Ingredients:
4 Chicken Breasts cubed (optional: use combo of chicken thighs and chicken breast)
1 large onion chopped
1 cup of crushed tomatoes or 2 medium tomatoes chopped
2 tsp chopped garlic
2 sprigs of curry leaves
1 green chilli
2–3-inch piece of ginger chopped
2-3 heaping Tbsp chicken masala powder (Indian grocery store brand)
2 Tbsp mild curry paste (I use Patak’s brand)
2 cups of water
2-3 Tbsp olive oil
2-3 Tbsp coconut oil
1 tsp mustard seeds
1 tsp cumin seeds
1 cinnamon stick
Salt to taste
Recipe:
1. Heat a deep Dutch oven or deep pot on medium/high heat for a few minutes. Add oils as listed or enough oil to coat the bottom of the pot, depending on size chosen. Heat oils for 2-3 minutes.
2. Add mustard seeds and allow them to pop. Put the lid on the pot to contain the seeds in the pot.
3. Add cumin seeds and cinnamon stick and heat it through in the oil for 1 minute.
4. Add the onions, ginger, curry leaves, garlic, and green chili to the pot and sauté until the onions are translucent.
5. Reduce the heat to medium-low and add the chicken masala powder. Sauté the onion mixture again until the raw smell of the spices dissipate and merry with the onion mixture.
6. Add the tomatoes and curry paste as well. Mix everything together until the onion/spice mixture forms a thick gravy.
7. Increase the heat to medium-high and add the cubed chicken pieces to the pot. Thoroughly coat the chicken with the thick onion/spice mixture gravy until it’s uniformly coated.
8. Add 2 cups of water and slowly stir everything together, scraping any brown bits from the bottom of the pan with it. The water level should not cover the chicken entirely. This will ensure a thicker curry consistency. The Chicken will release water as it cooks. Add Salt and mix,
9. Cook the chicken curry in the pot covered on medium-high heat for 45 minutes. If more water is needed to loosen up curry consistency, do so 15-20 minutes into the cooking time. Add water as needed to obtain desired consistency. Always stir occasionally so that the curry is cooking evenly. If curry consistency is too thin, place the lid of the pot slightly ajar onto the pot.
10. Within 45 minutes this flavorful chicken curry can be enjoyed with Rice, Roti, or Naan, and a veggie side dish.
https://youtu.be/6hOy0X23YXc
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