Home Style Curry

Chicken Curry 68 Last Update: Oct 20, 2019 Created: Oct 20, 2019
Home Style Curry
  • Serves: -
  • Prepare Time: 15
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Medium
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Made this spicy one - check it out

Preparation Time : 1 hour
Spice Level : 4 out of 5
No of servings : 3 -4

Ingredients

Directions

  1. Prep onions, tomatoes, and chicken first by dicing each separately, and stir tumeric into chicken.
  2. Heat skillet and add cumin seeds, curry leaves, bay leaves, cloves, cardamom, cinnamon, and peppercorns.
  3. Cook dry until you can smell the roasted spices, then add oil. Simmer spices and oil on medium for a few minutes then add halved chile’s. Simmer for a few minutes stirring occasionally.
  4. Add diced onions and simmer covered, on medium low (between 2 – 3 on burner) for about 25 minutes stirring occasionally.
  5. Once onions are very soft, add diced tomatoes, cover, and continue simmering for another 25 minutes.
  6. Add chicken, then stir in spice mixture (red chile powder, chicken masala powder, black pepper powder, and salt) and simmer covered for about 15 minutes.
  7. Add 3 cups water, cover, and continue simmering for another 40 minutes. Watch the gravy during this time to make sure it is the consistency you desire, if necessary, cook uncovered to thicken.
  8. During this last 40 minutes you will also want to start your rice.
  9. Stir in coriander and serve over basmati rice.

Home Style Curry



  • Serves: -
  • Prepare Time: 15
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Medium

Made this spicy one - check it out

Preparation Time : 1 hour
Spice Level : 4 out of 5
No of servings : 3 -4

Ingredients

Directions

  1. Prep onions, tomatoes, and chicken first by dicing each separately, and stir tumeric into chicken.
  2. Heat skillet and add cumin seeds, curry leaves, bay leaves, cloves, cardamom, cinnamon, and peppercorns.
  3. Cook dry until you can smell the roasted spices, then add oil. Simmer spices and oil on medium for a few minutes then add halved chile’s. Simmer for a few minutes stirring occasionally.
  4. Add diced onions and simmer covered, on medium low (between 2 – 3 on burner) for about 25 minutes stirring occasionally.
  5. Once onions are very soft, add diced tomatoes, cover, and continue simmering for another 25 minutes.
  6. Add chicken, then stir in spice mixture (red chile powder, chicken masala powder, black pepper powder, and salt) and simmer covered for about 15 minutes.
  7. Add 3 cups water, cover, and continue simmering for another 40 minutes. Watch the gravy during this time to make sure it is the consistency you desire, if necessary, cook uncovered to thicken.
  8. During this last 40 minutes you will also want to start your rice.
  9. Stir in coriander and serve over basmati rice.

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