Making a curry from scratch
Chicken curry can be a part of any meal.This is one of my favourite recipes that I cook often and is enjoyed by my family and friends. Very simple, quick and easy to make, in fact there are many different ways/ varieties of chicken curry recipes to make with different ingredient and flavours, (spice and non spice with creamy sauce) the taste is extremely awesome, wonderful, and for those who love this recipe, then this dish is definitely for you to try!!!
For this dish, we prefer using chicken thighs or chicken drumps instead of chicken breast, for some other curries especially with creamy or coconut milk I love to use chicken breast, because help the chicken juicy and tender as it cook become very soft.
Check out below for my recipe as I am sharing this today with you a classic and delicious chicken curry, very simple and easy to make just add spices to make it even more delicious Its great for lunch or dinner, but I usually cook for lunch time and serve with plain rice.
Preparation time: 15-20 minutes
Cooking time: 1 hour and 15 minutes
½ medium chicken cut into parts, clean and wash with lemon juice.
2 onions grated
2 tomatoes grated
1tsp garlic paste
1 small carrot grated
Little fresh coriander leaves chopped
¼ tsp turmeric powder
¼ tsp coriander powder
½ tsp curry powder
Salt to taste
3 potatoes cut into cubes
3 tbsp tomato paste
¾ or ¼ cup vegetable or canola oil
Heat the oil in a medium non-stick pan, add onions and cook until tender. Then add coriander leaves and fry for about 20 seconds, add tomatoes and garlic paste stirring for 30 seconds, now add grated carrot and little salt plus one cup of water and cook over a medium heat for 5-7 minutes, then add the spices turmeric powder, coriander powder and curry powder and stir for 15 seconds, Now add the chicken over a medium-high heat and add enough water to cover the chicken, bring to the boil, until the chicken is half cook then add the potatoes, let the potatoes and chicken is almost cooked add the tomato paste, let it cook to medium-low heat for about 20 minutes, taste the salt or until the chicken is tender and cooked through (no longer pink inside) and the curry become thick. Remove from heat pour the curry in a bowl and add on top coriander leave.
Serve hot with plain rice or Naan, Enjoy!!!