Recipe

Chicken Curry Recipe

Add Step-by-Step Photos	Myhusbandcooks / All my dishes 2 years, 9 months ago A simple version of this classic dish. What it might lack in authenticity, it makes up in depth of flavor. Prep:20m Cook:30m Servings:4	Myhusbandco
	indian curry chicken

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andreasj64

curlymolly

cauri

spiceman

Ingredients

1 lb. boneless skinless chicken thighs

1 large onion

1 serrano chile

2 tbsp. fresh minced ginger

3 garlic cloves

4 tbsp. ghee or olive oil

1/2 cup white wine

1/4 cup yogurt

1/4 cup coconut milk

Salt

2 tbsp. curry powder (S)

1 tsp. garam marsala (S)

1/2 tsp. cardamom (S)

1/2 tsp. chili powder (S)

1/2 tsp. cumin (S)

1/2 tsp. cinnamon (S)

1/2 tsp. red pepper flakes (S)

1/4 tsp. turmeric (S)

1/4 tsp. chipotle pepper powder (S)

1/4 tsp. cayenne powder (S)

Directions

(S)= spice mix

Make the spice mix.

Chop the thighs into bite-sized pieces. Dice the onion, mince or press the garlic, mince the garlic and dice the chile fine.

Remember the key to Indian cooking: First, toast your spices in oil. In a large pot over high heat, pour in 3 tablespoons of ghee or olive oil. Let it heat until tiny wisps of smoke can be seen. Now add the spice mix. Stir this mixture until the spices begin to turn brown and toast. Approximately 1 minute. DO NOT TAKE YOUR EYES OFF THE POT. IT WILL BURN!

Once the mixture has browned, add the onions, the ginger and the pepper. Liberally salt the mixture (approximately 1 tsp). You want to hold back on the garlic. (Once garlic burns it becomes bitter in taste.) After about 2 minutes, you should see the onion begin to change color. Now add the garlic. Cook for another minute over high heat. This step should result in a dark, spicy paste of vegetables and spices.

Salt the chicken and then add it to the pot. You may need more oil or ghee at this point; if the pan is too dry, add the remaining tablespoon. Begin to brown the chicken. Approximately 4 min.

Once the chicken starts to brown, it’s time for the wine. This step is a pretty well-known technique called deglazing. Sure, the wine adds flavor — but you’ll also notice all the brown bits on the bottom of the pot. You are also using the wine to scrape those up. Those little bits are full of flavor, and you want them incorporated into the final product. So as soon as you add the wine, use your spoon or silicon spatula to start scraping them up into the liquid.

Once the wine begins to cook off and be absorbed by the meat, turn down the temperature to medium.

You’ll notice that the browned bits are emerging again. This time, you’re going to add coconut milk to deglaze. Work up all the nice patches of spice and bits. Once you’ve done this, turn the temperature down to low, cover with a lid, and let cook for about 15 min.

Turn off the heat. Stir in the yogurt. Serve over rice. Enjoy!

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Comments

chefmeow 2 years, 7 months ago said:
Sounds fabulous. A must try on my part.

uncorked 2 years ago said:
This was a fantastic curry. Since making it last week I have passed the recipe on to many friends, and plan to make it for an upcoming supper club.

andreasj64 2 years ago said:
This recipe is fantastic, and is the best chicken-curry I've ever had! I made it straight up the first time. The second time, I cut the cayenne in half, used vanilla yogurt instead of regular, and used about 1-1/2lbs of chicken. The third time I made it, I made it like I did the second time, except that I used almost 2 pounds of chicken without really altering spice quantities. I then soaked the chicken in liquid mesquite smoke, and grilled it before hand. I didn't worry about cooking it all the way, but it was probably real close to being done. Worry more about getting it grilled or cooked to perfection, but not weather or not it is safe to eat. Follow the cooking instructions in the recipe as if the chicken were raw. These slight mods have made a really nice flavor enhancement to the recipe. Things like onion are kind of a subjective interpretation. I did use an onion and a half, but only because the onion seemed like a normal size onion, and I wanted a little more paste for the 1.8lbs of chicken. The flavor holds up real nice with nearly 2lbs of chicken, but I think if I made a larger batch I'd probably start increasing the amount of spices. I did up the fresh ginger slightly this time, but these things will always be somewhat variable to a degree. I simply can't say enough how wonderful this recipe is!

curlymolly 1 year, 10 months ago said:
This recipe is fantastic! A surefire winner.

spiceman 1 year, 10 months ago said:
I've made this on a couple of occasions and even my fussy teenage daughter loved it! Easy to follow instructions, that even an idiot like me can follow, with a taste that's wonderful!

pinkmonkey 1 year, 8 months ago said:
Mmmmmmm this will be top of my list of thing to make.......!

saradee 1 year, 7 months ago said:
I tried this last night to use up cooked chicken leftovers and my family loved it! Thanks for the great recipe. :) I added some sweetner to it at the end (honey/agave), which we felt added nicely to the dish, too. Also, since I didn't have any wine handy, I used white grape juice, and it ended up tasting fantastic. It will be used here a lot. :)

mnpadilla 1 year, 3 months ago said:
I have made this several times now - because my family keeps requesting it! It is SO good!

ttaaccoo 1 year ago said:
Thank you for the precise, concise instruction on heating/toasting the spices. I want to cook Indian food, but the spice prepping part has been confusing, and after reading all the above comments, it sounds like the efforts are well worth the process!! hi 5!!

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Alterations

andreasj64 2 years ago said:
-substitute a low fat vanilla yogurt
-cut the cayenne in half
-chicken can be increased up to about 2 lbs without increasing the other ingridients.
-try grilling the chicken beforehand soaked in liquid smoke, mesquite flavor. just grill it to perfection, but don't worry about making it safe to eat. Follow the original recipe as if it's raw chicken. This was probably the best addition, aside from using vanilla yogurt.

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