Chicken curry is a dish originating from the Indian subcontinent. It is a common delicacy in the Indian subcontinent, Southeast Asia, Great Britain as well as in the Caribbean (where it is usually referred to as curry chicken). A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on. Outside South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.
This dish isn't that hot unless you make it that way. In fact, change the ingredients to suit your own taste and it will probably taste better. Instead of coconut cream or milk you can use thickening cream.
Servings: 4 people
- 1 whole cooked chicken
- 1 tsp curry powder
- 1 tin coconut milk or cream
- 2 onions
- 4 drops Tabasco sauce
- 2 tsp garam masala
- 2 tsp salt
- 2 tsp olive oil
- 4 cloves garlic
- 2 tsp red chilli powder
- 2 bay leaves
- 20 coriander leaves
- 120 ml yoghurt
- 4 cashews
- 1 tsp red pepper powder
Cut a full chicken into medium size pieces of about 5 to 7 cm each and slice them at edges with a knife.
Make a solution of 150ml Yoghurt, 1 tsp salt, 1 tsp Red chilli powder, 1~2 tsp garam masala powder, 1 tsp red pepper powder, 4 to 6 cloves of cut garlic, 10 to 20 coriander leaves, half tsp black pepper powder ground. Don't add water to it.
Soak chicken pieces in the above solution and let that marinade for about 8 hours. Store the above in a fridge overnight.
When you start cooking, cut 2 onions into large rings and fry them in olive or sunflower oil over low heat.
Add 1 tsp garam masala, red chilli powder, two or three green chillis and fry them in 3 or 4 table spoons of oil until onions are light yellow in color.Add two or three cashew nuts which are grounded. Add one finely chopped tomato if desired.
Add chicken pieces to the above oil and fry them for about 5 minutes while stirring them.After this, Add the solution prepared above and add water until all chicken pieces are completely immersed in water. You would need a large cooking pot which is vertical for better results.
Heat the above under low to medium heat for about 30 to 45 minutes or slightly more. Add 100ml coconut milk if desired.
Wait for a few minutes until the chicken pieces are tender and have absorbed the solution.
When serving, use a small onion and sprinkle some juice over chicken. This recipe works well with long grain Basmati rice.