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Curry Chicken I

Curry Chicken I — a chicken recipe, 16 ingredients, about 600 min.

Serves 4 · 600 min · Chicken

contains dairycontains nutscontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 whole chicken
  • 4 cloves garlic, minced
  • 2 tsp salt
  • 2 tsp red chile powder
  • 2 tsp garam masala
  • 1 tsp red pepper powder
  • 150 ml yoghurt
  • 20 coriander leaves
  • ½ tsp ground black pepper
  • 2 onions, sliced into rings
  • 2–3 green chiles
  • 1 tomato, finely chopped
  • 2 tsp olive oil or sunflower oil
  • 3 cashews, ground
  • 1 tsp curry powder (or to taste)
  • 100 ml coconut milk or cream (optional)
Make it lactose-friendly
  • 150 ml yoghurt → lactose-free or coconut yogurt

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Cut the chicken into 5–7 cm pieces and slice them at edges with a knife.
  2. Combine garlic, 1 tsp salt, 1 tsp red chili powder, 1 tsp garam masala, red pepper powder, yoghurt, coriander leaves, and ground black pepper in a large bowl.
  3. Add the chicken pieces, and marinate for 8 hours in refrigerator.
  4. In a large pot, fry onion rings, green chilies, and tomato in olive or sunflower oil over low heat until onions are light yellow.
  5. Stir in remaining 1 tsp garam masala, 1 tsp red chili powder, and ground cashews.
  6. Add chicken pieces, and fry them for about 5 minutes while gently stirring.
  7. Add the marinade and water until all chicken pieces are submerged. Add coconut milk if desired.
  8. Allow the dish to cook over low to medium heat for 30–45 minutes.
  9. Remove from heat and wait for a few minutes until the chicken pieces are tender and have absorbed the sauce.
  10. Serve with rice (Basmati variety works well).

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0