Chicken curry

Every indian household has their personal version of this dish; here is my! I have been trying to cook this dish like my father in law. I am still yet to success!

Ingredients:

  • 500 gm chicken
  • 35 gm grated ginger
  • 35 gm grated garlic
  • 2 medium finally chopped chilli
  • 2 tsp cumin and coriander powder
  • 1/2 tsp turmeric
  • salt to taste
  • 1/2 tsp garam masala
  • 3 tbsp oil
  • 10 black pepper
  • 15 cloves
  • 1 inch cinamon stick
  • 2 garlic cloves chopped
  • 1 cm ginger chopped

Recipe:

  • Chop and clean the chicken by taking off excess fat and skin and cutting the chicken breast into bite-size pieces. Sprinkle about 2 tbsp of salt and rub it all over the chopped chicken. Leave it in the salt for about 10 minutes. After 10 minutes, rinse off the chicken in fresh and cold water about 3 to 4 times to ensure washing off the excess salt. **Try avoiding the water splashing off the chicken on the nearby surface for hygiene purposes. Once the chicken is cleaned leave it on the side for the dish.
  • In a medium to large pot, take oil and let it heat up for 1 minute or so. Now add chopped ginger and garlic and add all whole spices. As they starting to splutter, add chopped onion. Let the onion cook on low heat for 10 minutes till they are very soft and turn almost paste. Keep stirring to avoid any burning.
  • Now add ginger – garlic paste and let it cook for 2 to 3 minutes. Again keep stirring every 2 to 3 minutes. If require add little water.
  • After 10 minutes add rest of the spices ( cumin and coriander powder, turmeric, red chilli powder, green chilli and salt) and cook the spices for 1 minute by keep stirring. Now add 2 tbsp water and cook all spices for 10 minutes.
  • Once oil separates from the spices, add tomato puree and mix well. Now let the tomato puree cook for 10 minute or until the oil separates from the gravy.
  • Now add chopped chicken and mix it well to make sure all pieces of chicken are covered in the gravy. Cook the chicken on high flame for 2 to 3 minutes by keep stirring to avoid sticking to the pot. Now add half a cup of boiling water to the chicken and let it cook on low heat for 40 minutes. Make sure you keep stirring every 10 minutes. If the curry is drying out, add more hot water. If it’s too much water after 30 minutes, take the lid off the pot and cook the chicken on high flame for the rest of the 10 minutes.
  • Now add garam masala and cook for 5 minutes. Check if chicken is cooked if not, cook for another 10 minutes. Add chopped coriander.
  • Serve with rice or any Indian bread.

** For the hygiene purpose make sure to wash hand every time you touch raw meat, chicken or fish. Also clean the surface, tape and sink well with the disinfectant.