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Chicken curry is something which people prepare all over the word.There are a variety of ways to prepare chicken curry and all of them are yummy and mouth watering. If you are a non vegetarian and staying away from family the first thing you need to learn cooking is chicken curry apart from omelette :D. Here is a very simple and basic chicken curry recipe:
Chicken Curry recipe:
Ingredients:
Fresh Chicken: 1 kg (you can use with bone or boneless, with bones being more tastier)
Onion: 2
Tomato: 2
Red chilly: 1 tsp
Coriander powder: 2 tsp
Turmeric: 1\3 tsp
chicken masala: 1 tsp
Garam masala: 1 tsp
salt and oil as needed
coriander leaver and curry leaves
(You can either use garam masala powder available in the market or can make freshly ground masala which is always tastier.)
Chicken Curry – Simple Indian Style
Chicken Curry – Simple Indian Style
For Freshly ground garam masala:

cardamom: 2 tblsp 
pepper: 2 tblsp 
Cloves: 2 tblsp 
Fennel seeds: 1 tblsp 
Star anise: 3 – 4 
Cinnamon: 2 –  3 sticks
Nutmeg a half 
Bay leaves 2

Dry roast the garam masala and grind them without adding any oil or water. Store in an air tight container. Make sure there is no moisture content.

To Grind:
Green chilly: 2 (more are less according to your spice level)
Ginger: 1 inch piece
Garlic: 4 to 5 cloves
(you can use ginger garlic paste available in the market. Freshly ground are more tastier.
Chicken Curry – Simple Indian Style
Chicken Curry – Simple Indian Style
Preparation:
  • Thoroughly wash chicken and marinate in turmeric and salt for around half an hour.
  • Heat oil in a non stick skillet and add sliced onion and green chilly-ginger-garlic paste. Saute them till onion is golden brown.
  • Now add the masala powders: red chilly, coriander, garam masala, chicken masala and saute for another 10 15 minutes.
  • When the mixture gets dried up add the sliced tomatoes and saute till the whole mixture turns mushy and you get nice nice aroma.
  • Ones you find oil ooze out of the mixture, add the marinated chicken and mix well with the masala so that the masala is coated well the chicken pieces.
  • Now bring the flame to simmer and cover the vessel with a lid and allow the chicken to cook.
  • There is no need to add water in chicken curry as the chicken itself releases enough water for it to cook. If you need a running curry you can add little water.
  • Stir occasionally and check whether the chicken is cooked.The best way to check is by tasting the chicken 😀
  • After tasting you can add salt or chilly powder if needed.
  • Once the chicken is cooked turn off the gas add coriander leaves and curry leaves and close the lid for a couple for minutes.
Notes:
  1. You can also add curd to this curry if you want a less spicy curry.
  2. You can slit the green chilly and add along with onion instead of grinding.
  3. Instead of grinding the garam masalas you can add them wholesome in the very beginning even before adding the onion to the oil. (the cardamom, cloves, cinnamon stick, bay leaf).
  4. Enjoy your chicken curry with some hot plain rice or ghee rice or any of your favorite Indian breads or even with dosa and idli. I enjoy chicken with anything and everything 😛

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