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 Chicken Curry Recipe
Not a traditional, but a quick and delicious recipe for chicken curry, for which we will prepare the garam masala spice ourselves.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Indian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Indian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Let's start with garam masala. You can, of course, take a ready-made one. But it's not always easy to buy it, and it's interesting to cook the spice yourself. There is no canonical recipe for cooking garam masala. But you can distinguish the main ingredients that are put in almost every recipe (for example, black pepper), and those that are extremely rare (mustard, sesame). So you can cook garam masala yourself, and then buy it in the store (in one, in another) - and they will all be different. So, for our garam masala, take: 1. Coriander Seeds 3 tbsp. 2. Cumin Seeds 2 tbsp. 3. Cardamom Seeds 2 tbsp. 4. Black pepper 2 tbsp. 5. Nutmeg 1 tsp. 6. Cinnamon 1 stick 7. Whole cloves 1 tsp.
    Let's start with garam masala. You can, of course, take a ready-made one. But it's not always easy to buy it, and it's interesting to cook the spice yourself. There is no canonical recipe for cooking garam masala. But you can distinguish the main ingredients that are put in almost every recipe (for example, black pepper), and those that are extremely rare (mustard, sesame). So you can cook garam masala yourself, and then buy it in the store (in one, in another) - and they will all be different. So, for our garam masala, take: 1. Coriander Seeds 3 tbsp. 2. Cumin Seeds 2 tbsp. 3. Cardamom Seeds 2 tbsp. 4. Black pepper 2 tbsp. 5. Nutmeg 1 tsp. 6. Cinnamon 1 stick 7. Whole cloves 1 tsp.
  2. In a hot frying pan (without oil), fry a little of our spices. Literally 2 minutes, until a strong aroma appears. Be careful not to overcook it. Fry everything except the nutmeg, because it is grated. And I also have black pepper in the mill, so I crushed it in advance and didn't fry it either.
    In a hot frying pan (without oil), fry a little of our spices. Literally 2 minutes, until a strong aroma appears. Be careful not to overcook it. Fry everything except the nutmeg, because it is grated. And I also have black pepper in the mill, so I crushed it in advance and didn't fry it either.
  3. And then we will grind all the ingredients in a mortar. To make it easier, you can first grind them in a blender. And we will mix what was ground earlier.
    And then we will grind all the ingredients in a mortar. To make it easier, you can first grind them in a blender. And we will mix what was ground earlier.
  4. Now we start cooking chicken curry. Fry the onion.
    Now we start cooking chicken curry. Fry the onion.
  5. Add grated ginger and garlic and fry for a couple more minutes.
    Add grated ginger and garlic and fry for a couple more minutes.
  6. Add the tomatoes and simmer until they are soft. Previously, you can remove the skin from them, but this is not necessary.
    Add the tomatoes and simmer until they are soft. Previously, you can remove the skin from them, but this is not necessary.
  7. Add the curry and simmer for a couple more minutes. At this stage, depending on the tomatoes and so on, you may get either little liquid (this is normal) or a lot (then simmer a little more so that it evaporates).
    Add the curry and simmer for a couple more minutes. At this stage, depending on the tomatoes and so on, you may get either little liquid (this is normal) or a lot (then simmer a little more so that it evaporates).
  8. Add the chicken breast, season with salt and pepper. If you have little liquid, then fry the breast for 5 minutes, then add a little water and simmer for 10-15 minutes. If, like me, there is an excess of liquid, then immediately start stewing under the lid.
    Add the chicken breast, season with salt and pepper. If you have little liquid, then fry the breast for 5 minutes, then add a little water and simmer for 10-15 minutes. If, like me, there is an excess of liquid, then immediately start stewing under the lid.
  9. After 10-15 minutes, add cream, garam masala and continue to simmer.
    After 10-15 minutes, add cream, garam masala and continue to simmer.
  10. Actually, now it remains to simmer until the sauce thickens. You can try for the presence of salt, spices and add them as needed.
    Actually, now it remains to simmer until the sauce thickens. You can try for the presence of salt, spices and add them as needed.
  11. When ready, sprinkle with parsley.
    When ready, sprinkle with parsley.
  12. And you can serve it to the table (for example, with rice).
    And you can serve it to the table (for example, with rice).
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