Chicken Curry

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Written by

jitender53

A Pure Heart is the Key to all Forms of Happiness.

4 years ago

In community: Cooking Recipes(1aa1)

Prep Time : 20 minutes

Cook Time : 40 minutes

Total Time : 60 minutes

Servings : 4 people

INGREDIENTS (1 CUP = 250ML )

• ½ kg chicken (500 grams or 1 pound (preferably bone-in))

• 2 to 3 tablespoons of oil

• 1 cup (fine chopped) onions (3 medium onions)

• ½ to ¾ teaspoon salt (adjust as needed)

• ½ to 1 cup hot water (or coconut milk)

• 2 tbsp coriander leaves or mint leaves finely chopped

• 1 to 2 green chilies slit (skip for less spicy)

• 1 tablespoon ginger garlic paste or minced ginger garlic

• ½ cup tomatoes (2 medium tomatoes, pureed or finely chopped)

• ¼ cup yogurt (substitute with 12 cashews or 3 tbsps poppy seeds, refer notes)

Spice powders (or use curry powder as needed)

• ¼ teaspoon of turmeric powder

• 1 teaspoon of garam masala (½ tsp more if needed, adjust to taste)

• 1 teaspoon of coriander powder

• 1 teaspoon of red chili powder or smoked paprika (½ tsp for less spicy)

Whole spices (skip if you don't have)

• 1 bay leaf or 1 sprig curry leaves

• 4 cloves

• 3 green cardamom

• 2 inch cinnamon piece

Preparation

• First heat oil in a deep pan, then add whatever whole spices you have - bay leaf,cinnamon, cloves & green cardamoms. Fry them till you get an aroma, just for a min.

• Add chopped onions and chilies. Saute 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 tomatoes, turmeric and salt. Mix well and cook until the tomatoes turn soft & mushy.

• Pour yogurt (or cashew paste), red chili powder, garam masala & coriander powder.

• On a low heat, cook until the mixture smells good and the raw smell goes away.

• Add chicken and coriander 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 curry. 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 the curry turns thick.

• Taste the curry & add more salt if needed.

• You can also add another ½ tsp garam masala at this stage if you feel it is less in flavors.

• 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 garnish with coriander leaves, cover and off the heat. Serve chicken curry with butter naan or jeera rice.