South Asia / Main
Curry Chicken I
This curry chicken dish isn't very spicy unless you make it that way. In fact, change the ingredients to suit your own taste and it will probably taste better. Instead of coconut cream or milk you can use heavy cream.
Ingredients
- whole chicken1 whole
- garlic, minced4 clove
- salt2 tsp
- red chile powder2 tsp
- garam masala2 tsp
- red pepper powder1 tsp
- yoghurt150 ml
- coriander leaves20 leaf
- ground black pepper1/2 tsp
- onions, sliced into rings2
- green chiles2–3
- tomato, finely chopped1
- olive oil or sunflower oil, or sunflower oil2 tsp
- cashews, ground3
- curry powder, or to taste1 tsp
- coconut milk or cream, optional; or coconut cream100 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Cut the chicken into 5–7 cm pieces and slice them at edges with a knife.
Combine garlic, 1 tsp salt, 1 tsp red chili powder, 1 tsp garam masala, red pepper powder, yoghurt, coriander leaves, and ground black pepper in a large bowl.
Add the chicken pieces, and marinate for 8 hours in refrigerator.
In a large pot, fry onion rings, green chilies, and tomato in olive or sunflower oil over low heat until onions are light yellow.
Stir in remaining 1 tsp garam masala, 1 tsp red chili powder, and ground cashews.
Add chicken pieces, and fry them for about 5 minutes while gently stirring.
Add the marinade and water until all chicken pieces are submerged. Add coconut milk if desired.
Allow the dish to cook over low to medium heat for 30–45 minutes.
Remove from heat and wait for a few minutes until the chicken pieces are tender and have absorbed the sauce.
Serve with rice (Basmati variety works well).
Inferred This region is inferred from the ingredients（evidence：garam masala、yoghurt、coriander leaves、cashews, ground）
