I know this is a well known and loved dish, even in America – so if you have always wanted to find a great Chicken Curry recipe, look no further. I decided, in a matter of a few moments, that I wanted to cook this for dinner one night. I had all the spices handy, since I cook Indian food often. If you are not familiar with using so many spices, or cooking Indian food, this recipe may not be a good last-minute option for you.
I searched for a great recipe, when I remembered my friend Anil Mahato posted a recipe on his youtube channel. I decided to give it a try.
One thing I learned about Chicken Curry that I did NOT know before, is that it contains no curry! Curry is a word used to describe the sauce or gravy of the recipe, not the spice.
So to my dad, who says he doesn’t like curry – give this a try!
To watch Anil’s video recipe, click here.
What you will need
- 7-8 Sprigs of fresh Coriander
- 4-5 Sprigs of fresh Mint
- 1 Tablespoon of Turmeric
- 2 Tablespoons of Chicken Masala
(I made my own Chicken Masala, you can too.)
- 1.5 Tablespoons of Garam Masala
(I also make my own Garam Masala. You can too.)
- 1 Tablespoon of Cumin Seeds
- 20-25 Cloves of Garlic
- 1 Small piece of Ginger
(You can use a Ginger Garlic paste if you wish, instead of using fresh Ginger and Garlic)
- 1-2 Tablespoons of Salt
(Go with whatever you like)
- 1 Lb of Chicken (white or dark meat)
- 3 Tomatoes
- 3-4 Green Chilies
(You can find these in any Indian market.)
- 1 Lemon
- 5 Tablespoons of Vegetable Oil
(Yes, you can substitute.)
- Finely chop the Onions, Tomatoes, Coriander & Mint, keeping them separated.
Put your chicken into a big bowl, before washing it. Squeeze the lemon over the raw chicken and mix it up. I was a bit doubtful when I first saw this, but when I tried it myself I noticed how efficient it was. It helps remove blood and fat when rinsing.
Leave the lemon on for one minute before rinsing it off, and otherwise cleaning the chicken.
- At this time you can chop the chicken if you are using chicken breast, into chunks.
- Heat your oil in a deep frying pan, on medium-high.
- Once the oil is hot, take a step back – be careful, and drop your Onions in the oil, stir well and cover it for a few minutes until the Onions gain a bit of color. Stir to prevent them from sticking to the pan.
- Meanwhile, blend the Chilies, Ginger and Garlic into a paste in a blender or mixer.
- When the Onions are ready, drop the Cumin seeds in and cook for half a minute.
- Put the chicken in the oil with the Cumin seeds and mix it, so the chicken is covered in oil. Cover it and let it cook, but check it from time to time, to make sure it doesn’t stick to the pan. Cook for 5 minutes.
- Insert the Chili/Ginger Garlic paste you made, as well as the Turmeric and mix well.
- Cover and let cook for 1-2 minutes.
- Now put the Tomatoes and Salt and mix well.
Cover, but check on it every 30 seconds, as you don’t want it to stick.
- Once the tomatoes are well mixed, scoop your Chicken Masala and Garam Masala into the mix and stir. Cover and cook for 5 minutes.
- Put Mint in, mix, and cover for one minute.
- Put Coriander in, don’t mix, cover and turn off the heat. Wait for one minute and then mix.
Your Chicken Curry is ready to eat!