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 16 ingredients and 4 steps. Here is how you cook it.

Ingredients of Chicken Curry

It's 3-4 of chicken breasts (depending upon their size) cut into bite-sized chunks.
Prepare 1 tbsp of rapeseed oil.
It's of Large knob butter.
It's 3 of onions, chopped.
Prepare 1 tsp of ginger paste.
It's 3 tsp of garlic paste.
You need Pinch of salt.
Prepare 2 of green chillies, chopped with seeds.
Prepare 1 of red chilli, chopped with seeds.
You need 2 tsp of ground coriander.
It's 2 tsp of ground cumin.
You need 2 tsp of ground turmeric.
You need 2 tsp of garam masala.
You need 2 tbsp of meat masala seasoning mix.
It's 100-200 ml of water or chicken/vegetable stock, if stock to hand.
Prepare 3 tbsp of yoghourt.

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

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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