Classic Chicken Curry

by Burgermeister | September 23, 2007 5:19 pm

[1]I cooked many curries at University, but generally either cooked Thai style or just made up a random recipe. As I have some Indian colleagues at work, I asked them for a curry recipe, and got what is a basic Indian chicken curry recipe, but very good all the same.

Rather than list the ingredients, I’ll just give the method.

First, chop a large onion, some garlic, ginger and green chillies. Fry the onion in oil, adding salt (this speeds up the browning process) and then add the garlic, ginger and green chillies. Add some ground pepper at this point too, and throw in a cinnamon stick.

Now chop some chicken breasts, and add them to the pan. Then add a couple of heaped tea spoons of yellow powder (ground turmeric), red powder (chilli powder) and cumin. Also add some coriander if you like. Add a couple of cups of water, then bring to the boil, and simmer.

[2]That is it really. Add more chilli if you like it hotter. I like to add a couple of teaspoons of garam masala too, just for some more flavour. Serve with plain boiled basmati rice.

I have used the same recipe to make Bombay potatoes (aloo gobi) and have also made a tasty meal using both chicken and potatoes in the curry. If you add plenty of potatoes you do not need to cook rice with it, which saves some time.

The two photos of curry here have added tomato sauce, which one of my colleagues recommended. Personally I prefer them without the tomato sauce though, but if you like a more tomatoey curry, then added some puréed sauce at the same time as you add the chicken. Do not use lumpy, chopped tomatoes, make sure the sauce is smooth, i.e. a Passata sauce.

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