| Basic Chicken Curry |
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Description |
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Chicken Curry is a common delicacy in South Asia (specifically Pakistan and India), East Asia, as well as in the UK and Caribbean. The main ingredients in this dish are chicken and curry. The curry powder along with an array of other spices including, masala powder, saffron, ginger and so on (depending on cookery style), are mixed to form a sauce to blend in with the chicken.
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Recipe:
1/3 cup vegetable oil (or Ghee)
1 Finely Chopped Onion
6 Curry Leaves - (you will find these in your asian shop in little plastic bags)- chop with scisors
2 tsp Fenigreek leaves (dried)
8 Birds Eye Chillis (dried)
Pan Lid on
6 mins Low - med Heat
(The Darker the onions, the meatier the taste, the Lighter the onions, the sweeter the taste)
add 2 thirds of a slightly salted cubed chicken fillet
mix together
1 tsp corriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp tumeric
stir in and fry for slightly less than 1 min. (if you have used enough oil, the spices should not go too dry)
stir in 1 tin chopped tomatoes,
you should now see the finished colour/texture appear.
If you have some fresh corriander, chop ½ a dozen stalks and mix in
save the leaves to chop and scatter on top when you serve
fast simmer for no more than 10 mins or chicken will dry out.
Serve with Chippatis or Nan