Original Indian Chicken Curry from Pune
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 6 onion (s)
- 6 cloves garlic
- 2 chilli pepper (s), red
- 600 g chicken breast
- 100 ml natural yogurt
- 1 teaspoon salt
- 1 teaspoon chilli powder, red (no spice mix!)
- 2 teaspoons turmeric, ground
- 1 teaspoon curry powder
- 4 cl oil (rapeseed, corn germ or sunflower oil, no olive oil)
- 20 g iner, fresher
- 3 tablespoon spice mixture (Chicken Masala or Meat Masala powder from Everest)
- 200 ml water
- 0.5 ½ vegetable stock cube
- 2 cup basmati rice
Print Recipe
Pin Recipe Instructions
- Cut the meat into pieces (approx. 3 cm each) and place in the yoghurt. Add 1 teaspoon each of turmeric powder, salt, red chili powder and curry powder.
- Cut the onions, garlic, ginger and chillies into small pieces and mix together with a hand blender together with 50 ml of water. The garlic is said to outweigh the ginger! Mix the tomato pieces separately until creamy and bring the rest of the water to the boil and whisk separately with the vegetable stock in a container.
- Heat the oil in a large saucepan and fry the mixture just mixed until it turns golden brown. Stir occasionally so that nothing burns.
- Add half of the mixed tomatoes, half of the vegetable stock, 1 teaspoon turmeric and 3 tablespoon masala. Let the mixture simmer on a low level for about 20 minutes, until most of the liquid has evaporated.
- Add the rest of the mixed tomato pieces and the vegetable stock and wait another 20 minutes until most of the liquid in the curry has evaporated.
- Add the meat pickled in yogurt and spices. Simmer on medium heat for 20 minutes until the chicken is cooked through. Serve with the basmati rice, which has now been prepared according to the instructions on the packet.
- If the curry is too dry, add a little water during the cooking process. You can tell when the curry gets too thick.
- If the original masala is not available, simply take 3 tablespoons of curry powder and add a pinch of cinnamon powder and 1/2 teaspoon of ground black pepper.
- For real chilli heads, more chilli can be used. The vegetable stock cube can also be left out if you wish, it`s an encore from me.
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