Home - style chicken curry
After having many requests for a simple chicken curry I have relented. So here it is! Chicken curry is an iconic Indian dish. However, it has so many interpretations and methods, with or without cream or yogurt, brown onions, brown chicken etc.
I learned to make chicken curry with my Mum. She taught me Gujarati style chicken curry but, over the years I've tweaked it slightly having seen how other communities make it. However, I've still kept some of the Gujarati ingredients such as potatoes, no ghee, no yogurt or cream.
I hope that many of you that are curry novices will have a go at this simple curry. Don't be frightened of the length of the spice list...remember buy in small quantities and use up. One tip I would give you is that make the curry the day before you want it so the spices have time to mellow and really flavour the chicken, so its a perfect dinner party dish and you only need make rice, naan or chapatis.
Prep and cooking time 1hr 30min
1 or 2 inch pieces of cinnamon or cassia bark
3 or 4 cardamom pods split (press pod with flat part of knife)
2 finely chopped medium onions
1 heaped tsp chilli powder or more if like it hot
1 level tsp turmeric powder
2 diced vine tomatoes or half a can of chopped tomatoes
1 medium skinless chicken jointed into approx. 16 pieces
2/3 medium potatoes halved
1/2 tsp garam masala - to garnish
1 tbsp chopped coriander - to garnish
Heat oil in a heavy based pan add the whole spices ( star anise, cinnamon, cloves, cardamom and bay leaves) allow them to sizzle for a minute.
Now add chopped onions and brown at a medium heat stirring occasionally, so the onions don't catch at the bottom. This will take a good 10 to 15 mins so be patient.
To the browned onions add the ginger and the garlic; stir and cook for about a minute.
Meanwhile, in a small bowl place the powdered spices, add half a cup of water and mix thoroughly.
Add the spice, water mix to the onions and cook on low heat until all the water has evaporated and the oil begins to separate from the onions and spices...this will take at least 5 to 10 mins...add a little more water if the spices begin to stick and oil hasn't separated.
Add the tomatoes and cook, stirring occasionally, for at least 20 mins (add a little more water if the tomato starts to stick).
To the tomatoes add the chicken, stir bring up to boil, turn heat down to medium low put a lid on cook for 10mins then add potatoes; stir. Season with salt. Cook for a further 30 mins with a lid on or until chicken and potatoes are tender. If the there isn't enough sauce add a little water.
Garnish with garam masala and coriander. Serve with a squeeze of lemon, rice, naan or chapatis and a pickled onion salad.
