How to Make Ultimate Chicken Curry

Chicken Curry.

Chicken Curry

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a special dish, chicken curry. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chicken Curry is one of the most popular of current trending meals on earth. It's easy, it's quick, it tastes yummy. It is appreciated by millions every day. They're fine and they look wonderful. Chicken Curry is something that I have loved my entire life.

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

The ingredients needed to make Chicken Curry:

  1. {Take 1 of large onion.
  2. {Take 8 of chicken thighs, skinned, boneless (about 800g).
  3. {Get 6 of garlic cloves, roughly chopped.
  4. {Make ready 50 g of ginger, roughly chopped.
  5. {Get 4 tbsp of Oil.
  6. {Make ready 2 tsp of cumin seeds.
  7. {Make ready 1 tsp of fennel seeds.
  8. {Get 5 cm of cinnamon stick.
  9. {Make ready 1 tsp of chilli flakes.
  10. {Prepare 1 tsp of garam masala.
  11. {Take 1 tsp of turmeric.
  12. {Take 1 tsp of caster sugar.
  13. {Prepare 400 g of can chopped tomatoes.
  14. {Prepare 250 ml of hot chicken stock.
  15. {Take 2 tbsp of 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's going to wrap it up with this exceptional food chicken curry recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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