Simple Chicken Curry.

I have been making curries for 40 years and there are so many delicious tastes i thought i would start with the first i ever made. This is the basic recipe that comes from India/Pakistan. Its very tasty and simple to make.

Ingredients

  • 1 chicken, about 2 kg, jointed into 6/8 pieces
  •  8 tbsps vegetable oil
  •  2 tbsps plain yoghurt
  •  2 large onions, finely chopped
  • 1″ piece ginger root  (grated) or 1 tsp ginger paste)
  •  8 large garlic cloves, finely chopped
  •  1/2 tsp turmeric powder.
  •  6 green chillies finely chopped
  •  2 tbsp curry powder or paste
  •  1 1/2 pints of chicken stock(made with bouillon cube) or water
  •  1/2 tin of chopped tomatoes
  •  1/2 tsp sugar
  •  salt to taste
  • juice of half a lemon
  • chopped fresh coriander to garnish

Procedure:

  •  Remove the skin from the chicken joints, if preferred, and season them with salt and lemon juice.
  • Heat the oil in a deep pan. Add the diced onions and brown then add the garlic and ginger. Fry till dark brown but not burnt. Add the tomatoes and spices stirring for 4/5 minutes, add a little water if needed to stop the sauce from burning.
  •  Add the chicken and stir fry for about 15 minutes making sure not to catch the bottom of the pan. Add a tbsps of water if necessary. After the chicken has browned and absorbed the flavour add the stock and bring to the boil. Turn down the heat and simmer for about 45 min  or until the chicken is tender,stirring occasionally.
  • Add the yogurt, stir in and on a high heat continue to cook until until reduced and thickened.  I usually find that when the liquid is just below the chicken in the pan, this is right for me.
  • Check seasoning and scatter  the chopped coriander on top.
  • Very nice with rice or naan bread.

This will serve 6/8 people.

 

Advertisements

2 Comments

Filed under India/Pakistan, Meat

2 responses to “Simple Chicken Curry.

  1. Pretty much the same as my basic Chicken Curry Recipe.
    The secret is in cooking out the onion and the sugar to bring out the flavour of the spices

  2. Reblogged this on David Scanlon and commented:
    Chicken Curry Recipe

Please comment

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s