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 cook Chicken Curry using 15 ingredients and 12 steps. Here is how you cook that.

Ingredients of Chicken Curry

You need 1 of large onion.
It's 8 of chicken thighs, skinned, boneless (about 800g).
You need 6 of garlic cloves, roughly chopped.
Prepare 50 g of ginger, roughly chopped.
Prepare 4 tbsp of Oil.
It's 2 tsp of cumin seeds.
You need 1 tsp of fennel seeds.
It's 5 cm of cinnamon stick.
It's 1 tsp of chilli flakes.
It's 1 tsp of garam masala.
You need 1 tsp of turmeric.
You need 1 tsp of caster sugar.
You need 400 g of can chopped tomatoes.
Prepare 250 ml of hot chicken stock.
You need 2 tbsp of chopped coriander.

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

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..

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