Recipes
Simple Chicken Curry
Chicken curry is the go to dish across thousands of Indian households. While tastes differ across the country, the preparation is generally the same; spices are fried in oil, after which the chicken is added and simmered in a broth until cooked.
While in South India, curry leaves and coconut are popular ingredients in chicken curry, North Indian chicken curries tend to use a more expansive variety and quantity of spices.
This chicken curry is cooked in a simple, traditional style. It tastes best when served with naans, rotis or white rice, but can also be eaten with dosas and idlis!
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Ingredients
- 1 large onion chopped
- 6 cloves garlic chopped
- 4 tbsp vegetable oil
- 50 grams Ginger chopped
- 2 tsp Cumin seeds
- 1 tsp fennel seeds
- 5 cm cinnamon stick
- 1 tsp chili flakes
- 1 tsp garam masala
- 1 tsp turmeric
- 400 grams tomatoes chopped
- 8 chicken thighs
- 250 ml chicken stock
- 2 tbsp coriander chopped
Ingredients
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Instructions
- In a blender, grind the chopped onion with a few tablespoons of water until it becomes a paste.
- Remove and set aside.
- In the same way, process the garlic and ginger with a few tablespoons of water.
- Sauté the cumin seeds, fennel seeds, cinnamon and chili flakes in the oil until aromatic.
- Stir in the onion paste and sauté for five minutes.
- Add the ginger garlic paste and sauté for a few more minutes.
- Add the garam masala and turmeric and continue sautéing for a few seconds.
- Add the tomatoes and stir until they thicken into a paste.
- Then, add the chicken to the mixture and stir until it is completely coated with the paste.
- After five or so minutes, pour in the chicken stock (you could warm it a little before this), stir and cover the curry.
- Allow the curry to simmer for 8 minutes on a low flame.
- Once the chicken is completely cooked, remove it from the stove and garnish with the coriander leaves.
- Serve and enjoy!