Cookbook:Chicken Curry

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Chicken Curry
Chicken Karaage Curry, Y.Izakaya, Paris 001.jpg
Category Curry recipes
Servings 8
Time 1hr 30 minutes
Difficulty

Cookbook | Ingredients | Recipes | Curry | Indian recipes

Cooking duration: 30 minutes for marinating and 1 hour for cooking.

Ingredients[edit | edit source]

Curry ingredients[edit | edit source]

  • 4lb chicken
  • 1 tablespoon coconut oil
  • 500g tomatoes, diced
  • 150ml coconut yogurt
  • 200g potatoes
  • 2 teaspoons curry powder
  • 1 medium onion
  • 1 teaspoon ginger paste
  • ½ teaspoon garlic paste
  • 1 teaspoon mustard seeds
  • 1 teaspoom cumin seeds
  • 1 teaspoon fennel seeds
  • 2 teaspoons curry powder

Marinade ingredients[edit | edit source]

  • 1½ teaspoon salt
  • ½ teaspoon red chili powder
  • a pinch of turmeric
  • 100ml coconut yogurt
  • 1½ teaspoon of ground coriander
  • ½ teaspoon garlic paste
  • 1½ teaspoon ginger paste
  • 1 teaspoon chilli powder
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon cinamon
  • 1 teaspoon fenugreek leaves
  • 1 teaspoon curry powder
  • Juice of 1/2 lemon
  • 1/2 teaspoon mint

Procedure[edit | edit source]

  1. Marinate the chicken - clean the chicken and cut into small pieces. Add all the marinade ingredients and mix well. Set aside for 30 minutes to let flavors seep in.
  2. Fry cumin, fennel and mustard seeds on a medium heat in a large pan.
  3. Add garlic and ginger paste and fry.
  4. Chop the onions into small pieces and fry in the pan.
  5. Add the potatoes and fry.
  6. In a separate pan, sear the chicken in batches and add it to bowl separately.
  7. After the onions turn golden brown add the marinated chicken.
  8. Add curry powder, coconut yogurt and turn to a low heat. Leave to cook for 35-40 minutes.
  9. Finely chop fresh coriander and a dash of lemon juice to the curry.
  10. Serve with rice of naan bread

External links[edit | edit source]