Chicken Curry

Unknown (see below)

Chicken curry in iron pot

I copied this down during a TV programme but I can't remember who did it or where it came from.

Your support for our advertisers helps cover the cost of hosting, research, and maintenance of this site

Serves 5. Prep time: 30 minutes + 50 minutes (cooking). This author has not been identified. If you believe you know who it is, please get in touch so that we can make the right credits.


Ingredients

Marinade

  • 10 chickens thighs | skinned and boned
  • 150 ml yoghurt
  • 1½ tbsp garlic paste
  • 1 tbsp ginger paste
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp Kashmiri chili powder
  • 1 tsp salt
  • 2 tbsp vegetable oil

Curry

  • 2 tbsp ghee (or butter)
  • 2 red onions | sliced fine
  • 1½ tbsp garlic paste
  • 1 tbsp ginger paste
  • 1½ tsp garam masala
  • 1½ tsp ground cumin
  • 1 tsp turmeric ground
  • 1 tsp ground coriander
  • 1 × 400 g can tomatoes
  • 1 tsp Kashmiri chili powder
  • 1 tsp red chili powder
  • 1 tsp salt
  • 1 tsp jaggery (or brown sugar)
  • 200 ml cream (or crème fraîche or yoghurt)

Method

Marinade

  1. Remove the skin and bone from the chicken thighs if this hasn't already been done, and cut into bite-sized pieces.

  2. Mix the yoghurt with all the marinade spices (garlic paste, ginger paste, garam masala, turmeric, cumin, Kashmiri chili powder, and salt).

  3. Stir in the chicken thighs and mix well, making sure it is all coated.

  4. Leave to marinade for an hour.

  5. Heat the oil in a large pan and fry the chicken thighs until lightly browned on all sides.

  6. Set aside while you make the rest.


Curry

  1. Heat the ghee and add the onions. Fry gently for 10 minutes until softened and starting to colour.

  2. Add the garlic paste and ginger paste and continue cooking for 5 minutes.

  3. Mix in the garam masala, cumin, turmeric ground, and coriander and continue cooking for 5 minutes.

  4. Add the tomatoes and the Kashmiri chili powder, red chili powder, and salt and bring to a slow boil.

  5. Add back the chicken thighs, stir in the jaggery, and cook for 30 minutes until well done.

  6. Stir in the cream and heat through before serving.


Serving

  • Rice.


If you recognise this, please let me know so that I can add the appropriate acknowledgement.


Any timings underlined in red are in addition to the preparation time (eg waiting time)


Your support for our advertisers helps cover the cost of hosting, research, and maintenance of this site