Curries | Chicken Curry

This recipe for Chicken Curry serves for a maximum of 3-4 people.

Things required 

• Chicken (diced breast) - 350 - 400 g
• Onions - 2 nos.
• Tomato - 2-3 nos.
• Green chillies - 2 Whole (Slit)
• Cloves - 3-4 pods
• Cardamon - 2 pods
• Cinnamon - 2-3 (i inch size) sticks
• Bay Leaves - 2 
• Ginger & Garlic paste - 1/2 table spoon (pre cooking)
• Chilli powder - 1-2 tea spoon
• Coriander powder - 1-2 tea spoon
• Turmeric - 3/4 tea spoon  
• Oil - 1 Table Spoon
• Salt - To taste 
• Coriander - for garnishing
• Optional - vegetables (potatoes/carrot/peas) 

 

Pre cooking:

• Ginger & Garlic paste - This paste is available packaged, however it is always good to do it from scratch as the flavor is intact. The packages contains vinegar which I cannot stand. So, to get this paste you would need roughly 50g of garlic and 50 g of ginger. To make the mashing process easier, peel and chop it. Then using a blender/mixer with little to no water get the paste.
• Vegetables  - This is highly optional. I normally do not add vegetables, unless I have a bigger group to feed. A cheap trick to make more ;) So, if you are adding potatoes, dice them (after peeling) and give it a quick 5 minute boil. If you are adding carrots, slice them. 

 

Steps: 

1. In a heavy based pan, add oil, wait for it to get heated. 
2. Once the oil is heated, add the garam masala - Cardamon, Cloves, Cinnamon, Bay leaves and let it splatter (not burnt). 
3. Add onions, and give it a quick turn and add a small amount of salt, so the frying of onions takes minimum time.
4. Once the onions are golden brown add the Ginger & Garlic paste and fry till you get the aroma rising above the onions. TAKE CAUTION when you fry the GG paste, as it tends to stick to the pan, so keep the flame to a minimum when adding the paste.
5. Once this is a bit fried up, add the two green chillies, and add the chopped tomatoes and let it mash up with the onions and paste. 
6. Wait for the tomatoes to saute and add to this mixture the chilli powder, coriander powder, turmeric, salt give it a good stir. 
7. Wait for the smell of raw powder to go away, if you do not know when to stop, simply look for the mixture to come as one mass while the oil will start to separate from the mixture. This is your cue to add the diced chicken. If you are adding vegetables, add them before adding the chicken, wait for them to get masala coverage. NOTE - The reason I use diced breast in this recipie is because it cooks quicker and with boned pieces, you normally have to make sure that it is cooked thoroughly. Other than this one reason, you can go for any part of the chicken.
8. After adding the chicken, give it a very nice mix. Make sure every inch of the chicken is covered with the masala.You can add water, but normally the chicken gives out juices which should be enough to cook and make the sauce.
9. If you prefer to have a bit more curry, you can always add a little bit of water. 
10. Leave it to boil under reduced heat. Very occasionally, give it a twist. This will make sure that the chicken is not sticking to the pan and also helps to cook evenly.
11. After 15-20 mins, your chicken should be cooked. So check the consistency of the curry, add more water if required. Add a few coriander leaves to give the final touch. 

 

Recommendation:

Chicken curry is normally a very common dish that combinations are a long list. Try it with bread based mains like naan, chappati, roti, dosa. Obviously can also go with rice.