Chicken Curry Recipe (How to make a chicken curry)

How to make a chicken curry recipe with video

Here is Chefs chicken curry recipe with step-by-step pictures and also a video.


Chicken curry recipes can come in many forms, different spices, textures and flavors.

This chicken curry recipe uses coconut milk, fresh ginger, garlic, chillies and a wonderful blend of aromatic spices.

Chef cooks the chicken curry using chicken on the bone, this way the chicken is tasty and succulent and the curry is infused with the chicken stock flavor that the bones give to the curry dish.

Simply follow the steps and cook your very own tasty chicken curry recipe.

Ingredients for chicken curry

2 Onions (blended)
2 Tbsp Dried coconut
6 Chicken pieces (thighs/legs)
2-3 Tomatoes (skinned/chopped)
6 Garlic (minced)
2 heaped Tbsp Freshly grated ginger
200ml Coconut milk
50ml Evaporated milk
200ml Water
1 Chilli (chopped)
2 Chillies (whole)
5-6 Mushrooms (chopped)
1 cup Frozen peas
2 Onions (chopped)
2 tsp Brown sugar
Vegetable oil

Spices

1 + 1/2 tsp Turmeric
2 tsp Coriander powder
2 tsp Cumin powder
1 tsp Paprika
1/2 tsp Fenugreek powder
1/4 tsp Cardamom powder
1/2 tsp Garam masala
1/2 tsp Salt
Handful dried Methi leaves
Handful dried Curry leaves

1/2 tsp Cumin powder
1/2 tsp Coriander powder


Picture of Indian herbs and spices.


Picture of chicken curry served with basmati rice.





How to make a chicken curry recipe

Take a large pan on a medium/high heat,

Pour in a generous amount of oil, add the blended onions.

Keep stirring and chopping at the onions with a spatula and cook until the onions start to turn lightly golden.

Once the onions have turned a light golden color add the dried coconut keep stirring well for 1-2 minutes or until the coconut starts to toast.

Do not over cook the coconut at this stage.

Remove the coconut onions from the pan and place in a dish until later.

Pour a small amount of oil into the pan and sear the chicken pieces on each side.

Add the ginger, garlic, tomatoes, all spices and herbs (except for half a teaspoon of cumin powder and half a teaspoon of coriander powder), evaporated milk, coconut milk, water and chopped chili.

Stir well.

Place the two whole chillies into the pan.

Bring to the boil then turn the heat onto the lowest heat setting, place the lid on and simmer for 60 minutes or until the chicken is cooked and tender and falling off the bone.

Whilst the chicken pieces simmer for 60 minutes you can cook the onions.

Pour a little oil into a small frying pan, add the onions and fry until soft.

Do not overly brown the onions just cook until the onions soften, add the sugar, stir well and leave to the side until the end of the recipe.

When the chicken is cooked remove the chicken pieces from the pan.

Pick the chicken off the bone.

Add the half teaspoon of cumin and coriander to the pan.

Check for seasoning and add a little salt if needed.

Add the mushrooms to the pan, stir well cook on low heat.

After a few minutes add the peas.

Add the cooked onions to the curry stir well then add the cooked chicken to the curry.

Serve with fresh basmati rice and naan bread.

Enjoy Chefs chicken curry recipe.

Click on the video to see the video version of this chicken curry recipe.