Chicken curry
Chicken curry

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, chicken curry. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, and Great Britain, as well as in the Caribbean. Chicken Curry For Beginners with Curry Powder - By Vahchef @ vahrehvah.com.

Chicken curry is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Chicken curry is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook chicken curry using 20 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chicken curry:
  1. Prepare For the Chicken Marinade:
  2. Prepare 2 tablespoons ginger-garlic paste
  3. Make ready 1/2 tablespoon turmeric powder
  4. Take to taste Salt
  5. Prepare 2 tablespoons red chili powder,
  6. Get 1 pound divided bone-in chicken, cut into medium pieces
  7. Make ready For the Spice Paste:
  8. Make ready 1 teaspoon sesame seeds
  9. Get 1 teaspoon cumin seeds
  10. Prepare 1 teaspoon coriander seeds
  11. Take 6 dry Kashmiri chilies
  12. Make ready 5 peppercorns
  13. Prepare 1/2-inch stick cinnamon
  14. Take 3 cloves (2 tablespoons) fresh grated coconut
  15. Make ready 1 cup water
  16. Get For the Curry:
  17. Make ready 2 tablespoons vegetable oil
  18. Get 3 slit green chilies
  19. Prepare 1 medium onion, finely chopped
  20. Get 3 bay leaves

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Instructions to make Chicken curry:
      • To Marinate the Chicken: Mix ginger-garlic paste, turmeric powder, salt, and 1 tablespoon of the red chili powder. Apply to chicken and set aside while you prepare the spice paste and curry.
      • For the Spice Paste: Heat a cast iron skillet until smoking, then turn the heat down. Toast sesame seeds, cumin seeds, coriander seeds, Kashmiri chilies, peppercorns, cinnamon stick, and cloves until they release their aroma, about 15 seconds, stirring constantly so they don't burn. Set aside to cool.
      • Once toasted spices have cooled,blend spices with coconut and 3 tablespoons water until a smooth paste has formed. Set aside.
      • For the Curry: In a heavy-bottomed, lidded saucepan, heat oil until shimmering, then turn the heat down. Add green chilies and bay leaves. Stir until fragrant, about 15 seconds. Add onion and keep stirring until soft but not brown, about 5 minutes.
      • Add spice paste and keep stirring until fragrant and until oil floats on top, about 10 minutes. Add marinated chicken pieces and stir until coated in the spice mix, about 5 minutes. Add remaining water to thin out the mixture for more gravy.
      • Season with salt, stir once, and cover pot. Turn heat to medium. Cook for about 15 minutes or until chicken is tender. Open lid, stir, and serve hot with fluffy white rice.

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