Indian Chicken Curry

Indian Chicken Curry - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

IMAGE
VIDEO

Simple Indian Curry with amazing flavours

Who doesn’t like a good Indian chicken curry or a Murgh Kari.

This recipe is relatively simple with basic ingredients. No cream, stocks, canned tomatoes, or unheard spices. It’s a simple chicken curry that’s far from simple in flavour.

You will need a good chicken, skin removed and broken down into 16 pieces. Keep everything on the bone, as that’s what actually makes a stock while it’s cooking giving the meat a beautiful flavour. I do not like to split the thigh bones as you get bits of bone chards which is unpleasant. You can cut the breast into four pieces still attached to the breastbone.

One thing about this recipe, it will taste even better the next day, so feel free to prepare it in advance. Serve it with plain basmati rice or roti (flat bread) or both as I like it!

Garnish with fresh coriander leaves (cilantro) for that freshness at the end. Place a big pot in the middle of the table and gather around for a feast! Enjoy my Indian chicken curry.

Ingredients

For Marination
1 whole chicken broken down with bones, no skin
½ cup natural yogurt
1 small hot red chili
1 tsp coriander seeds
3 cardamom pods
2 cloves
½ tsp turmeric powder
Salt
For the Curry
3 tbsp ghee
2 cardamom pods
1 tsp cumin seed powder
2 cloves
3 bay leaves
3 green chillies
2 medium onions
6 garlic cloves
1 thumb size grated ginger
1 tsp turmeric powder
1½ tsp coriander powder
1 red chili
2-3 tomatoes, finely diced
1 tsp tomato paste
Salt
Coriander sprig for garnish

Steps

Step 1
In a mortar and pestle or a spice blender, add the red chili, coriander seeds, cardamon pods, cloves, turmeric and salt. Pound into a powder.
Step 2
To a mixing bowl, add the yogurt, the spicy powder you just made and mix well. Add chicken, yogurt, salt, mix well. Set aside to marinate for 30 to 120 minutes.
Step 3
In a frying pan, add some ghee. Add split cardamom pods, cumin powder, cloves and bay leaves. Sauté until fragrant. Add chopped green chillies, fry a little, add chopped onion, sliced garlic, grated ginger and sweat ingredients. Add turmeric powder, coriander powder, chopped chili, mix well, and cook until onion just starts to brown. Add the diced tomatoes, tomato paste, mix well with one cup of water and salt. Bring to a gentle simmer, cover and leave to reduce until all liquid has evaporated. Approx. 10 -15 minutes.
Step 4
Add one tbs of ghee then all the marinated chicken pieces. Mix well into the sauce. Add enough water to barely cover chicken, cover with a lid and cook till the chicken is done., approx. 30 to 40 minutes.
Step 5
Garnish with chopped coriander mixed in and leaves on top. Serve hot. Perfect with rice or hot roti.

or cancel reply

You must be logged in to post a comment