Basic Chicken Curry
By Tisa Jacob
A well rounded, straightforward, tremendously good chicken curry and it's all yours.
- 2-3 tbsp cooking oil
- 1 tsp mustard seeds
- 2 crushed cloves
- 1 crushed cardamom
- 2 crushed peppercorns
- 2 medium sized red onions, sliced thin
- 1 tsbp finely chopped ginger
- 2 tbsp finely chopped garlic
- 3 serrano peppers, sliced in half
- handful curry leaves
- 1-2 tbsp red chili powder(cayenne pepper)
- 3 tbsp coriander powder
- 1 tsp cumin
- ¼ tsp turmeric
- 1 tomato, diced
- ¼ cup unsweetened, frozen coconut slices, thawed at room temperature (optional)
- 1 lb skinned, bone-in whole chicken, cut into 2 " pieces
- ½ to 1 cup water
- ¼ tsp garam masala
- 2-3 sprigs cilantro
Level of difficulty Easy
Cost Average budget
Heat oil in a large dutch oven or heavy based pan.
Add mustard seeds, cloves, cardamom, pepper corns. Allow the seed to pop.
Add sliced onions, saute tll translucent, about 3-5 minutes.
Add ginger, garlic, serrano, half the curry leaves. Stir until ginger garlic cook through, 1-2 minutes.
Add cayenne, coriander, cumin, turmeric and tomato. Saute for a minute.
Stir in coconut.
Put in cut chicken pieces. Combine with the onion-spice mixture over high heat.
Add water. Allow the chicken mixture to boil on high.
Once it comes to boil, reduce heat and simmer covered for 35-40 minutes on a low flame. Open lid to stir at regular intervals.
When chicken is tender, stir in garam masala and turn off heat
Sprinkle in the remaining curry leaves, along with cilantro.
~Add water according to the consistency and amount of gravy you need. I use upto 1 1/2 cups at times.
~The above is a general spice guideline. I like to adhere to the adage (mine), a bit more spice makes everything nice :-) and am especially partial to the heat renderers, plenteous amounts of cayenne and peppers, particularly in this chicken which give it color as well as a good build of flavor. Play around with what works for you...it could translate from a pretty good curry to an astoundingly great one.
~What is garam masala? Translated as hot mixture, this is a blend of spices common to Indian cooking and usually consists of a combination of cinnamon or cassia bark, cumin seeds, cardamom, fennel, cloves, star anise, bay leaves. The spices are ground to powder form in either a spice mill, grinder or coffee bean grinder(preferably one not used for coffee) and can be stored in airtight containers
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