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.
- 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.