Everyday chicken curry
Curries With Bumbi · ♥ 1.8K likes · 225.8K views · 5 min video
Read about chicken in the BrightCulinary Book
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Ingredients
Method
Techniques
- 30 g ginger
- 1.3 kg bone-in chicken, leg and thigh pieces
- 470 g potato
- 3 whole whole green chillies
- 2 whole large onions
- garlic
- 1 whole green chilli
- 3 whole large tomatoes
- water (optional)
Grind the onions, ginger, garlic, green chilli and tomatoes in a blender to a smooth paste without water, adding a few tablespoons only if the blades struggle. The paste can be made the night before.
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 2 tsp Kashmiri red chilli powder
- 1 tsp turmeric powder
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- 1 tbsp oil
Mix the bone-in chicken with ground coriander, cumin, Kashmiri chilli powder, turmeric, salt, black pepper, all the paste and a tablespoon of oil; marinate 30 minutes if there is time.
Spicing the chicken
- ¼ cup oil
- ¼ tsp salt
- turmeric powder
Optional: heat a quarter cup of oil in a pot on medium; when warm add the potatoes with a quarter teaspoon of salt and a pinch of turmeric; on high heat stir until golden brown but not fully tender; take out.
- 2 whole dry bay leaves
- 1 whole cinnamon stick
Pot on medium-high: add two dry bay leaves and a cinnamon stick, then slowly add all the chicken; stir on high heat until the gravy boils.
- 1 tsp garam masala powder
- 1 cup hot water
- 1 tsp sugar (optional)
Add garam masala, whole green chillies (whole so the heat stays inside), a cup of hot water and optional sugar.
Garam masala, water and the finish
- coriander leaves
Add coriander leaves, taste and adjust salt or chilli powder; to thicken, reduce uncovered on high heat, stirring gently from time to time.