ISO chicken curry recipe
Well, first of all, Indian "curry" is often a term used to refer to a number of different preparations/styles. So my idea of a good "curry" may not be yours. That being said, my husband makes a pretty good Indian chicken "curry". I think of it as a stew. This is somewhat in the style of Surat, his home town:
Jerry is dictating this, so forgive the casual style....he cooks like he talks, btw
One onion, finely chopped, and two cloves garlic.
Saute the onions and garlic until limp. Add one three inch cinnamon stick, broken up, and 10 whole cloves. Add a cut-up chicken and brown. Add enough water to cover chicken. Add one large potatoe, peeled and cubed. (1/2 inch cubes). Add one large tomatoe, chopped. Add one cup frozen peas. Add one heaping tsp. tumeric, one bay leaf, 1/2 tsp. ground cumin, 1.5 tsp. salt, 1 tsp. crushed red hot pepper, 1/4 tsp. black pepper, 1/2 tsp. coriander powder, 2 heaping tsps. sugar, 1/2 TBSP. fresh lime juice, 1 tsp. fresh grated ginger, and a handful of fresh cilantro, chopped. If not allergic, add a handful of unsalted roasted peanuts. Add a handful of golden raisins. Simmer until done. Sauce should be a thick gravy...add water if necessary. Taste and adjust seasonings. (If you want, you can deskin the chicken before cooking, or even pre-boil it and deskin it).
Serve with steamed rice and flour tortillas or naan.
I'm a CHICKEN TIKKA MASALA fan myself. Try this:
Chicken Tikka Masala
by Jo' Pratt
from Nation's Favourite Food
Preparation time overnight
Cooking time 10 to 30 mins
4 skinless, boneless chicken breasts
4 tbsp readymade tandoori paste
2 tbsp natural yoghurt
3 tbsp vegetable oil or ghee (clarified butter)
1 cinnamon stick
8 cardamom pods
1 large onion, finely chopped
3cm/1¼in piece of fresh ginger, peeled and grated
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½-1 tsp cayenne pepper (depending on how hot you like it)
1x200g can chopped tomatoes
150ml/5fl oz chicken stock or water
1½ tsp garam masala
½ lemon, juice only
½ tsp salt
1. Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Leave to marinate in a non-metallic dish for at least a couple of hours (or overnight), stirring occasionally.
2. Heat the oil or ghee in a deep frying pan, and when it's very hot add the cinnamon, cardamom pods and onion. Fry for about 5-6 minutes until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper.
3. After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3-4 minutes, then add the tinned tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes. Serve straight away with rice or naan bread.