf. Fry them till you get an aroma, just for a min.
Add chopped onions and chilies. Fry evenly stirring often till the onions turn deep golden in color.
Next add ginger garlic paste and saute till you get a nice aroma. This just takes about a minute.
Then add mashed tomatoes or puree, turmeric and salt. Mix well and cook until the tomatoes turn soft & mushy.
red chili powder, garam masala. coriander powder or just curry powder.
On a low heat cook until the mixture smells good and the raw smell goes away.
Add chicken and coriander or mint leaves. Fry till the chicken turns white or pale in color. This takes around 3 mins.
In a separate pot, heat up 1 cup water. Using cold water most times toughen the chicken so it is good to use hot water.
How to make chicken curry
Pour hot water just enough to make a thick gravy. Do not add too much water, chicken curry will become runny. Sometimes chicken lets out lot of moisture. So use only as needed.
Cover and cook on a medium to low flame till the chicken is soft cooked and chicken gravy turns thick. Taste the chicken curry & add more salt if needed.
Cover and cook on a low flame for 3 to 5 mins. When the chicken is cooked completely it will fall off the bone easily.
Lastly add coriander leaves, cover and off the heat. Serve chicken curry with basmati rice, or local plain rice.

As an additional option make some salad using cucumber, carrot,onion, tomato with finely slice.

Lastly make a paste of kalezar using king chilli some choped coriander,onion for aroma.This will give extra flavour to the curry while eating with rice.
Thank you for reading