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
- Heat oil in a skillet and sauté the onions, ginger and garlic until the onions are tender.
- Add spices – red chili powder, coriander powder, gram masala and turmeric.
- Stir well and fry over low heat until brown.
- Add chopped tomatoes and salt.
- Stir well.
- Simmer for a couple of minutes under a closed lid. Then remove from the stove and set aside, let cool.
- Once everything has cooled, transfer everything to a food processor and chop until smooth.
- 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.
- Continue stirring the chicken until it starts to brown.
- When the chicken pieces are well done, add the vegetable paste.
- Stir well and fry for a few minutes.
- Add 1/2 cup water and coconut milk, stir.
- 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.
- 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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