Chicken Curry. Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, and Great Britain, as well as in the Caribbean. Chicken Curry For Beginners with Curry Powder - By Vahchef @ vahrehvah.com.

This is a basic recipe that can be tried even by beginners. It pairs great with rice, roti or paratha. Can I make a whole chicken curry or can I use boneless chicken? You can have Chicken Curry using 20 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chicken Curry

It's 250 grams of chicken.
Prepare 100 grams of yoghurt.
You need 2 tbsp of ginger garlic paste.
It's 1 tsp of turmeric powder.
Prepare 1 tsp of red chilli powder.
Prepare 1 tbsp of coriander powder.
You need 1 tsp of garam masala powder.
Prepare 1 tsp of chicken masala (optional).
It's 1 of lime juice.
Prepare 1 of potato cut in 4 pieces.
It's 1 handful of fresh coriander chopped.
You need 1 handful of fresh mint leaves chopped.
You need 1 of Salt to taste.
You need 1 tbsp of cumin seeds.
Prepare 1-2 of bay leave.
Prepare 2-3 of each - clove and whole black pepper.
It's 1 of big onion finely chopped.
Prepare 1 of tomato puree (fresh).
Prepare 1/2 glass of water.
Prepare 2 tbsp of oil.

This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful Try this fragrant Mauritian chicken curry with potatoes. It's served with a spiced tomato side dish. Chicken Curry is a rich dish that my whole family loves!

Chicken Curry instructions

Take a bowl, add yoghurt, turmeric powder, red chilli powder,coriander powder, garam masala, 1 tbsp ginger garlic paste, salt to taste, chicken masala and lime juice give a nice mix and add chicken and potato to it. Let it rest for half an hour..
Take a pressure cooker, add oil, once the oil is hot add cumin seeds and chopped onion, fry till mushy and golden.
Next add remaining 1 tbsp ginger garlic paste, mix till the raw smells goes.
Now add cloves and whole black pepper and also a bay leave.
Next goes in a tomato puree give a nice mix and cook untill the oil separates.
Now add the chicken from step one and chopped coriander and mint leaves. Stir and let it cook for 5-10 mins. Keep stirring in between..
Now add water, check and adjust salt and other masalas at this stage and cover the cooker lid and keep it on a low to medium flame untill 3 whistles, then put the flame off..
Let the pressure cooker cool down. Serve hot chicken curry with steam rice/ rotis/bread..

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