Chicken Curry
Source and licence
"Chicken Curry" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chicken_Curry, revision 4615182), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chicken_Curry&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4615182
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with South Asia by the source (confidence unknown). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 4 lb chicken
- 1½ teaspoon salt
- ½ teaspoon red chile powder
- 1 pinch of turmeric
- 100 ml coconut yogurt
- 1½ teaspoon ground coriander
- ½ teaspoon garlic paste
- 1½ teaspoon ginger paste
- 1 teaspoon chile powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon fenugreek leaves
- 1 teaspoon curry powder
- Juice of ½ lemon
- ½ teaspoon mint
- 1 tablespoon coconut oil
- 500 g tomatoes, diced
- 150 ml coconut yogurt
- 200 g potatoes
- 2 teaspoons curry powder
- 1 medium onion
- 1 teaspoon ginger paste
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
Method
- Clean the chicken and cut into small pieces. Combine with all the marinade ingredients and mix well. Set aside for 30 minutes to let flavors seep in.
- Fry cumin, fennel, and mustard seeds on a medium heat in a large pan.
- Add garlic and ginger paste and fry.
- Chop the onions into small pieces and fry in the pan.
- Add the potatoes and fry.
- In a separate pan, sear the chicken in batches and add it to bowl separately.
- After the onions turn golden brown add the marinated chicken.
- Add curry powder, coconut yogurt and turn to a low heat. Leave to cook for 35–40 minutes.
- Finely chop fresh coriander and a dash of lemon juice to the curry.
- Serve with rice or naan bread