Chicken curry is an extremely popular Indian dish. Although there are many types of chicken curry recipes and each region in India has their indigenous way of cooking chicken curry, this chicken curry recipe is the basic one and is common to all the regions.
The main ingredient of chicken curry is garam masala, which imbibes a better taste when prepared at home. The aroma and flavor of the freshly prepared masala remains intact, which in turn imparts a better taste to the dish.
Preparation time: 20-25 minutes
Cooking time: 25-30 minutes
1 kg chicken, with-bone and skinless
3-4 medium sized onions, thinly sliced
½ teaspoon of turmeric powder
2 tablespoons of coriander seeds
2 teaspoons of garlic paste
1 3-inch cinnamon stick
2 teaspoons of cumin seeds
½ teaspoon of ginger powder
1-2 green chilies, roughly chopped
18-20 black peppercorns
2-3 tablespoons of vegetable or soy bean oil
4 large tomatoes, finely chopped
1 teaspoon of red chili powder
4 large black cardamoms
Salt, to taste
2 tablespoons of fresh coriander leaves, finely chopped
2 teaspoons of ginger paste
2-3 dried bay leaves
3 cups of water
1. Take a skillet and place it on the stove. Maintain the flame on low and then put the coriander seeds, cumin seeds, cinnamon sticks, black cardamoms, bay leaves and the black peppercorns in the skillet. Shake the skillet occasionally to roast the spices evenly. Let the spices roast for 30-35 seconds or until they start liberating a wonderful aroma. Once done, turn off the stove and let the spices cool down a bit. Now dump the roasted spices in a spice grinder and grind them up into a fine powder.
2. Next, take a large pot and pour 2-3 tablespoons of cooking oil in it. Adjust the flame on medium low and let the oil get heated up. In the meantime, rinse and peel some onions and then slice them thinly. Once done, dump the onion slices into the hot oil and then sauté them until they turn translucent and tender. Once you reach the desired softness, add the ginger and garlic paste to the sautéed onions and then give them a nice stir.
3. Once the ginger and garlic paste are sautéed and turn aromatic, dump-in the finely chopped tomatoes. Now cover up the pot with a tight lid and let the tomatoes cook for 7-8 minutes or until they turn soft and mushy. Once that happens, add the turmeric powder, red chili powder, salt and green chilies to the tomato and onion mixture. Once everything is added, stir the mixture briefly and then dump-in the chicken pieces. Stir and cook the chicken pieces with the curry mixture and then cover up the pot with its lid to cook the chicken for a few more minutes.
4. Let the chicken cook for 3-4 minutes and then add the prepared garam masala powder and the ginger powder to the chicken. Stir the chicken pieces to combine the garam masala powder with them and then cook the chicken covered for another 5-6 minutes. Once the time elapses, pour the water into the pot let the curry come to a boil. Check the curry after 10-12 minutes. If it has thickened up a bit, add the chopped fresh coriander and then give a light stir to mix. Serve the dish with white steamed rice or pulao.