Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken curry. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain as well as in the Caribbean. Chicken pieces are cooked in an aromatic, deliciously seasoned curry sauce then it's finished off with cream for richness and cilantro for color and freshness.
Chicken Curry is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Chicken Curry is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook chicken curry using 16 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chicken Curry:
- Make ready 3-4 chicken breasts (depending upon their size) cut into bite-sized chunks
- Make ready 1 tbsp rapeseed oil
- Prepare Large knob butter
- Make ready 3 onions, chopped
- Get 1 tsp ginger paste
- Make ready 3 tsp garlic paste
- Prepare Pinch salt
- Prepare 2 green chillies, chopped with seeds
- Prepare 1 red chilli, chopped with seeds
- Make ready 2 tsp ground coriander
- Make ready 2 tsp ground cumin
- Prepare 2 tsp ground turmeric
- Get 2 tsp garam masala
- Prepare 2 tbsp meat masala seasoning mix
- Get 100-200 ml water or chicken/vegetable stock, if stock to hand
- Get 3 tbsp yoghourt
We use chicken breasts and chicken thighs for our curry recipes. Make this your go-to special chicken curry. Straight from the kitchen of London's Kolamba restaurant, this Sri Lankan recipe uses. Chicken Curry is a rich dish that my whole family loves!
Steps to make Chicken Curry:
- Heat the butter and oil in a wok or large frying pan. Add the onions, ginger paste, garlic purée and salt and fry at a high temperature until the onions turn golden, stirring occasionally to avoid sticking.
- Stir in the chillies and all the spices and heat through but avoid burning. Then add the chicken and stir well. Fry on a high but not maximum heat for around 12-15 minutes, until the chicken is just cooked. Don’t leave this unattended for long and, if necessary to avoid sticking or burning, add a little water or stock. Do this sparingly and only a very little at a time.
- When the chicken is cooked, slide the wok off the heat and stir in the yoghourt. Return your pan briefly to the heat to warm the yoghourt and empty onto a warm serving dish.
- Garnish with fresh coriander leaves, if desired.
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