The chicken curry recipe is full of spices and made in the traditional way. I am sure that you are going to love it as the fragrance of the spices and the delicious taste is going to tame your senses. The involves various ingredients, but what makes the backbone of the recipe is the chicken and the spices. By the usage of spices, comes a delicious flavor that is going to tame your senses.
Do Check Out The Recipe Quick And Follow At Home:
Preparation Time -15 Minutes
Cooking Time – 30 Minutes
Total Time Taken To Prepare The Recipe – 45 Minutes
Servings – 4
Level – Easy
Ingredients Needed To Prepare The Recipe:
One large piece of onion
6 Roughly chopped ginger
6 roughly chopped garlic cloves
4 teaspoon of vegetable oil
5 cm of cinnamon stick
1 teaspoon of fennel seeds
2 teaspoon of cumin seed
1 teaspoon of chilli flakes
1 teaspoon of castor sugar
1 teaspoon of sugar
2 teaspoon of chopped coriander
400 gram of chopped tomatoes
250 ml of hot chicken stock
8 skinless, boneless chicken thighs
1 teaspoon of garam masala
Direction To Prepare The Recipe:
Chop the onion roughly and transfer the chopped onion into a food processor. To blend it properly, add about 3 teaspoon of water. Process into a slack paste. If you want, yu can go for a stick blender or grate the onion coarsely into a bowl. In case, you go for the last option, you don’t need to add any water. When done, transfer into a small bowl and place aside.
Now it is time to process the ginger and garlic. Put these two into the same food processor and blend along with 4 teaspoon of water. Process these ingredients to make a smooth paste and then pour into another bowl. In the other way, you can crush the garlic to prepare a paste and grate the ginger along with the garlic.
Take a wok and place on heat. Add oil to this wok and place over medium heat. Add fennel seeds, cumin and cinnamon along with the chilli flakes into a bowl first and then into the wok placed on heat. Stir all these ingredients for about 30 seconds or until you find the aroma coming from these spices.
Now transfer the onion paste that you have already prepares in the first step to the wok. The paste when added will splutter in the beginning but you have to keep on frying until you find all the water has evaporated with the onion turned dark golden in color. This whole thing might take about 7-8 minutes. Immediately after, add the ginger and garlic paste (prepared in the second step) to the wok and cook stirring for another 2 minutes.
Add garam masala, sugar and turmeric into the mixture and allow to cook for another 20 seconds. Next, add tomatoes and adjust the setting to medium. Stir to mix properly and cook for 10 minutes without covering it with the lid. Cook until the tomatoes are reduced and have become dark.
Now this step is very important. Take the chicken thighs and cut into chunks of 3 cm. add the pieces to the wok once the tomatoes have turned thick to a paste. Cook the mixture with the chunks for about 5 minutes. Stir to coat the chicken pieces with the mixture and lock the juices into the pieces. When you are done with the stirring, immediately add the chicken stock to the mixture and cook without the lid for about 8 to 10 minutes. This will make the chicken pieces tender and the sauce really very thick. In case, it becomes too thick or sticks to the bottom, add some more water. Spread the chopped coriander on top as its final step.
Your main part of cooking is compete now. Now is left serving. For best taste, serve along with the long grain rice.