Chicken Curry is made from the basic spices that make up commercial curry powder, chili powder, turmeric, coriander, garam masala and cumin. Add to this some fresh chopped ginger, onions, garlic and tomatoes and you have the makings of an amazing dish.
Start this dish early in the day or the night before and then just heat it up and serve it with a green salad and some steamed rice (see below the recipe for Easy Steamed Rice).
Enjoy!
Chicken Curry
Print recipe| Serves | 6 |
Ingredients
- 12 boneless, skinless chicken thighs (cut into bite sized pieces)
- 2 Medium to large onions (chopped, medium)
- 3 Cloves garlic (minced)
- 1 1/2 Tbsp fresh ginger (peel the tough outer layer and chop into small pieces)
- 1 Tsp chili powder
- 1 Tsp tumeric
- 3 Tsp garam masala
- 1 Tsp ground coriander
- 2 Tsp ground cumin
- 2 Large tomatoes (medium chop or 1 19 oz (398 ml) tin of chopped tomatoes)
- 3 Tbsp plain yogurt
Directions
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Put a splash of olive oil into a large pot and heat on high until hot. Add the chopped onions and garlic and stir fry until the onion goes translucent, being careful not to burn.  | |
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Then add the ginger and keep stir frying. Next, add all the ground spices and keep frying for a couple of minutes. The aroma in the kitchen will be wonderful. Add the chicken and continue to stir fry until all the pieces have browned (about 5 minutes). Then add the tomatoes and mix well.  | |
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Cook it for a few minutes, scraping up any of the crusted bits that might be on the bottom. Bring to a boil and then cover and simmer it for about an hour, stirring every so often. The sauce will thicken and turn a rich dark red colour.  | |
| Serve it with Easy Steamed Rice. | |
Easy Steamed Rice
| Serves | 2 |
Ingredients
- 1/2 cup uncooked rice (makes 1 cup of cooked rice)
- 1/2 Tsp salt
- 3 - 4 Cups of water or chicken, beef or vegetable broth
Directions
| Bring the water and salt to a rolling boil. Add the rice and stir it to prevent it from sticking to the bottom. Cook the rice in the boiling water for 10 minutes. | |
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Drain the rice into a strainer and then fill the bottom of the saucepan that you just used with about 2 - 3 inches of water. Place the strainer on the saucepan (ensure that the rice is not sitting in water. Cover the strainer and bring the water to a boil (steaming the rice). Cook for at least 20 minutes, but can continue to steam it until it is ready to be eaten. To increase the number of servings, just add more rice to the boiling water and follow the other steps.  | |
| Variation 1 | |
| I will often cook some onions and mushrooms in a small frying pan and add them to to the cooked rice before serving. Sometimes I just add a tablespoon of butter to the rice and stir it in. | |
| Variation 2 | |
| If you would like to cook brown rice, increase the initial cook time in the water from 10 to 14 minutes and then steam it until it is tender. | |
| Variation 3 | |
| Cook the rice in chicken, beef or vegetable broth instead of water for the first 10 minutes and then steam over water as described above. | |