What is a curry? It depends on who you ask. If you ask most people in the US, they think of curry as the yellow spice, a blend of spices which is called curry powder. That is not truly a curry, it’s a blend of spices and it will help to make a curry. I think of curry as something in a sauce so if I ask for more curry I’m probably asking for more sauce. It can be hot and spicy, it can be mild, it can be creamy in texture, it can be thin or thick, and it can be different colors and have different ingredients. It could be a vegetable curry or a chicken curry, it may be many things. Today we will be making a delicious chicken curry. Here are the ingredients you will need.
- One whole chicken (3 ¼ lb.)
- Fresh garlic cloves
- Fresh ginger root
- 2 medium tomatoes, chopped
- 2 medium red onions , chopped
- 1 cup of plain yogurt
- 1 tsp little bit of turmeric
- 1 and 1 half tsp. coriander powder
- 1 tsp cumin powder
- Half tsp. cayenne powder to taste
- Garam masala spice blend
When you have evenly chopped your onions and tomatoes it’s time to process your ginger and garlic into a paste with water. Have the rest of your ingredients at bay for when we need them. Now it’s time to prepare your chicken. We need to cut it up for a perfect chicken curry. Start by breaking the bone at the leg and cut through the joint. Do the same to the other side. Cut the wings off then split the chicken to remove the breasts. In India people cook the curry with the bone in because it gives it a better flavor and stock. Cut the chicken breasts into about 3 pieces each so all of the chicken cooks evenly and doesn’t take forever to cook.
Next we will marinade the chicken. Once you have your chicken in your baking pan we can pour over the yogurt. Now we will add some ginger and garlic paste to it than just mix it around with your hands to its mixed up and evenly coated. This is done to add a little flavor to the chicken and because the acid in the yogurt tends to break up the chicken. Let it marinade for 3 to 4 hours.
Now we will brown the onions. Turn the stove onto high heat and put on your pan. Add about a quarter cup of oil and once it’s heated, add in the chopped onions. Spread around the pan evenly and once it starts browning reduce to medium heat. When the onions start turning pinkish add in about two teaspoons of the garlic and ginger paste. If it seems to be browning too fast add in a little water. We are now going to make a paste of the spices in water so they don’t burn adding directly to the onions. In a little bit of water add a teaspoon of salt, a teaspoon of turmeric, 1 and a half teaspoons of coriander powder, 1 teaspoon of cumin powder, a teaspoon of garam masala, half a teaspoon of cayenne pepper powder and mix together well. When your onions have been cooking around 5 minutes add in the spice paste. Once the oil starts to separate your spices are almost cooked. Add in the chopped tomatoes and continue cooking until soft and mixed well into the sauce.
Everything should look like it is nice and smoothly blended together then you’re ready to add the chicken and marinade. Mix this all together and stir it nicely. A nice yellow color should be visible in your chicken curry now. Bring it to temperature on high heat then reduce the heat to medium, cover and cook until chicken is done .We will taste test our curry and make any adjustments needed to the taste and consistency . When you’ve finished that your delicious curry will be ready to eat.