Chicken Curry recipe is a Most Popularly known and cooked Chicken recipe, made throughout the World, but with lot of variations. Though Chicken Curry is in existence throughout the World, the native land is South Asian and South East Asian Countries. The Caribbean name of Chicken Curry is Curry Chicken and is with lot of variations. This particular recipe is cooked with lot of regional variations and lot of taste differences. This is the only recipe available in small shops and Five Star Hotels and Restaurants.
Chicken Curry recipe is normally prepared with ground onion, tomatoes ginger garlic paste and lot of spices. The Indian Chicken Curry recipe is with additional Spices. The South Indian Curry is seasoned with Curry Leaves and Coriander. The taste varies a lot from sweet to hot depending on the quantity of tomatoes added. The Chicken Curry with more sweet tomatoes and butter is popularly known as Butter Chicken.
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Throughout the World this is prepared and eaten with wide variety of breads, chappathis, rotis, parathas and rice. The Chicken Curry recipe is usually taken with Indian breads such as Paratha, naan, chappati or Roti and with rice in South India.
The taste and color will vary regionally and you can also make it with little variations to suit your taste. The ideal chicken suitable for this is curry cut chicken with bones, but you can make it with boneless chicken also.
Now let us see, how to make Chicken Curry.
Ingredients:
- Chicken – 300 gms
- Onion – 1 big
- Ginger – 1 inch
- Garlic – 6 cloves
- Tomato – 2
- Coriander powder -1 tsp
- Red chilli powder – 2 tsp
- Turmeric powder – ½ tsp
- Garam masala powder – ½ tsp
- Cumin powder – ½ tsp
- Salt – to taste
- Oil – 2 tbsp
- Coriander – for garnishing
- For Seasoning:
- Cumin seed – ¼ tsp
- Fennel seed – ¼ tsp
- Red chilli – 5
- Cinnamon -1 inch
Method
Clean the Chicken nicely and keep aside. Chop onion and tomato. Peel Garlic and Ginger. Grind Ginger, Garlic and Onion together in a mixie.
Grind tomato separately.
Heat oil in a pressure cooker, add seasonings such as cumin, fennel seeds, cinnamon and red chillis. When they crackle add onion paste, sauté till the raw smell goes.
Then add the powders one after the other and sauté till the nicely cooked smell comes and the raw smell goes. Add tomato ground in the mixie or add tomato puree.
Then after a few minutes add the chicken and sauté well, when it gets mixed well add the required amount of water and again mix well.
Then close the pressure cooker with the lid and cook for a while till one whistle comes. Then release the pressure or when the pressure subsides, open the pressure cooker and boil till the gravy stage or thick texture is attained.
Then remove from the flame, garnish with coriander and serve with Indian breads or Rice. As a side dish goes well with all main breads.
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