Chicken curry is the subcontinent dish which is originated in Indian subcontinent. It is a common delicacy I Indian subcontinent, and also eat in Southeast Asia and Great Britain as well as it is also popular in the Caribbean.
There are three types of chicken curry
- Red chicken curry
- Yellow chicken curry
- Green chicken curry
Above chicken curry describe or categorized by their color of paste. The color of curry is come from the paste which is used to made chicken curry. The above chicken curry are from Thailand. In India, we only made red chicken curry.
How to make chicken curry
Ingredients
- 1/2 kg chicken
- 3 to 4 tablespoon oil
- 2 cups (0.47 liters) onions chopped
- 1 1/2 tablespoon garlic ginger paste
- 1 cup (0.24 liters) tomatoes (or you can use tomato Purée)
- 2 tablespoon coriander leaves chopped
- 1 cup (0.24 liters) hot water or you can use coconut milk
- Salt as needed
- 3 green chilies or (you can use more if you are a spicy lover)
Some spices
- 1 curry leaves (tej patta)
- 4 cloves (laung)
- 2 inch (5.08 cm) cinnamon (dalchini)
- 3 green cardamom (elaichi)
Steps of making chicken curry
First boil the chicken, or you can cook the chicken in curry so you do not need to boil the chicken specially. But you will boil the chicken for perfect taste.
After boiling chicken, we start making curry, for that we need pot. The above is only for boiling chicken not for curry.
- Heat 2 tablespoon oil in nonstick pan(kadai).Sautécinnamon(dalchini), 4cloves(laung),3cardamom(elaichi), and curry leaves(tej patta) fry them in oil for a minute whenever they turn in fragment.
- Add 1 cup (0.24 liters) fine chopped onion and small pieces of chilies or you can use onion paste. Stir and fry them until the onion turn into golden color.
- Then add garlic paste but be sure that the onions turns into golden. Add 1 tablespoon oil optionally.
- Sauté the bother paste until the raw smell disappears.
- Add tomato purée with turmeric powder and salt. (You can use fine chopped tomato for curry)
- Fry tomato purée until the raw smell disappears.
- Add 1 tablespoon chili powder if you are a spicy lover.
- Take to mat the burn the mixture, at this stage the smell of raw ingredients have to go away.
- Add 1/2 kg chicken, add 1 teaspoon garam masala powder, 1 teaspoon biryani masala, handful for coriander leaves and 1 teaspoon simple garam masala which we use in any curry.(You can use ready made masala which we buy from shop)
- Saute 4 minutes until the chicken turns pale.
- Cover the pan and cook the chicken for 4 to 5 minutes in low flame, while it gets cooked heat 1 cup (0.24 liters) water separate for 1 minute.
- Pour the hot water be heated as needed, we use hot water because cold water may turn the meat hard.
- Eyes on water that you add, the amount of water is partially cover the chicken. Cook the chicken in low flame for 13 minutes. The time of cooking chicken is depends on size of chicken peaces.
- Then check the chicken piece with the fork it must be soft and fall from bone easily.
- Serve the chicken curry with tandoori roti, jeera rice, and enjoy the taste.
Fat %Daily value:
Total fat 3 grams: 4%
Saturated fat 1.2 grams: 6%
Cholesterol 8 milligrams: 2%
Sodium 154 milligrams: 6%
Potassium 179 milligrams: 5%
Total carbohydrate 16 grams: 5%
Dietary fiber 2.3 grams: 9%
Protein 6 grams: 12%
vitamin C: 8%
Iron: 4%
Vitamin B-6: 5%
Magnesium: 2%
Calcium: 2%
vitamin D: 0%
Cobalamin: 0%
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