Indian Chicken Curry

This is for you, Anna.  🙂

This is a favourite recipe of ours. You may need to invest in a few items for your spice cupboard, and it takes a bit of time to put together, but trust me; it’s worth it.

(Full recipe at end of post)

Start with:

1.5 – 2 lbs. chicken parts
2 1/2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon turmeric
oil (up to 5 tablespoons depending on your taste)

We use skinless, boneless chicken breasts because that’s pretty much the only chicken that we buy, but go with your own preference. Sprinkle chicken with the lemon juice, salt, and turmeric. Set aside. In heavy saucepan heat a bit of oil, brown the chicken pieces and remove; set aside.

Next, the base:

pinch of cumin seeds
1 bay leaf
3 cloves garlic, finely minced
1 1/2 teaspoons freshly grated ginger
1 large onion, very finely chopped

In same saucepan, heat up a bit of oil, when hot, add base ingredients. Saute over medium heat until the onion is very tender, about 3-5 minutes (do not let it burn).

Feel tap on your bum and turn around to see a Fabulous Feline hoping for chicken scraps.

Oh wait, maybe that’s just at our house. You’ll probably just want to go ahead with the seasoning paste:

2 1/2 tablespoons tomato paste
2 1/2 tablespoons sour cream (I use plain yogurt)
2 large tomatoes, peeled and very finely chopped

You can peel the tomatoes if you wish. I just throw them in our mini-processor and puree them.

Add seasoning paste ingredients to your saucepan and cook 3-4 minutes.

Meanwhile, put your spice mix together:

2 1/2 teaspoons ground cumin
2 1/2 teaspoons ground coriander
1 1/4 teaspoons salt
1/2 teaspoon cayenne pepper (to taste)
1/2 teaspoon garam masala (you can buy at Bulk Barn)
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom

Add the spice mix and stir well, then add your chicken back to the pot and stir well so that all pieces are covered with sauce.

Bring to a boil, cover reduce heat and simmer about 40 minutes (you can get away with less if you are using skinless, boneless chicken breasts). When chicken is completely cooked, add 1/2 cup coconut milk and warm through a few minutes. Serve with basmati rice.

CHICKEN CURRY
1.5 – 2 lbs. chicken parts
2 1/2 tablespoons lemon juice (I use juice of one lemon)
1 teaspoon salt
1/4 teaspoon turmeric
oil (up to 5 tablespoons depending on your taste)
BASE:
pinch of cumin seeds
1 bay leaf
3 cloves garlic, finely minced
1 1/2 teaspoons freshly grated ginger
1 large onion, very finely chopped
SEASONING PASTE:
2 1/2 tablespoons tomato paste
2 1/2 tablespoons sour cream (I use plain yogurt)
2 large tomatoes, peeled and very finely chopped (I don’t bother to peel the tomatoes)
SPICE MIX:
2 1/2 teaspoons ground cumin
2 1/2 teaspoons ground coriander
1 1/4 teaspoons salt
1/2 teaspoon cayenne pepper (to taste)
1/2 teaspoon garam masala (you can buy at Bulk Barn)
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/2 cup plain yogurt, heavy cream, or coconut milk (I use coconut milk)
Sprinkle chicken with the lemon juice, salt, and turmeric. Set aside. In heavy saucepan heat a bit of oil, brown the chicken pieces and remove; set aside. In same saucepan, heat up a bit of oil, when hot, add BASE ingredients. Saute over medium heat until the onion is very tender, about 3-5 minutes (do not let it burn). Add SEASONING PASTE ingredients and cook 3-4 minutes. Add the SPICE MIX and stir well to incorporate into the mixture. Add chicken pieces, stir well so that all pieces are covered with sauce. Bring to a boil, cover, reduce heat and simmer about 40 minutes. When chicken is done, add the 1/2 cup of yogurt, and warm through a few minutes. Serve with basmati rice.
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2 Responses to Indian Chicken Curry

  1. Anna says:

    This looks so yummy. So many ingredients but I am going to give it a try. I can’t screw it up that badly can I? Thanks for posting it 🙂

  2. candace says:

    It’s not really difficult, just a bit time consuming. Frank & I say go for it. 🙂

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