Indian Chicken Curry, The Kooky Way
First off, a special shout out to the very considerate and helpful team at WordPress for launching a new recipe plugin which lets readers print recipes while providing a ready reckoner in terms of the number of servings, time it would take to cook a particular dish and the level of difficulty. Well done and thank you!
Coming to today’s chicken curry, it is very simple and straightforward and does not require any fancy or special ingredients. If you have the essentials like onions, tomato, ginger, garlic and spices in your kitchen, you are good to go.
In fact, to make it even simpler for you, my dear kooky readers, I am providing the following template which shows how you can substitute and/or improvise to cook an uncomplicated yet exquisite chicken curry.
sometimes, the simple route is the best route and that is the case with this recipe
|In This Recipe||Substitute Options|
|Chicken pieces on the bone||Boneless chicken|
|Onions, finely chopped||Onions, sliced OR onion paste|
|Homemade ginger & garlic paste||Grated ginger & grated garlic OR ginger & garlic paste from a jar|
|Fresh tomatoes pureed||Fresh tomatoes chopped OR tomato puree from a can or a tube OR a can of plum tomatoes|
|Whole green cardamom, cinnamon, clove, black pepper and bay leaf||Flavours the oil but if you don’t have these you can forget about them|
|Homemade powdered garam masala||Shop bought powdered garam masala OR a mixture of ground cumin, coriander and black pepper|
|Cooked on low heat for 2.5 hours||Cook in a pressure cooker OR slow cooker/crock-pot|
In my opinion, the only ingredient that you cannot substitute – and really adds to the flavour of the final dish – is fresh coriander. But again, if you don’t like or don’t have just ignore.
You can also use this recipe and template for lamb, mutton, pork or beef.
Goes very well with plain rice, roti, naan or bread.
1.5 Kilo chicken pieces on the bone
500 Grams onion
250 Grams tomato
150 Grams fresh ginger
150 Grams garlic
2-3 Fresh green or red chilli
1 Tablespoon turmeric powder
1 Tablespoon chilli powder
2-3 Bay leaves
5-6 Green or black cardamom
10-12 Black peppercorns
2-3 Stick cinnamon
1 Tablespoon garama masala powder
1 Tablespoon kitchen king masala (optional)
1 Tablespoon kasoori methi/dried fenugreek (optional)
1 Tablespoon oil
Salt to taste
- Peel, wash and finely chop the onion.
- Make the ginger & garlic paste. Peel the garlic. Peel, wash and chop the ginger. Throw both in a food processor with some water and blend till you get paste-like consistency.
- Wash and puree the tomato.
- Wash and slice the chilli.
- Clean, chop and wash the fresh coriander.
- Wash or wipe the chicken pieces.
- Heat the oil in a deep pot which has tight fitting lid.
- Add the bay leaves, cardamom, clove, peppercorn and cinnamon. Stir for about 15-20 seconds.
- Next, add the copped onion, chopped chilli and salt to taste. Mix well, lower the heat, cover and let the onions cook for 10 minutes.
- Uncover, add the ginger & garlic paste, mix well and cook for 3-4 minutes.
- Add the tomato puree, turmeric powder, chilli powder, garam masala powder and kitchen king masala (if using).
- Combine everything and let this mixture cook for about 5-7 minutes.
- Next, add the chicken pieces (no need to brown them) and about 4-5 cups of water. Don’t worry if it looks watery, the gravy will thicken as the chicken cooks.
- Stir well, cover and cook for 2 hours.
- Uncover, add the kasoori methi (if using) and check to see whether you need to add any more salt or chilli or powdered masala. Stir, cover and cook for 30 more minutes before taking the pot off the heat.
- Let the chicken curry sit for about 5-10 minutes and garnish with fresh coriander before serving.
- Adjust cooking time according to the type of chicken you are using (boneless or on the bone) and whether you are cooking the way given above or in a pressure cooker or a crock-pot.
- The quantity of ginger and garlic may seem an awful lot but their paste forms the basis of the curry (along with tomatoes).