Easy Indian Chicken Curry

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Recipe of Ultimate Easy Indian Chicken Curry

Easy Indian Chicken Curry

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Another one of our take on simplified version of Indian chicken curry cooked in coconut cream and served with toasted homemade sandwich bread, nan bread, or rice.

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Substances and spices that have to be Take to make Easy Indian Chicken Curry:

  1. A. Preps
  2. 1-1.5 kg Chicken thighs
  3. 5-6 large potatoes
  4. washed, peeled and cubed big
  5. 1 C Cooking oil
  6. B. Blend into a fine paste
  7. 1 medium size brown onion
  8. 1/4 C candlenuts (opt)
  9. 3-4 garlics
  10. 1-2 C dried chillies deseeded, soaked & softened in boiling water
  11. C. Paste
  12. 1 C BABA's meat curry powder
  13. As needed – Water to make a smooth curry paste
  14. D. Spices
  15. 1 cinnamon stick
  16. 1 star Anise
  17. F. Extras & Seasoning
  18. 1 tsp sugar
  19. 1 tbsp thick tamarind juice
  20. 2-3 tsp or to taste Chicken seasoning powder
  21. 270-300 g coconut cream
  22. Note:
  23. 1 . Dried chillies can be replaced with fresh red chillies
  24. 2 . We use Red pack BABA'S Meat Curry Powder
  25. 3 . Tamarind juice- mix a thumb size tamarind pulp with hot water
  26. Use 2 tbsp of hot water and squeeze the pulp
  27. 4 . We use KNORR Chicken Seasoning Powder
  28. 5 . We use only AYAM Brand Coconut Cream. Use 1 whole can/tin
  29. This brand uses 100 % pure coconut – no starch or gum added
  30. 6 . Ingredients No.2, 3, 4 – from Asian grocery

Steps to make to make Easy Indian Chicken Curry

  1. A. Wash and cut chicken into a chunky bite size. Avoid cutting chicken too small. Cube potatoes into big chunks. Keep aside.
  2. B. Cut dried chillies and soak in boiling water for 10 minutes or until soft. Then blend it into fine paste with the rest of the ingredients in B.
  3. C. Pour enough water to curry powder and mix to make a soft paste.
  4. Cooking The Dish РOver medium heat, preheat 1/2 Р1 cup of cooking oil in a big wok or deep sauce pan. Once oil is ready, pour in B (blended paste) and stir for 2-3 minutes then add C (meat curry paste) and D (spices). Saut̩ until oil is separated from the paste. Add A (chicken and potatoes) and 1 cup of water. Stir until everything is well-mixed.
  5. Turn heat to medium low. Cover and leave to cook for 5 minutes. Remove the lid and add everything in F (seasonings) except coconut cream. Taste and adjust accordingly. Stir well and put the lid on again and simmer until potatoes are fork tender. Stir in between simmering time.
  6. Check the potatoes. Once tender, add coconut cream. Stir to combine and leave for a minute then turn the heat off. Transfer chicken curry to a serving bowl and serve with homemade sandwich bread or steamed white rice.
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Originally posted 2022-01-26 09:11:26.

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