Chicken Curry

Chicken curry_-4.jpg

Chicken Curry or any other form of meat was not made at home as a kid. I grew up eating vegetarian food because my mother did all the cooking and she doesn’t eat meat. From time to time my father would introduce some meat and let me decide if I liked it or not. Turns out I liked it very much!

I have eaten many variants of different curries over the years and my adaptation of an Authentic Chicken Curry Recipe.

Generally, people get intimidated cooking Indian food and I am here to argue the opposite. Making Indian food at home doesn’t have to be hard. This is a simple home-style Chicken Curry in contrast to the super spicy and heavier Restaurant Style Chicken Curry. Because of which it caters to a lot of different taste buds and a good introduction to Indian food.

Also, a Chicken Curry that I prepare when I am stuffed for time and need a firecracker dish to impress guests. Another key point to note, you can make this a few hours in advance and let the flavours permeate deeper into the meat.Furthermore, saving me a lot of time, to enjoy more drinks with my guests, wink wink.

Chicken curry_-2.jpg

CHICKEN CURRY 

 

INGREDIENTS

      Marinade

  •   4 kilograms of Chicken (drumstick & things) or a chicken curry cut
  •   2 Tbsp Ginger-Garlic paste
  •   1 tsp Tumeric powder
  •   2 tsp Chilli powder
  •   900 grams Yogurt
  •    1 tsp salt

 Whole spices

  •  2 pieces Black cardamom
  •  3 Bay leaves
  •  1 piece cinnamon stick
  •  5 Cloves
  •  5 Black peppercorns
  •  1 tsp Mustard seeds
  • 1 tsp Cumin seeds

     Masala

  •      ½ cup vegetable oil
  •      1.5 kg Onions small dice(white or red)
  •      2 Tbsp Ginger Garlic
  •      500 grams Tomato fresh or crushed canned
  •      3 Tbsp Coriander powder
  •      2 Tbsp Chillies powder
  •      2 Tbsp Garam masala powder
  •      2 Tbsp MDH chicken masala powder (optional)
  •      ½ Tbsp turmeric powder
  •      Salt to taste
  •      Cilantro to garnish

METHOD

  1. Add the marination ingredients to the chicken and let it marinade for at least 1 hour
  2. Heat oil in a heavy bottom pot (medium heat) and add all whole dry spices, saute for a minute
  3. Now add onions and saute for 5 mins till they are translucent with slightly brown edges and then add ginger garlic paste and saute for 3 more min
  4. Add garam masala, turmeric, and chicken masala powder and saute for 3 mins
  5. Now add the tomatoes and cook on medium heat for 10 mins or till the paste looks brown and oil separate
  6. Turn the heat to very low and add the yoghurt chicken mixture, now mix everything really well. It should look like a creamy light gravy.
  7. Add 100ml water , mix again and cover and cook low and slow for 45 mins
  8. Check and scrap bottom at 15 min intervals to make sure the curry is not sticking at the bottom
  9.  Serve with rotis and rice

NOTES

  • You can adjust the chilli powder according to your spice tolerance 
  • This can be made a day in advance if you have a large group to serve 
  • Chicken masala powder is optional but recommended 
  • The heat should be kept medium or low and never high during the whole process
  •  Open windows as the fragrance tends to permeate the whole house