Chicken Curry Recipe

Beginner's Chicken Curry Recipe This comprehensive article on how to prepare chicken curry at home will show you how to use pantry essentials to create the tastiest dish. It's one of the simplest recipes; even a rookie or bachelor can prepare it and get fantastic results. With soft, supple, and succulent chicken pieces, it not only tastes great but is also incredibly tasty. Serve it with simple basmati rice, butter naan, tandoori roti, or jeera rice.

Chicken curry recipe

My mother is a cuisine aficionado; therefore, I grew up eating a variety of Indian chicken curries from different places. On the weekends, they were available for us to consume with rice and jowar roti.

So I learned how to make a good chicken curry from my mother. On my site, I've posted numerous chicken curry recipes that I make for my family.

However, I believed that this article on a simple chicken curry might be beneficial for beginners. I used no luxury ingredients, such as stock, cream, or canned tomato puree, in the recipe since I wanted to keep it as straightforward as possible. No mixing or grinding is necessary.

How to Make Chicken Curry

1. A heavy-bottomed pan with 2 teaspoons of oil is heating. Once the oil has heated up, add:

· 1 small bay leaf (or 1 sprig curry leaves)

· 2 inch cinnamon piece

· 4 cloves

· 3 green cardamoms. (Each of them is optional but strongly advised.)

2. Add 1 chopped green chile pepper and 1 cup of very finely chopped onions. The onions should be sautéed until golden. This is optional; however, I added an additional tablespoon of oil to speed things up.

3. Include 1 tablespoon of ginger-garlic paste. Before adding the ginger and garlic, wait until the onions are golden.

4. Ginger and garlic should be sautéed for two to three minutes, or until the raw smell is totally gone.

5. Add 1/2 cup of tomatoes (chopped, mashed, or pureed). Add 1/4 teaspoon turmeric and 1/2 teaspoon salt as well.

6. Then, continue to cook until the tomatoes are fully mushy and no longer smell raw.

7. Add 1/4 cup whisked yogurt and 1 teaspoon red chili powder (curd). For information on how to stop yogurt from splitting in the curry, see the advice section below. You can soak 12 cashew nuts, almonds, or 3 tablespoons of white poppy seeds in 1/2 cup boiling water for 30 minutes to replace yogurt. Add after blending to a paste that is smooth.

8. Until the mixture thickens and starts to smell delicious, sauté over a medium flame. Optional: Cool the onions and purée them with water if you prefer your curry without chunky onions..

9. Add the following ingredients

· ½ kg chicken (about 1 lb)

· 1 teaspoon garam masala powder

· 1 teaspoon coriander powder

· 2 teaspoons of minced mint or coriander leaves.

10. Cook the chicken for 3 to 4 minutes, or until it turns pale.

11. For the chicken to absorb the flavors, cook it covered over low heat for 3 to 4 minutes. In another saucepan, heat one cup of water. In a cup, heat the water for one minute in the microwave.

12. Pour 1/2 to 3/4 cup hot water, or more as necessary. The meat often becomes hard and tough when using cold water.

13. Just enough water should be used to partially cover the chicken. Cooking until soft and tender under cover on a low to medium heat For me, it took around 10 minutes. Depending on the age of the chicken or the size of the pieces, this may change. Avoid using high heat when cooking.

14. Lastly, poke the chicken with a fork to see whether it is cooked through. It must be easy to remove from the bone and soft. If necessary, salt the curry further after tasting it. If you think the curry needs additional flavor, you may also add another 1/2 teaspoon of garam masala.

Switch off the stove when the curry has reached the appropriate consistency. As a garnish, add some coriander leaves. Until you serve, keep covered.

Garnishing chicken curry with coriander leaves

Serve chicken curry with rice, jeera rice, ghee rice, or chapathi. Also, have a simple raita or onion wedges to go on the side.