Chicken curry (1): Difference between revisions
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|CookTime = 45 minutes | |CookTime = 45 minutes | ||
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<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> | |||
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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. | This was one of the first curries that I learnt to make a an Indian cookery evening class, many, many years ago. | ||
Revision as of 17:47, 1 March 2022
| Chicken curry (1) | |
|---|---|
Best recipe reviewThe best chicken curry 5/5 I still make this now! Jerry |
| 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 |
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 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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