Recipe: Delicious Chicken Curry

Chicken Curry. Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain as well as in the Caribbean (where it is usually referred to as curry chicken). Tender morsels of chicken breast are simmered in a fragrant combination of Bengali flavors including turmeric, ginger, cinnamon, cardamom, and cloves.

Chicken Curry is a rich and aromatic dish that my whole family loves! Tender chicken in a flavorful sauce is served over white rice. This easy staple chicken curry is a fantastic recipe for family dinners. You can cook Chicken Curry using 15 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chicken Curry

1. You need 500 gms of chicken.
2. Prepare 1 tbsp of gingergarlic paste.
3. You need 1/2 inch of cinnamon.
4. It's 2 tbsp of oil.
5. Prepare 3 of cloves.
6. It's 3 of green cardamom.
7. You need 2 of onion finely chopped.
8. Prepare 3 of bay leaves.
9. It's 1 tbsp of red chilli powder.
10. You need 1 tbsp of Coriander powder.
11. Prepare 1 cup of tomato puree.
12. Prepare 1/2 tbsp of turmeric Powder.
13. You need leaves of Fresh coriander.
14. You need 1/2 tbsp of garam masala powder.
15. You need to taste of Salt.

It's made with just a handful of Cook up a chicken curry packed with spices and a bit of sweetness from apricots and jaggery. Learn how to make the best with basic pantry staples. Simple Indian chicken curry made delicious, spicy and hot with minimum ingredients. This easy chicken curry recipe from Delish.com comes together faster than it takes the takeout guy to And it's primarily comprised of ingredients you probably already have on hand—chicken, onions.

Chicken Curry instructions

1. Heat oil in a non stick pan add bay leaves, cardomoms, cinamons, cloves and saute till fragrant..
2. Add finely chopped onion and saute till well browned.Add Ginger garlic paste and saute for a min..
3. Add turmeric powder, red chili powder, Coriander powder and tomato puree mix well and cook till oil separate..
4. Add chicken pieces and salt mix nicely, cover and cook for 20 mins..
5. Garnish with Coriander leaves and serve it with zeera rice or hot parathas..

We use chicken breasts and chicken thighs for our curry recipes. Make this your go-to special chicken curry. Straight from the kitchen of London's Kolamba restaurant, this Sri Lankan recipe uses. We first encountered "Chicken Curry in a Hurry" in Mark Bittman's Quick and Easy Recipes from the New York Times. Can I make a whole chicken curry or can I use boneless chicken?