Basic Chicken Curry
(3)
1 hour 5 minutes
A very simple and authentic Northern Indian curry recipe. It's easy to make - the secret it to make sure your spices are fresh. Serve with white rice or naan.
RANDHIRKALHA
4 people made this
Ingredients
- 5 teaspoons vegetable oil
- 3 large onions, diced
- 3 teaspoons ginger garlic paste
- 1 1/2 teaspoon chilli powder
- 2 teaspoons ground coriander
- 1/4 teaspoon cumin
- 1/2 teaspoon garam masala
- 1 cinnamon stick
- 2 cardamom pods
- 4-5 cloves
- 2-3 black peppercorns
- salt, to taste
- 500g chicken breast, cut into chunks
- coriander, to garnish
Directions
Preparation:20min ›
Cook:45min ›
Ready in:1hour5min
- Heat oil in a deep saucepan. Add onions and fry until golden brown. Add the garlic ginger paste, chilli powder, coriander, cumin, garum masala, cinnamon stick, cardamom pods, cloves and peppercorns and 2 tablespoons water.
- Fry, adding 2 tablespoons water as necessary, until the oil separates out from the curry sauce, about 10 minutes. Add the chicken and 1/2 cup water and simmer 25 minutes. Cover, reduce heat to low, and simmer until chicken is done. Add salt to taste.
- Garnish with coriander and serve.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (3)
8
Cardamoms, cloves and peppercorns should be ground after toasting. Best to use also dried chillies also freshly ground. - 18 Sep 2011 (Review from Allrecipes UK & Ireland)
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