Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, chicken curry. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chicken Curry is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Chicken Curry is something that I’ve loved my whole life.
This popular Sri Lankan spicy chicken curry is perfect for curry lovers. The authentic way of making Sri Lankan Chicken curry. Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand.
To get started with this particular recipe, we must prepare a few components. You can have chicken curry using 15 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Chicken Curry:
- Prepare 1 large onion
- Get 8 chicken thighs, skinned, boneless (about 800g)
- Prepare 6 garlic cloves, roughly chopped
- Get 50 g ginger, roughly chopped
- Get 4 tbsp Oil
- Make ready 2 tsp cumin seeds
- Prepare 1 tsp fennel seeds
- Take 5 cm cinnamon stick
- Prepare 1 tsp chilli flakes
- Prepare 1 tsp garam masala
- Prepare 1 tsp turmeric
- Get 1 tsp caster sugar
- Make ready 400 g can chopped tomatoes
- Get 250 ml hot chicken stock
- Take 2 tbsp chopped coriander
In a large pot over medium-high heat, heat oil. This is the perfect weeknight curry — it's primarily comprised of ingredients you probably already have on hand: chicken, onions, garlic, pantry spices, heavy cream, and canned tomatoes. Coriander, cumin, turmeric, fennel seeds, cinnamon, pepper, ground mustard, ground cloves, cayenne pepper and salt - these spices build incredible flavor in this dish. Together they create a homemade curry blend.
Steps to make Chicken Curry:
- Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
- Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
- Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
- Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
- Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.
- Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.
- Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes
- Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
- Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.
- Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.
- Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened. you might need to add an extra ladleful of stock or water if the curry needs it.
- Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.
Coriander, cumin, turmeric, fennel seeds, cinnamon, pepper, ground mustard, ground cloves, cayenne pepper and salt - these spices build incredible flavor in this dish. Together they create a homemade curry blend. Olive oil - used for sautéing.; Fresh onion, garlic and ginger - these aromatics add a key depth of flavor.; Low-sodium chicken broth - to. In this family-friendly chicken curry dish, thinly sliced chicken breasts are sautéed with curry powder and simmered in an aromatic, slightly sweet curry sauce thickened with Greek yogurt. If you like chicken curry, try Thai Jungle Curry, which is based on a famous dish from Chiang Mai.
So that’s going to wrap this up with this special food chicken curry recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
