Authentic Curry Recipes

Basic Chicken Curry Recipe

Chicken curry is a spicy dish having a lip-smacking taste. It has gained extreme popularity throughout the world. Here are some basic chicken curry recipes that you can prepare for the family dinner or parties.

Chicken curry is a very popular delicacy in East Asia, South Asia and in the Caribbean. This spicy, tasty curry can be eaten with bread, chapatti (Indian flat bread), or plain boiled rice. It is prepared using a mixture of various fresh and dried spices such as onion, coriander, turmeric powder, clove, pepper, ginger, garlic, cumin, fenugreek powder and cinnamon. Its amazing flavor and mouth-watering taste is truly tempting for everyone. This authentic dish is served in almost every restaurant all over the globe. It can be a delicious addition to your party menu. Well, given below are some of the basic chicken curry recipes that you can try at your home.

Recipe#1

Ingredients
1 kg chicken pieces, skin removed
2 large tomatoes, diced
2 large onions, sliced thin
1 tbsp ginger paste
2 tbsp garlic paste
1 tsp cumin powder
2 tsp coriander powder
2 tsp garam masala powder
½ tsp red chili powder
½ tsp turmeric powder
4 tbsp vegetable/sunflower cooking oil
Chopped coriander, to garnish

Preparation
Heat the oil in a pan and fry the onions till they turn golden brown. Remove the onions from the oil and drain on paper towels. Grind the onions in a food processor to make a smooth paste. Keep it in a separate container. Grind garlic and ginger pastes, and tomatoes together. Heat the remaining oil and add the onion paste in it. Fry for about 2-3 minutes. Then add tomato paste and all the spices. Mix it well. Fry this mixture well, until the oil starts to separate from it. Then add chicken in this mixture and fry until it turns brown. Add 1 ½ cup of hot water to chicken, boil it slowly and then cover. Cook it, until the chicken becomes tender. Garnish with chopped coriander and serve hot.

Recipe#2

In this recipe, milk or coconut milk are used to give an extra thickness and exclusive flavor.

Ingredients
One whole chicken, cut into parts
4-5 pieces of garlic
4 tbsp vinegar
1 ripe large tomato
1 onion
2 tsp tomato paste (optional)
¼ cup milk/coconut milk
1 cup cilantro (coriander)
½ tsp cumin powder
1 tsp turmeric powder
1 tbsp coriander powder
1 ½ tsp cayenne/chili powder
½ tsp fenugreek powder
½ tsp garam masala powder
½ tsp pepper
4-5 tbsp canola/olive oil

Preparation
Cut the chicken into small pieces. Marinate them with vinegar and salt and keep aside in fridge at least for 30 minutes. Combine all the powders in a small bowl to make a spicy mixture. Heat the oil in a saucepan or medium-sized pot over a medium heat. The pot should be wide and shallow to hold and cook the chicken evenly. Add onions and garlic in the heated oil and fry, until turn golden brown. Reduce the heat to medium low and then add the spice mix. Roast it for about 5-7 minutes. Increase the heat and then add tomatoes. Cook until tomatoes melt into the spicy mixture to form a thick paste and the oil separates from it. Add the marinated chicken in this spicy paste and cook over a high heat, until the liquid boils. Once boiling starts, reduce the flame to medium and cover it. Allow it to cook for about 35 minutes, with mixing and stirring occasionally. After 35 minutes, reduce the heat to medium low and add milk/coconut milk. Let it boil; simmer for about 15 minutes, until the chicken is cooked well. Garnish with loosely chopped cilantro.

Recipe#3

It is more spicy chicken curry prepared with some additional spices. This curry is same as served in the Indian restaurants.

Ingredients
2 chicken breasts, cut into bite sized pieces
1 tin tomato
1 onion, sliced into thin strips
4 dry red chilies
Juice of ½ lemon
1 tsp fenugreek seeds
½ tsp paprika
1 tsp cumin seeds
½ tsp chili powder
½ tsp black pepper corns
1 tsp turmeric powder
4 cloves
2 cardamoms
Pinch ginger powder
Pinch coriander powder
Pinch mustard seeds
Pinch cinnamon
Vegetable oil

Preparation
Fry the chicken in 3 tablespoon of vegetable oil, until it turns brown. Remove it from the frying pan and pour lemon juice over it. Cook the onion to golden brown. Mix all the spices and place in the pan. Fry them for about 5 minutes. Add a little water if onion and spice mixture begins to stick. Add the chicken to the onion and spices mixture and stir it well. Add the chopped tomatoes to the chicken mixture and cook over a medium heat for about 10 minutes. Put in a medium pre-heated oven for about 45 minutes. Serve hot.

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