Today, you are going to practice making chicken curry at home that you mostly order at the hotels. The taste is very similar to the finger licking curry that takes a thousand bucks at the hotel. Just grab on the ingredients and try the curry out at home. I am sure that you are going to love it as it is full of spices and also has a fine aroma. In this recipe, there are not many ingredients used but the one that are used have a fine aroma and natural taste enhancer. you will know about it in the recipe. Just go through the recipe and try to form at home. Also don’t forget to share your experience here.
Here Is The Recipe To Cook The Chicken Curry In Home Style:
Preparation Time – 15 minutes
Cooking Time – 30 minutes
Total Time Taken To Prepare The Recipe – 45 Minutes
Servings – 4
Level – easy
Onion – 1 large
Fennel seeds – 1 teaspoon
Roughly chopped garlic clove – 6
Roughly chopped ginger – 50 gram
Vegetable oil – 4 teaspoon
Cumin seeds – 2 teaspoon
Chilli flakes – 1 teaspoon
Cinnamon stick – 5 cm
Turmeric powder – 1 teaspoon
Garam masala – 1 teaspoon
Caster sugar – 1 teaspoon
Chopped tomatoes 400 gram can
Hot chicken stock – 250 ml
Skinned and boneless chicken thighs – 8 or about 800 gram
Chopped coriander – 2 teaspoon
Take the onion and chop roughly. Transfer the curry into a food processor followed by adding 3 teaspoon of water. Process the onion to form a slack paste. You can either use a stick blender for this purpose of grate the onion coarsely into a bowl. In case, you choose to grate the onion, there is no need to pour water. When the onion is processed properly, put into a small bowl and place the bowl on one side.
In the same processor, add ginger and garlic and about 4 teaspoon of water. The water is used in this process to ease the processing of the two. Process till these ingredients make a smooth paste and when it is done, remove the paste into another bowl with the help of a teaspoon. In other way, you can also crush the garlic to make a paste. For this purpose, you can use a knife or a garlic press and grate the garlic properly and finely.
Take a wok and pour vegetable oil in it. Keep the setting medium. When the oil is heated, add fennel seeds and cumin. Mix well and after some time, add cinnamon and chilli flakes. Add the last two ingredients together. Stir next to combine these ingredients properly. Do this for 30 seconds or till you can smell the spices leaving a fine aroma.
Add onion paste to the wok next and stir everything till the ingredients start spluttering. Fry till there is no water left into the pan and the onion starts attaining brown or a lovely dark golden texture. You might need to keep on stirring for 7 to 8 minutes to attain such result. After, add ginger and garlic paste to the work and cook stirringly for another 2 minutes. Don’t stop stirring at any time.
Now it is time to make the recipe even spicier. For this add, turmeric powder, sugar, and garam masala. Stir to add once but prolong the stirring for 20 seconds. Tip in the tomatoes next and continue cooking all this mixture for 10 minutes on medium heat. Make sure that you don’t put the lid on. Cook till the tomatoes have become dark and even reduced.
Now comes the main ingredient of the recipe which is doing the chicken thighs. Take a sharp knife and cut the chicken thighs into 3 cm wide chunks. Cut all and put into the pan on top of the mixture already cooking on heat. However, make sure that you put the chicken pieces when the tomatoes have become thick to a paste. Cook stirring for 5 minutes or till you have coated the chicken pieces properly. This is really very helpful in sealing the juices and the spices properly into the chicken pieces.
When all the pieces are coated properly, pour the hot chicken stock to the wok or to the mixture. Allow to simmer for 8-10 minutes without placing a lid. Cook till the chicken becomes tender and the spices and the juice thickened properly. In case, it is too thick and sticks at the bottom of the wok, add extra ladleful of stock or some water to it.
This is the final stage of cooking the recipe. Add the chopped coriander to the recipe and serve in a platter with the long grain cooked rice or flatbreads. Do add a pot of rice on the side as well.