Let's cook

Simple Chicken Curry

I might be hacked to death to put out all these secrets of cooking a delicious chicken curry at home if our local takeaway or restaurant staff came to know. But, I couldn’t resist doing so for spreading the awareness of what a real Indian curry is all about – flavours, aroma, health and that punch of ‘spiciness’!

Recipe Facts

Hotness
0%
Easiness
0%
Health Score
0%

Here is Your Recipe

Chicken: 500 gr (free range or organic for good results)

Sunflower oil: 1 tablespoon for marinate, 1 tablespoon for tadka(use cold pressed virgin coconut oil for best results)

Yoghurt: 1 tablespoon

Turmeric Powder: 1 teaspoon

Coriander Powder: 1 teaspoon

Red chilli powder: 1 teaspoon

Fresh Ginger: ½ inch cube

Fresh Garlic: equal amount of ginger in weight

Freshly squeezed Lime juice: 1 teaspoon

Green Chilli: 1 medium sized (medium hot type)

Onion: 1 (Bombay onions are the best, but not cheap!)

Curry Leaves: 1 sprig (optional)

Salt: 1 ½ teaspoon or to taste

Fresh Coriander: To garnish (optional)

3 simple steps for tasty curry:
1. Marinate
After the shopping of above list of items, it’s time to marinate the chicken.
Using cleaned fresh ginger and garlic, clove and cardamom make paste like mixture.
Add half of this to chicken in a bowl, squeeze lime juice.
Now sprinkle half teaspoon turmeric powder, coriander and chilli powder, yoghurt, and pour 2 tablespoons of oil over.
Mix this nicely so that the chicken is coated all over.
Cover and put it in the fridge while you prepare for tadka.
2. Tadka
Cut green chillies and onions finely, then start to heat the remaining oil in a pan.
Add mustard seeds and cumin seeds in medium hot oil and cook for 30 secs.
Add green chillies, onions and curry leaves (tear the leaves into half for aroma to infuse) and fry for a few minutes until onions well cooked.
Add remaining garlic ginger paste and stir well. Now sprinkle turmeric powder and mix thoroughly.
Don’t forget to enjoy sipping your cold beer (probably now warmed up a bit? Or you already finished it) Nevermind, tasting a shot of good scotch whiskey now and then will make your curry taste even better!
3. Cook
Now add the marinated chicken and cook slowly on medium heat for 5 minutes, making sure it’s not stuck to the pan.
Add a cup (or two depending on what consistency you like) of hot water and mix nicely then put a lid on.
Cook another 5 to 8 minutes on medium heat and make sure curry is not burnt at the bottom of the pan.
If you think the chicken is cooked nicely, then garnish with coriander.
Super simple, tasty chicken curry is ready to serve!
Serving suggestions:In south and east parts of India, rice is a good companion for chicken curry. But western and north side it got to be roti (naan) or chapati. So in Britain, it’s up to you what you eat with!
Veggies, potatoes, pasta or on it’s own? Endless choices!
Enjoy!

Add fresh garlic-ginger paste to chicken while marinating if you want punchy flavour.

For a creamy taste, you may add coconut milk while cooking the chicken.

Serve with rice, naan or roti. Why not try on a jacket potato or even with chips?