Easy Chicken Curry in a Hurry Recipe

The chicken curry aromas and flavors are a delight to the senses! It is best served with Basmati rice - For the rice: Cook Basmati rice according to package directions.
Chicken Curry
/Courtesy

Ingredients:
1 Whole Chicken(1.4 kg) You can also use boneless chicken.
3 Tablespoons oil.
2-3 Large Onions(chopped).
4 Garlic cloves(chopped).
20 Grams Root Ginger(chopped).
3 Large Tomatoes.
4 Teaspoons Curry powder(You can more to taste).
Small bunch coriander.
20 ml Cream (optional).


Procedure:
On a suitable pot, cook the onion and ginger with the oil over medium heat. Keep stirring to avoid browning on one side.

As it starts to brown on the edges, add the chopped garlic and cook while stirring until it all starts to evenly brown. We add garlic later as it cooks fast and will burn before the onion and ginger get brown.
Add the curry powder just before the onion gets fully browned and allow to cook for 1 minute while stirring. If the pot is too hot, reduce/turn off the heat to avoid having the curry powder burnt.
If using chopped tomatoes, add and stir them into the onion mix. Add a little water and allow the tomatoes to start stewing, forming a thick sauce.

Add the raw chicken and salt at this stage and stir into the sauce. Cover and allow to cook over medium heat for about 15-20 minutes(when using broiler chicken) or until no blood is coming off the bone of the chicken. If using boneless chicken, cooking time will be less.
Taste and adjust the salt to taste.
Add the chopped dhania and cream(if using some)at this stage and give a good stir, then turn off the heat.
Serve hot with some Steamed rice and vegetables on the side.

Tip: When cooking broiler chicken, it is important to know that it cooks fast and to avoid overcooking it in stews, cut the pieces into even sizes especially when it's on bone. If you have large pieces (like the legs and thighs), cook them for about 4 minutes before adding the smaller pieces. To check for readiness, cut the meat and check the bone is not pink or red.
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