Chicken curry

2016-09-29
  • Servings : 2
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m

Chicken curry. This is the first in the series of curry recipes using my recipe for base sauce. It is a basic curry and you can make it as hot as you like by adding more chilli powder.

I have deliberately given quantities of spices that will produce a very flavourful but nicely warm curry.

Please follow the steps, the method and order of the ingredients into the pan closely and keep to the ingredients that are specified.

The images in the slider above are there to help you for each stage.

Here are links to the recipes for the ingredients you will need, spice mix and ginger garlic paste.

All other ingredients are available online, my goto place is spices of india.

Ingredients

  • 2 Skinless chicken fillets cut into bite sized chunks.
  • Half a small onion thinly sliced.
  • 650 ml of curry base gravy (recipe link above)
  • 1 Teaspoon Pataks Tandoori marinade (available online and in larger supermarkets)
  • 3 Tablespoons spice mix powder (Link to recipe above)
  • 2 Teaspoons ginger garlic paste (Recipe link above)
  • 1 Teaspoon salt
  • Half a teaspoon pure chilli powder or to taste (Rajah or Natco brand)
  • 1 Teaspoon sugar.
  • 100ml vegetable oil.
  • Small handful crispy fried onions (Optional)
  • Fresh coriander chopped

Method

Step 1

Cube the chicken fillets into bite sized chunks, place into a bowl or a plastic food bag and add the teaspoon of tandoori marinade. Mix well and leave for at least 20 minutes. You can do this a day ahead if you wish and keep in the fridge.

Step 2

Pour the base sauce into a saucepan and gently heat stirring from time to time. Place a deep sided pan or a wok on a medium high heat, add the oil followed by the onions, then add the ginger garlic paste, chilli powder and small handful of coriander. Stir-fry this for a couple of minutes then add the spice mix, and cook for about a minute. Do not let the spices burn.

Step 3

Add the chicken and stir to coat in the pan for a minute or two. Add a small ladle of the hot base gravy and continue to stir. When the oil is separating out add more base gravy a ladle at a time cooking for a couple of minutes each time until you have the quantity of sauce you want.

Step 4

Reduce the heat and simmer for approx 15 minutes stirring occasionally or until the chicken is cooked through, if you like a thicker sauce then continue to reduce, or indeed as I do I add a small handful of crispy fried onions, they will melt away thickening the sauce and imparting a wonderful onion flavour. These onions are available from any supermarket in small tubs, usually referred to as crispy salad onions or any Asian store or online. When it is ready the oil will rise to the top and then it's done. Sprinkle some more chopped fresh Coriander on top and enjoy.

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