CHICKEN CURRY
You can forever count on a pot of good old fashioned chicken curry. It will always be a sense of home 🫶 that’s for sure. Here is very simple chicken curry recipe.
INGREDIENTS
1 kg Chicken Pieces
Half Onion Diced/Sliced
1 Sprig Curry Leaves
2 Teaspoons Ginger & Garlic
2 Sliced Green Chillies
1 Teaspoon Cumin Seeds
1 Teaspoon Fennel Seeds
1 Cinnamon Stick
2 Cloves
2 Elachi Pod
4 Plastic Tablespoons Kashmiri Mixed Masala
1/2 Teaspoon Turmeric
1/2 Teaspoon Dhania & Jeera Powder
1/2 Teaspoon Garam Masala
1 Large Grated Tomato
1 Teaspoon Teaspoon Salt
Handful Of Chopped Coriander
2 Small Potatoes Cut In 1/4’s
150 - 200 Ml water
Coriander To Garnish
METHOD
1. To a heated pot, add in vegetable oil about 1/4 cup. Once the oil is heated add the onions, curry leaves and green chillies. Cook this on medium heat.
2. Once the onions are translucent and slightly starting to brown add in the whole spices. Let everything cook for 5 minutes.
3. Add in crushed ginger and garlic and mix it in. Next add in the ground spices and let this braise for 3-5 minutes, stirring occasionally.
4. Mix in the grated tomatoes, season with salt and mix. Pop on the lid and cook for 5 minutes until the oil starts to surface.
5. Once the oil has surfaced add in the chicken pieces. Mix it into the spices. Add in some fresh coriander and combine it with the chicken.
6. Pop on the lid and let this braise for 12-15 minutes.
7. Keeping the lid on will lock in the moisture and the curry will cook faster. After about 15 minutes monitor the amount of liquid thats in the pot.
8. Place the potatoes in the pot, submerging the potatoes into the gravy and pop on the lid.
9. After 5 minutes add about 1/2-3/4 cup of hot water and let the curry start to simmer.
10. Once the potatoes are cooked and the gravy has thickened. Garnish with coriander and serve.
Enjoy with fluffy basmati or roti and enjoy.