Making real chicken curry at home.

Summary

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 – 0.25 Teaspoon
• Garam oil – 0.5 Teaspoon
• Salt – – To taste
• Tomatoes – 1 Cup (cut into cubes)
• Mustard seeds – 1 Teaspoon
• Curry Leaves – 2-4 Pieces
• Green Chili – 2 Pieces

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Instructions

1. Heat 1 tablespoon of oil in a skillet over medium heat. Add the red onion, ginger, and garlic. Sauté for 3 to 5 minutes until the onion becomes translucent.
2. Add 2 tablespoons of coriander powder, 0.5 teaspoon of garam masala, 0.25 teaspoon of turmeric powder, and paprika. Stir well to combine.
3. Cook over low heat for 2 to 3 minutes until the spices become fragrant and darken slightly.
4. Add the diced tomatoes and salt to taste. Stir well to combine.
5. Cover the skillet and simmer for 3 to 4 minutes. Remove from heat and cool for 10 to 15 minutes.
6. Transfer the cooled mixture to a food processor and blend until smooth.
7. Add 1 tablespoon of oil and the chicken pieces to the same skillet. Stir to coat the chicken with oil.
8. Cook over medium heat for 5 to 7 minutes, stirring frequently, until the chicken begins to brown on all sides.
9. Add the blended paste to the browned chicken. Stir well and cook for 3 to 4 minutes over medium heat.
10. Add 0.5 cup of water and stir well. Bring to a boil, then reduce heat to medium. Cover and cook for 10 to 15 minutes until the chicken reaches an internal temperature of 74 °C / 165 °F and the sauce has thickened.
11. In a separate skillet, heat 1 teaspoon of oil over medium heat. Add the mustard seeds and cook for 1 minute until they start to pop. Add the curry leaves and green chili, then cook for 1 to 2 minutes until the curry leaves are crispy.
12. Pour the tempering over the chicken curry and serve with rice.

Bon appetit!