Quick and Easy Indian Chicken Curry
This is a fairly simple and common chicken curry dish that is easy to alter to your personal spice preferences. Even though we're using a readymade curry powder instead of the individual spices, curry is incredibly flavorful for a dish created with such basic ingredients.
Ingredients
- 1 kg Chicken cut into bite size pieces. Chicken with bones is tastes better.
- 3 Red Onion large, chopped. You can add one more onion if you like more gravy.
- 1/2 inch Ginger (1 tablespoon) crushed
- 1 tablespoon Garlic (about 3 cloves) crushed
- 3 medium Tomatoes roughly chopped
- 2 Green chillies chopped, adjust to your taste. Add one more if you like it spicy hot.
- 1 ½ tsp Red Chilli Powder/Kashmiri chili powder If you like less heat, you can use kashmiri chilli powder or mix half/half with chili powder. Adjust to your taste.
- 1/2 tsp Turmeric powder
- 1 tbsp Store bought Chicken Masala Adjust to your taste. If you like more spicy, then add 1/2 tbsp more chicken masala.
- 1 ½ tsp salt
- 4 tbsp oil
- 1 cup hot water
Instructions
Preparation
- Cut Chicken in to medium pieces, Rinse and Drain the chicken pieces in a colander.
- Garlic Cloves and ginger, peeled and crushed
- Coarsely chop Onions, green chilies and tomatoes
Cooking
- Heat the oil in a pan and add the chopped onions.
- Fry on medium-high heat for about 10-12 minutes until the onion is golden brown.
- Add crushed ginger and garlic, stir for another 2-3 minutes over medium heat.
- Add the chopped tomatoes and green chilies and cook for 2-3 minutes on medium heat.
- Add turmeric powder and cook for 3-4 minutes on medium high heat, or until the tomatoes are soft and mushy.
- Now add the chicken pieces and cook for 3-4 minutes on high heat. Reduce heat to medium.
- Add red chili powder, chicken masala, and salt, then stir for another 5 minutes on medium-high heat. Sautee the spices until the oil starts separating (bhuno the masalas without burning). Reduce heat to medium and cook for another 5 minutes.
- Add 1 cup hot water and stir very well. Cover with a lid and cook on low heat for about 15 minutes, until the chicken pieces are cooked very well and the oil start to seperates.
- serve it with tandoori roti, butter naan, plain basmati rice.
Notes
Bhuno/proper sauteeing the spices is one of the most key steps in Indian cooking. If you don't do it correctly, the spices won't be cooked properly, and you'll be able to taste the rawness of the spices in the end.