Simple Chicken Curry
Ingredients:
– 2 red onions, thinly sliced
– 5 cloves garlic, finely chopped
– 1kg (35 oz) chicken thighs, skinless and diced
– 4 tomatoes, diced
– 2 tbsp oil
– 2 tsp garam masala
– 2 tsp curry powder
– 1 tsp cumin
– 1 tsp chilli powder if you like it spicy
– 400ml (14 oz) water
– salt to taste
– rice, to serve
– optional: yoghurt and coriander for garnish
Method:
1. Heat a large pot over high heat and add the oil. Once the oil is hot, add the chicken with a big pinch of salt. Sauté over medium-high heat until the chicken is sealed on the outside, then remove the chicken from the pan and set aside.
2. Using the same pan, add a little more oil if needed, and place it back over high heat. Add the onions and cook for 3-4 minutes until they start to brown, then add the garlic and cook for another 1-2 minutes.
3. Next, add the spices (garam masala, curry powder, and cumin) and the diced tomatoes. Stir well, making sure to scrape up any browned bits from the bottom of the pan.
4. Pour in the water and bring to a simmer. Cook for 10–12 minutes until the tomatoes and onions are completely soft.
5. (Optional) For a smooth gravy, blend the sauce at this stage using a hand blender.
6. Add the chicken back to the sauce and continue to cook for 10–12 minutes until the chicken is fully cooked through.
7. Taste and adjust the seasoning with salt if needed.
8. Serve the curry with rice, and optionally garnish with yoghurt and fresh coriander.
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My brother follows the recipe the first time he makes a dish, it tastes amazing, then he does the idiotic suggestion of 'use what you got' every time he makes it after that and then it tastes garbage. Bad advice, don't tell me you making Spaghetti Carbonara when we don't have bacon, betrayal.
Sara chicken kharab kar diya bhai ne. 😂
My Mom taught me how to cook with what you have at home. She is brilliant at making salads and single pot dishes. She really gets mixing and matching ingredients. I have been cooking family meals since I was 14 yo cuz we had a rule that who comes home first makes lunch/dinner. So when I went to the university I was a cooking god for my flatmates. And now when I'm almost 40 I still follow those same principles she taught me. The pandemic was a breakthrough cuz I started to do large shopping for several days. Now I always have to have stuff like bell peppers, onions, yoghurt, garlic, diced canned tomatoes, tomato passata, lentils and chickpeas, chilli, chicken breasts/thighs, pork chops, minced beef, eggs, rice, some kind of asian noodles, some kind of pasta, mozzarella/burrata in stock. And my spice cabinet is twice the size of my medicine cabinet. With those I can cook anything Italian, Asian or Indian and I'm Polish btw. If you know the principles of each cuisine it is really hard to mess it up and I rarely use any recipes. So my cooking is like Andy's videos… Hey Babe, what do you want for dinner? And I do 90% of the cooking in my home. I also have a thing for making sandwiches and I can visualise what goes well with what. I used the sense also when I was a Bartender.
This is a great mentality not just for cooking but for many things in life. Sports, art, work, etc. that’s why learning the basics and fundamentals is so important
For the love of me every time I follow a recipe it’s a disaster, but for the most part I have to taste in my head what I’m cooking before actually tasting it and it always comes out perfect, that’s just me though 🤗
Westerners don’t really know to cook with spices. You have to keeping frying them continuously pour some water so they don’t dry burn upto the point they spill out all the oils. And then you add tomato.
Learn techniques not recipes
I’ll be making this next weekend. Please can you make a Portuguese monk fish rice
Can’t be the only one who said Bismillah, when he said ‘but as always…’
+1 for intuition. But don't forget to take notes. So so many times I've made an amazing sauce or glaze with no idea how I did it and never to be repeated. Sometimes whole meals go without any notes and I can never get it as good as that time I forgot to take notes.
my favorite activity to do is right before the week I have to go to the grocery store I like to go to my kitchen and make something with whatever I have left with no predetermined plan going in. I am not a professional chef, I just picked up basic knife skills and cooking techniques. The main goal should always be regardless what you decide to cook is to find a balance when picking out ingrediants.
Do you want something sweet, savory, sour, umami? What protein do you have available and what compliments it? Is it fatty? If it is do you have something you can pair with it to balance out the fat?
You don't have to create a Micheline star course to be a chef, a lot of the times a simple stir fry done really well with fresh ingredients can be just as satisfying. Cooking is not that hard, all you need is a few basic skills, intuition and an open mind.
With you until the yoghurt…
Groceries are too expensive to fail.
What kind of a pan is that? What material?
My method is to follow the recipe the first time so I know what it "should" taste like. Then after that I make it myself and adjust what I think is appropriate.
But some of my best meals have been recipe-less. Just "what's in the pantry and fridge" and go from there. Cause once you learn what flavors go together and how to serve them, there's no limit!
✅👍🏽✅
basically all you need for a good dish is something salty, something sweet, something sour or tangy, something savoury, something fresh or fruity, something gooey and something crunchy.
just throw stuff together according to this recipe, it will be great.
Vepřo-knedlo-zelo please 😇
This is basic indian chicken curry
pretty sure Nat said " FUCK JAR SAUCE! "
he just made butter chicken with less butter
What a great philosophy!
Excellent advice Andy 👌🏻 completely agree ❤
I'm not gonna lie but the curry roux block from Japan is the best way to cook curry. It's a personal preference, it's really super delicious, easy and super quick. Saute onion, carrots, potatoes, beef with oil. Add boiled water, add the curry roux block. Done. Easy & delicious curry in 20-30mins. My favorite brand is the S&B curry 🫡
I have only been building on my intuition, common sense has yet to be achieved