Chicken Curry
3 stars based on 1 reviews
jennie's Story
An authentic Bangladeshi recipe, not too hot but gently spicy and full of flavour. Best eaten with the fingers, using paratha or chapatti, and beware garlic the next morning! Read More
Related categories
Main Course, Indian, chicken curry , Dairy Free, Egg Free, Gluten Free, Healthy, Nut Free, Party Food, Romantic Food, Summer, Winter,
Ingredients
- 2 boned chicken breast or leg
- 1 large onion finely chopped
- 3 clove garlic crushed with fresh coriander
- 2 tsp ground coriander
- 2 tsp ground cumin
- walnut sized finely grated ginger root
- 1 tsp ground turmeric
- 1 or 2 tsp garam masala
- 400g tin chopped tomato
- 1 big tbsp olive or sunflower oil
- good pinch pepper salt
Method
- In Pestle crush chopped garlic, fresh coriander leaves, grated ginger and touch of salt. (This is known as a green masala.)
Heat oil in pan and very slowly, cook diced onion until transparent, then add garlic mix (green masala)and the spices (but not garam masala, that comes later!) and cook mixing well till spices are absorbed about 3 minutes.
Wash chicken pieces and with water still adhering, add to pan, and immediately add tin of chopped tomatoes.
Cover pan and simmer. Add more water or stock if it seems dry.
When chicken is tender, taste and add garam masala to taste, also pepper and chilli flakes if used.Simmer a further few minutes then serve with green dahl and rice or paratha bread. Another sprinkle of fresh coriander enhances the flavour!
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This is a delicious spicy curry, full of flavour yet not horrid hot. It was shown to me by my friend from Bangladesh. It makes my taste buds sing. Dedicated to Sanjeeda