Basic Indian chicken curry
Curries With Bumbi · ♥ 69 likes · 2K views · 6 min video
Read about cut-up (8-cut) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 kg bone-in chicken pieces
- 2 whole large onions
- 3 whole tomatoes
- 3 inches ginger
- 10 cloves garlic
- 1 inches cinnamon stick
- 8 whole green cardamoms
- 8 whole cloves
- 2 whole bay leaves
- 1 tsp turmeric powder
- 1 tbsp paprika
- 2 tsp salt
- 3 whole large potatoes
- 8 tbsp oil
Chop one onion small and blend the other to a fine paste. Peel the ginger and garlic and blend them to a paste as well.
Heat eight tablespoons of oil in a large pan on medium heat, add the two bay leaves, then the onion paste, taking care as the oil splatters.
Stir on medium to high heat until the water evaporates and the mixture looks dry and the oil leaves the sides.
Add the ginger garlic paste and keep stirring on high heat until the whole mixture is well fried and dry.
Add the chicken pieces and stir on high heat, then add the chopped onion and stir well.
Browning the chicken and chopped onion
Keep stirring until the oil leaves the sides again, then add the paprika or chili powder, the turmeric and the salt, and stir on medium heat.
Ground spices and salt
Add the chopped tomatoes and the potatoes and mix on high heat until the potatoes are well coated in the spice mixture.
Tomatoes, potatoes and a covered simmer
Level everything into one layer, cover, and cook about 25 minutes on very low flame, uncovering to stir from time to time. Add a cup of water if you want more gravy.
- 1 cup water
Meanwhile grind the cinnamon stick, cardamoms and cloves to a fine powder, or use a teaspoon of store-bought garam masala.
- 1 tsp store-bought garam masala powder
After 25 minutes uncover, add the garam masala and stir; test the potatoes and chicken with a fork and cover for another five minutes if they are not soft.
Finishing the curry