My Chicken Curry Recipe

This the only chicken curry recipe I have so far, been using this recipe for more than 8 years. This is a delicious dinner for the whole family. This lovely dark golden curry is not spicy as you think it is. It is mild, full of flavour and healthy too. I learned that when cooking curry heat must be very low when frying the aromatic and follow by medium heat till the end of the cooking process. Reason is you do not want to burn your spices and herbs or your curry will taste bitter.

I usually eat Indian chicken, mutton and fish curries with rice, mix vegetable salads or raita (is an Indian condiment to cut heat of Indian spices). To add more texture in the dish I fry appalam (Indian vegetable crackers) and here you go the complete meal of Indian night. I will add in the recipe soon, till then happy cooking...

Recipe type : Main dish, dinner or lunch

Cuisine : Indian
Yield / Serves : 6
Prep time : 1 hour


Ingredients :Item A Cooking oil - 2 tbsp

Item B - Protein
Whole chicken - 1 kg, cut into 2-inches cube

Item C - Aromatic
Onion - 2 nos
Garlic - 2 nos
Ginger - 1 tsp, chopped
Curry leaves - 2 springs
Tomato - 2, cut into 1-inch cube

Item D - Spices
Cinnamon stick - 2-inch, chubby
Star anise - 4 nos
Cardamon - 6 nos
Cumin seeds - 1 tsp
Cloves - 6 nos
In a bowl add 2 tbsp water add 1 tbsp chicken/meat curry powder + 2 tbsp red chili powder

Item E - Liquid
Water - 2 cups

Item F - Sauce
Tomato puree - 3 tbsp
Tamarind juice - 1/2 cup
Salt - 1 tsp

Item G - Vege
Potato, 3 nos cut in to 1-inch cube

Item H- Garnish
Coriander leaves - 2 springs

Method:
1. Heat a pot and add cooking oil until the oil become fragrant.
2. Add Item B, saute for 3 minutes in a low flame. Cover the lid for 3 minutes. Lower the fame as much as possible.
3. Add Item C, saute for 2 minutes and cover the lid for 1 minute. Add item D, stir until the raw smell goes away.
3. Add chicken, stir constantly for 3 minutes until the oil cover the chicken. Cover the lid for 5 minutes.
4. Add water and leave to simmer for 20 minutes. Cover the lid.
5. Add Item F and G. Stir evenly, make sure there is nothing burn at the bottom of the pot. Close the lid and leave for 20 minutes.
6. Add coriander and turn of the stove. Serve after 15 minutes.
7. Serve with rice, roti or paratha.