Chicken curry (1): Difference between revisions
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|title=Chicken curry (1), Indian recipe | |title=Chicken curry (1), Indian recipe Cooking Wiki | ||
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|keywords=Chicken curry (1) recipe Indian recipes from The cook's Wiki | |keywords=Chicken curry (1) recipe Indian recipes from The cook's Wiki | ||
|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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{{recipesummary | {{recipesummary | ||
|DatePublished=3rd November 2012 | |||
|Author=Chef | |||
|ImageComment = Curry spices | |||
|Servings = Serves 4 to 6 people | |Servings = Serves 4 to 6 people | ||
|Difficulty = 2 | |Difficulty = 2 | ||
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This was one of the first | 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. | It freezes well and is scalable by multiplying the ingredient quantities. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 6 chicken portions (thighs, drumsticks or breast) | | 6 chicken portions (thighs, drumsticks or breast) | ||
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| corn oil or [[Clarification|ghee]] | | corn oil or [[Clarification|ghee]] | ||
| ½ cup [[chicken stock]] or hot water | | ½ cup [[chicken stock]] or hot water | ||
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===Method=== | ===Method=== | ||
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===Variations=== | ===Variations=== | ||
Add boiled cubed [[potatoes]] at the end | Add boiled cubed [[potatoes]] at the end | ||
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[[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]] | ||
Revision as of 09:57, 12 April 2015
| Chicken curry (1) | |
|---|---|
 |
| Curry spices | |
| Servings: | Serves 4 to 6 people |
| Ready in: | 55 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 3rd November 2012 |
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 6 chicken portions (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)
- 5cm (2") from a block of 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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