Chicken curry (1): Difference between revisions
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|title=Chicken curry (1), Indian recipe | |title=Chicken curry (1), Indian recipe | ||
|titlemode=replace | |titlemode=replace | ||
|keywords= | |keywords=#garlic #tomatopuree #turmeric #chillies #chickenstock #cumin #boiledorsimmered #cinnamon #pulaorice #clarification #coriander | ||
|hashtagrev=032020 | |||
|description=This was one of the first curries that I learnt to make a an Indian cookery evening class, many, many years ago. It freezes well and is scalable by | |description=This was one of the first curries that I learnt to make a an Indian cookery evening class, many, many years ago. It freezes well and is scalable by | ||
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This was one of the first curries that I learnt to make a an Indian cookery evening class, many, many years ago. | |||
It freezes well and is scalable by multiplying the ingredient quantities. | |||
{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 1409 | |||
|PortionCalories = 352 | |||
|DatePublished=3rd November 2012 | |DatePublished=3rd November 2012 | ||
|Author=Chef | |Author=Chef | ||
|ImageComment = Curry spices | |ImageComment = Curry spices | ||
|Servings = Serves 4 to 6 people | |||
|Difficulty = 2 | |||
|TotalTime = 55 minutes | |||
|PrepTime = 10 minutes | |||
|CookTime = 45 minutes | |||
|Image = [[Image:Chicken curry.jpg|thumb|middle|none|alt=Electus]] | |||
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">The best chicken curry</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">I still make this now!</span> | |||
<span class="reviewAuthor"> [[User:Chef|Jerry]] </span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 6 chicken | | 6 chicken pieces (thighs, drumsticks or breast) | ||
| ½ to 1 teaspoon [[Chillies|chili powder]] (to taste) | | ½ to 1 teaspoon [[Chillies|chili powder]] (to taste) | ||
| 1 teaspoon ground [[Coriander|coriander]] | | 1 teaspoon ground [[Coriander|coriander]] | ||
| Line 36: | Line 52: | ||
| 3 cloves. ground* 2 [[Garlic|garlic]] cloves | | 3 cloves. ground* 2 [[Garlic|garlic]] cloves | ||
| 2.5 cm (1 inch) fresh [[Ginger|ginger]] (crushed or grated) | | 2.5 cm (1 inch) fresh [[Ginger|ginger]] (crushed or grated) | ||
| | | 50g of block creamed coconut | ||
| ½ tin [[tomatoes]] or 2 large tomatoes, chopped | | ½ tin [[tomatoes]] or 2 large tomatoes, chopped | ||
| 1 teaspoon [[tomato puree]] | | 1 teaspoon [[tomato puree]] | ||
| Line 59: | Line 75: | ||
[[Category:Recipes]][[Category:Chilli pepper recipes]][[Category:Main courses]][[Category:Poultry recipes]][[Category:Indian recipes]][[Category:Spicy recipes]][[Category:Meat recipes]] | [[Category:Recipes]][[Category:Chilli pepper recipes]][[Category:Main courses]][[Category:Poultry recipes]][[Category:Indian recipes]][[Category:Spicy recipes]][[Category:Meat recipes]] | ||
[[Category:Pan fried]][[Category:Boiled or simmered]] | [[Category:Pan fried]][[Category:Boiled or simmered]] | ||
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Latest revision as of 11:33, 18 January 2025
This was one of the first curries that I learnt to make a an Indian cookery evening class, many, many years ago.
It freezes well and is scalable by multiplying the ingredient quantities.
| Chicken curry (1) | |
|---|---|
 |
| Curry spices | |
| Servings: | Serves 4 to 6 people |
| Calories per serving: | 352 |
| Ready in: | 55 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 3rd November 2012 |
|
Best recipe reviewThe best chicken curry 5/5 I still make this now! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 6 chicken pieces (thighs, drumsticks or breast)
- ½ to 1 teaspoon chili powder (to taste)
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin seeds
- 2.5 cm (1 inch) cinnamon stick, ground
- 3 cloves. ground* 2 garlic cloves
- 2.5 cm (1 inch) fresh ginger (crushed or grated)
- 50g of block creamed coconut
- ½ tin tomatoes or 2 large tomatoes, chopped
- 1 teaspoon tomato puree
- corn oil or ghee
- ½ cup chicken stock or hot water
Method
- Put 1 tablespoon of ghee in a pot and fry onions 'till slightly brown
- Add ginger and garlic and fry for a few minutes. Don't burn the garlic
- Reduce heat and add all the spices and fry for a few minutes
- Add chicken portions and fry for a few minutes
- Add ½ cup of stock or water, cover and simmer for 20 to 25 minutes
- Add the creamed coconut and tomato puree and stir until the coconut has mixed well.
Serving suggestions
Serve with pulao rice or plain boiled rice.
Variations
Add boiled cubed potatoes at the end
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#garlic #tomatopuree #turmeric #chillies #chickenstock #cumin #boiledorsimmered #cinnamon #pulaorice #clarification #coriander