Chicken Curry
Chicken Curry

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chicken curry. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Chicken Curry is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Chicken Curry is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook chicken curry using 15 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Chicken Curry:
  1. Take 1 large onion
  2. Take 8 chicken thighs, skinned, boneless (about 800g)
  3. Prepare 6 garlic cloves, roughly chopped
  4. Take 50 g ginger, roughly chopped
  5. Take 4 tbsp Oil
  6. Make ready 2 tsp cumin seeds
  7. Make ready 1 tsp fennel seeds
  8. Take 5 cm cinnamon stick
  9. Make ready 1 tsp chilli flakes
  10. Take 1 tsp garam masala
  11. Get 1 tsp turmeric
  12. Prepare 1 tsp caster sugar
  13. Get 400 g can chopped tomatoes
  14. Take 250 ml hot chicken stock
  15. Get 2 tbsp chopped coriander
Steps to make Chicken Curry:
  1. Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
  2. Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
  3. Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
  4. Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
  5. Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.
  6. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.
  7. Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes
  8. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
  9. Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.
  10. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.
  11. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened. you might need to add an extra ladleful of stock or water if the curry needs it.
  12. Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

So that is going to wrap it up for this exceptional food chicken curry recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!