Chicken
Curry 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 is normally prepared with ground onion, tomatoes ginger garlic paste and
lot of spices. The Indian Chicken Curry 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.

Throughout
the World this is prepared and eaten with wide variety of breads, chappathis,
rotis, parathas and rice. The Chicken Curry is usually eaten with Paratha or
naan or 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.

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

Chicken
Curry 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.