Simple Authentic Chicken Curry

Simple Authentic Chicken Curry 

My Simple Authentic Chicken Curry – This recipe was passed down to me by my Dad and its my go to whenever I want to quickly make a chicken curry. It i has evolved over the years with lots of variations but this is the foundational recipe to begin with. Give it a go and Get Spiced Up!

Ingredients

• 1 x Whole Chicken (skinned & chopped)
• 1 x Large Onion grated (or finely chopped)
• 3 Tblspoons of Cooking Oil
• 1 x Large Tomato – grated
• 1 x Tblspoon of tomato puree
• Chilli/Ginger/garlic paste (Whizz all of the below into a paste)
  • 4-7 fresh green chillies (depends on ow hot your chillies are and how hot you like your curry!)
  • 1 bulb of garlic
  • 1 Large thumb of ginger

Spices

• 2-3 Green Cardamom
• 3-4 Cloves
• 1 stick of cinnamon
• 2-3 Bay leaves
  [Note: If you don’t have the above 4 spices or only have some them, don’t worry, your curry will still taste great]
• ½ tsp turmeric
• 3 tsp’s of Ground coriander and Cumin
• 1- 1 ½ tsp of salt
• ½ tsp of red chilli powder (optional)
• 1 tsp of Maniben’s Family Garam Masala (add at the end of cooking)
• Large handful of roughly chopped coriander

Instructions – Firstly make the base masala paste (steps 1-4)

1. Heat oil in large deep non-stick saucepan, if you have one.
2. Add the grated onions, cloves, green cardamom, bay leaves and cinnamon stick (if you don’t have any or all of these spices don’t worry but they do enhance the flavour and worth adding if you have some or all of them), on a med heat and brown for approx 10 mins, stirring occasionally, do not let them burn!
3. Add the Chilli/Ginger/Garlic paste and keep stirring for approx 10-15 mins (do not let it stick or burn the pan, you may want to slightly lower the heat)
4. Add the grated tomato, tomato puree and all the spices (except the garam masala). Cook on a med heat for approx 15 mins continually stirring until mixture turns into a thick paste. The base masala paste is now ready and you’ve done the hard work, well done!
5. Add the chicken, turn up heat to high and stir through the paste to seal chicken for approx 3-5mins. Lower heat and put the lid on and leave for 15 mins.
6. Stir through and replace lid and leave for another 15mins
7. A sauce/gravy should now start to appear. Top this up with the hot water. (Remember the more water added the more saucy/watery your curry will be!). My little Rule of thumb is to add just enough water to cover the chicken in the base of the pan. Once this is done replace the lid and leave for a further 30mins – 45mins until the chicken is cooked.
8. Turn off the heat add the Garam Masala and half the chopped coriander, and stir through. Leave to stand for 5-10mins with the lid back on. Add the rest of the chopped coriander just before serving.

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