Chicken Curry

Chicken Curry
Your rating: None Average: 4.4 (12 votes)
Author: umma
Date: 6-20-11
Servings: 2-3
Prep Time: 30 minutes
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I'm used to Japanese/Korean curry, which is usually an instant kind made using spice cubes and adding vegetables and meat. For my second Indian recipe, I decided to try a classic chicken curry using a recipe provided by an Indian friend. So this is my first curry made from scratch, though I did use a curry powder.

Recipe Ingredients:

  • 4 pieces of chicken boneless, skinless thigh (about 1¼ lb)
  • 3-4 tbsp vegetable oil
  • 2 tbsp ginger/garlic paste (ground ginger, minced garlic)
  • 1 large size white onion, minced
  • 3 tbsp curry powder*
  • 1-2 tsp chili powder depending on your preference
  • ¾ cup of water
  • dash salt
  • dash sugar
  • *my curry powder contained: coriander, turmeric, cumin, chili, black pepper, cinnamon, salt, clove, ginger, garlic & nutmeg

Recipe Steps:

  • Cut chicken into small bite size pieces.
  • Heat a pot with 3-4 tbsp of oil, and add chopped onion and stir until it gets translucent.
  • Add chicken pieces - stir and let brown for a little bit.
  • Add 2 tbsp of ginger/garlic paste into the pot -- stir well.
  • Add in curry powder and mix well. Then add ¾ cups of water (or more if you prefer a watery consistency). Stir well, and simmer for 20-30 minutes. Stir occasionally. Add salt and sugar to taste.
  • Serve with rice and/or nan bread.

Serving Size: 2-3
Preparation Time: 30 minutes

Rate this Recipe:
Your rating: None Average: 4.4 (12 votes)
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