Classic Chicken Curry

by Editorial Staff

Making real chicken curry at home.

Cook: 1 hour

Servings: 3-6

Ingredients

  • Chicken – 700 Grams (cut into cubes, bones can be used, but skinned)
  • Oil – 1 Art. the spoon
  • Red onion – 1 Piece (cut into cubes)
  • Ginger – 2 Tbsp. spoons (cut thinly)
  • Garlic – 6 Cloves (chopped)
  • Paprika – 1
  • Coriander powder – 2 Tbsp. spoons
  • Turmeric Powder – 1/4 Teaspoon
  • Garam oil – 1/2 Teaspoon
  • Salt – – To taste
  • Tomatoes – 1 Cup (cut into cubes)
  • Mustard seeds – 1 Teaspoon
  • Curry Leaves – 2-4 Pieces
  • Green Chili – 2 Pieces

Directions

  1. Heat oil in a skillet and sauté the onions, ginger and garlic until the onions are tender.
  2. Add spices – red chili powder, coriander powder, gram masala and turmeric.
  3. Stir well and fry over low heat until brown.
  4. Add chopped tomatoes and salt.
  5. Stir well.
  6. Simmer for a couple of minutes under a closed lid. Then remove from the stove and set aside, let cool.
  7. Once everything has cooled, transfer everything to a food processor and chop until smooth.
  8. Put the pan (in which the vegetables were just cooked, you do not need to wash it), add a tablespoon of oil and chicken pieces, mix well.
  9. Continue stirring the chicken until it starts to brown.
  10. When the chicken pieces are well done, add the vegetable paste.
  11. Stir well and fry for a few minutes.
  12. Add 1/2 cup water and coconut milk, stir.
  13. Bring to a light boil. Cover and cook over medium heat for 10 minutes, until the chicken pieces are tender and the sauce thickens slightly.
  14. In a separate skillet, add 1 teaspoon. oil and sauté some mustard seeds, add a dash of shallots, curry leaves and a couple of chopped chili. Fry until the curry leaves are crispy and pour over the curry mixture. Done. Bon Appetit. This dish goes well with rice.

Bon appetit!

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