Chicken Curry
I'm used to Japanese/Korean curry, which is usually an instant kind made using spice cubes and adding vegetables and meat. For my second Indian recipe, I decided to try a classic chicken curry using a recipe provided by an Indian friend. So this is my first curry made from scratch, though I did use a curry powder.
Recipe Ingredients:
- 4 pieces of chicken boneless, skinless thigh (about 1¼ lb)
- 3-4 tbsp vegetable oil
- 2 tbsp ginger/garlic paste (ground ginger, minced garlic)
- 1 large size white onion, minced
- 3 tbsp curry powder*
- 1-2 tsp chili powder depending on your preference
- ¾ cup of water
- dash salt
- dash sugar
- *my curry powder contained: coriander, turmeric, cumin, chili, black pepper, cinnamon, salt, clove, ginger, garlic & nutmeg
Recipe Steps:
- Cut chicken into small bite size pieces.
- Heat a pot with 3-4 tbsp of oil, and add chopped onion and stir until it gets translucent.
- Add chicken pieces - stir and let brown for a little bit.
- Add 2 tbsp of ginger/garlic paste into the pot -- stir well.
- Add in curry powder and mix well. Then add ¾ cups of water (or more if you prefer a watery consistency). Stir well, and simmer for 20-30 minutes. Stir occasionally. Add salt and sugar to taste.
- Serve with rice and/or nan bread.
Serving Size: 2-3
Preparation Time: 30 minutes
Average:
Tags
More Treats
Comments (0)
Login to post comments
- Login to post comments
