Recipe

My Best Curry Chicken Recipe

Add Step-by-Step Photos	Theskinnycook / All my dishes 10 months ago Enjoy my best chicken curry recipe, without "curry powder" from the shop. Don't bee fooled by the colour (you can always serve it by candle-light :-) ) Prep:60m Cook:40m Servings:2	Theskinnyco
	indian curry chicken coriander spices homemade chili gravy poultry

Does this look good? Yeah! / Nope

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trigger

davidwjfor

Ingredients

Half a chicken (or 1 chicken for 4 people, because it's better to have too much of the delicious gravy to come...) cut in pieces

frying oil (I prefer olive oil)

water (250 ml - 1 cup)

FOR MARINATION

1 tablespoon chili powder

1 pinch of salt

1 teaspoon turmeric powder

TASTE MAKERS

2 big onions sliced

2 green chillies sliced

5cm (2 inch) cinnamon stick

3 fresh curry leaf sprigs

3 cardamoms

3 cloves

1 teaspoon fennel seeds

GROUND TO A PASTE

2 onions

3 cloves garlic

2 fresh red long chillies

20 gr (2/3 ounce) fresh ginger

30 gr (1 ounce) fresh coriander leaves (that was more or less what I got from the bunch I bought in the shop)

4 candlenuts

1/2 tablespoon fennel seeds

1/2 tablespoon cumin seeds

TO FINISH IT OF

125 ml (half a cup) yogurt

2 tomatoes, cut into wedges

salt to taste

Directions

Marinate chicken with turmeric, chili and salt for at least 1 hour in the fridge. During that hour you can prepare the rest :-)

Take a wok and heat frying oil. Add in the "taste makers" and sauté on a medium fire until the onions turn golden brown.

Add in the ground paste and sauté still over medium fire under continuous stirring until the flavors emerge.

Add in the marinated chicken and add water as needed to cook the chicken.

Cook chicken until tender (20 minutes or more, depending one the size of your chicken cuttings).

Add yogurt, tomatoes and salt to taste.

Bring to a boil and take of the heat immediately.

Serve with the best basmati rice you can find or your favorite bread and a simple cucumber raita.

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Comments

joe1155 10 months ago said:
This sounds fantastic.

pattypans 10 months ago said:
Pardon my ignorance--what's a candlenut?

trigger 10 months ago said:
This sounds great I could substitute macadamia nuts which are similar in texture and flavor as the candle nut. Thank you for posting and I am glad to be of support to your cause anything to beat cancer is well worth my vote.

Five forks and a smile

Michael

theskinnycook 9 months, 4 weeks ago said:
@Joe1155

If you have some time, do try it out :-)

@Pattapans

Other names: Buah Keras (Malaysian Language), Candleberry, Indian walnut, Kemiri, Varnish nut and Kukui nut. It's a cream-colored nut, kind of round adding texture to your dish. Substitute with macadamia nuts or raw cashew nuts.

Picture at http://www.theskinnycook.com/candlenut

@Trigger

Thanks a zillion for your support! Yes, you can substitute with any nut that you prefer or have available :-)

davidwjford 4 months, 3 weeks ago said:
An excellent dish, very tasty. Couldn't quite justify a "perfect score" but I'll definitely be taking some tips from this to improve my own curries.

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