How to make the most delicious Chicken Curry

How to make the most delicious Chicken Curry

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Chicken curry evokes a host of memories for most of us. More often than not chicken curry was a Sunday lunch specialty with mom bent over her recipe book trying her best to make the most delicious chicken curry!!!
Here is my take of the some of the simplest but yummiest and most delicious chicken curries:

#1 Recipe- Chicken Curry Mummy Style

1You will need:

  1. Chicken 1 kg washed clean and cut into bite size pieces. (The dressed chicken always tastes better i.e dressed chicken is chicken with the skin on)
  2. Onion 2 nos. medium sized diced finely.
  3. Tomatoes 2 nos. medium sized chopped
  4. Ginger garlic paste 2 spoons
  5. Coconut ground to paste ½ coconut yields about 2 cups of coconut paste

Dry masalas:

  1. Chilli powder around 3 teaspoons
  2. Turmeric powder 1 teaspoon
  3. Coriander powder 2 teaspoon
  4. Cumin powder 1 teaspoon (for this you need to slow roast the cumin seeds, grind cumin into fine powder. You can use the rolling pin to powder the cumin.)
  5. Garam Masala 2 teaspoon. For a more aromatic flavor, grind the masala yourself just before seasoning.

To Prepare Garam Masala you will need- ½ inch of cinnamon, 4 cloves, 2 cardamom, Salt to taste, Coriander leaves for garnish, Oil 5 table spoons.

Method:

In a wide mouthed wok, heat oil. Add the finely diced onions and fry till golden brown. Add the ginger garlic paste and fry. Now add the chicken pieces and slow roast the chicken till partly done, i.e the water from the chicken should dry up. Now add the tomatoes and cook till the tomatoes are nicely done. By now you will notice that the oil starts to separate out, now is the time to add the dry masalas except the garam masala powder. Cook for 1-3 minutes. Now add the coconut paste and cook till the chicken is done. This usually takes about 10-15 minutes. Taste for seasoning. Add water to make the curry to the desired consistency. Squeeze half a lemon if you like the curry to be tangy. Lastly, add the garam masala powder.  Garnish with coriander leaves before serving.

This curry goes best with rice, especially pulaos.

# 2 Recipe – Chicken Dongza

IMG_4937You will need:

  1. Chicken 1 kg, washed clean and diced to bite sized pieces
  2. Onions 3 finely diced
  3. Ginger garlic paste 3 teaspoon
  4. Tomatoes 4 chopped
  5. Green chilli 2
  6. A bunch of coriander leaves
  7. A bunch of mint leaves
  8. Juice of 1 lemon

Dry masalas:

  1. Red chilli powder 3 teaspoon
  2. Turmeric 1 teaspoon
  3. Coriander powder 3 teaspoon
  4. Garam masala 3 teaspoon.
  5. Salt to taste
  6. Oil 4 table spoons

Method

In a bowl mix chilli powder, turmeric and salt. Add the ginger garlic paste and juice of lemon to it. Coat this slurry generously over the chicken pieces. Let it marinate.

In an open wok, add the oil. Once it is hot, add the onions and fry till translucent. Now add the green chillies and the green leafy herbs. Fry for about 1 minute. Add the chicken pieces and slow fry for about 5 minutes. You will notice that the oil starts to separate out, now add the tomatoes and recheck for seasoning. Once you feel the spice and the salt are appropriate cover the wok and let it cook for about 10 minutes on medium flame. Once done, add the gram masala powder. Do not add water while cooking as the chicken and the tomatoes will give out their juices which add to the flavor. Garnish with some more coriander leaves.

This recipe goes well with roti, bread or naan.

#3 Recipe:  Roasted coconut chicken curry

maxresdefaultYou will need:

  1. Chicken 1 kg, washed clean and diced to bite sized pieces

2.½ coconut grated and slow roasted till brown in color. Grind this to a paste with water to make a slurry.

  1. Onions 3 finely diced
  2. Ginger garlic paste 3 teaspoon
  3. Tomatoes 4 chopped
  4. Green chilli 2
  5. A bunch of coriander leaves
  6. A bunch of mint leaves
  7. Juice of 1 lemon

Dry masalas:

  1. Red chilli powder 3 teaspoon
  2. Turmeric 1 teaspoon
  3. Coriander powder 3 teaspoon
  4. Garam masala 3 teaspoon.
  5. Salt to taste
  6. Oil 4 table spoons

Method:

In an open wok, add the oil. Once it its hot, add the onions and fry till translucent. Add the green chillies and the green leafy herbs. Fry for about 1 minute. Add the chicken pieces and slow fry for about 5 minutes. You will notice that the oil starts to separate out, now add the tomatoes and recheck for seasoning. Now add the coconut paste and cook for 10 minutes and then add the garam masala powder. Check for seasoning before serving. Serve hot with rotis or plain rice.

# 4 Recipe: Chicken in cashew curry

09KITCH_SPAN-master675You will need:

  1. Chicken 1 kg, washed clean and diced to bite sized pieces
  2. 250 gms of cashew ground to paste with water
  3. Onions 3 finely diced
  4. Ginger garlic paste 3 teaspoon
  5. Tomatoes 4 chopped
  6. Juice of 1 lemon

Dry masalas:

  1. Kashmiri red chilli powder 3 teaspoon (this powder is brighter in color and is slightly more spicy than the regular chilli powder.
  2. Turmeric 1 teaspoon
  3. Coriander powder 3 teaspoon
  4. Garam masala 3 teaspoon.
  5. Salt to taste
  6. Oil 4 table spoons

Method-

In an open wok, add the oil. Once it is hot, add the onions and fry till translucent.  Add the chicken pieces and slow fry for about 5 minutes. You will notice that the oil starts to separate out, now add the tomatoes and recheck for seasoning. Once you feel the spice and the salt are appropriate cover the wok and let it cook for about 10 minutes on medium flame. Once done, add the garam masala powder, the cashew paste and water to get a gravy of desired consistency. Check for seasoning before serving. Serve garnished with ginner julienne and fresh coriander leaves.

Hope you all enjoy cooking these simple yet yummylicious dishes. Feel free to experiment with all the ingredients. There is no fixed recipe for a satisfied belly. Whatever makes you happy is the best curry ever!

Happy cooking!