Chicken Curry
Before cooking
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Steps as written in the recipe card.
14 steps3 min
Ingredient prep checklist
- Onion: 1 cup (3 medium) onions ((fine chopped))
- Ginger Garlic Paste: 1 tablespoon ginger garlic paste (or ¾ inch ginger, 3 cloves garlic minced)
- Tomatoes: ½ cup (2 medium) tomatoes ((pureed or finely chopped))
- Hot Water: ½ to 1 cup hot water ((or light coconut milk))
- Coriander Leaves: 2 tablespoons coriander leaves (or mint leaves finely chopped)
- Garam Masala: 1 teaspoon garam masala ((½ tsp more if needed, adjust to taste))
Heat 2 tablespoons of oil in heavy bottom pan. When the oil turns hot, add 1 small bay leaf (or 1 sprig curry leaves) 2 inch cinnamon piece 4 cloves 3 green cardamoms. (All of these are optional but recommended)
References
This step uses
- 2 to 3 tablespoons oil
- 2 tablespoons coriander leaves (or mint leaves finely chopped)
- 1 bay leaf (or 1 sprig curry leaves)
- 4 cloves
- 2 inch cinnamon piece
- 3 green cardamom
Full ingredient reference
- ½ kg (1.1 lbs.) chicken ((preferably bone-in, boneless is okay))
- 2 to 3 tablespoons oil
- 1 cup (3 medium) onions ((fine chopped))
- 1 to 2 green chilies ((slit, omit for less spicy, Thai or Indian chili peppers or serrano peppers))
- 1 tablespoon ginger garlic paste (or ¾ inch ginger, 3 cloves garlic minced)
- ½ cup (2 medium) tomatoes ((pureed or finely chopped))
- ¼ cup yogurt ((or 1½ tbsp cashew butter or 12 cashews powdered & pureed with ¼ cup water, refer notes))
- ½ to ¾ teaspoon salt ((adjust as needed))
- ½ to 1 cup hot water ((or light coconut milk))
- 2 tablespoons coriander leaves (or mint leaves finely chopped)
- ¼ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder (or smoked paprika (½ tsp for less spicy))
- 1 teaspoon garam masala ((½ tsp more if needed, adjust to taste))
- 1 teaspoon coriander powder
- 1 bay leaf (or 1 sprig curry leaves)
- 4 cloves
- 2 inch cinnamon piece
- 3 green cardamom