When you are worried about what to cook for dinner, this simple and easy curry may help. This is a simple and tasty chicken curry which can be prepared with a handful of ingredients that are easily available.
This creamy chicken curry is flavorful and it can be paired up with Indian bread varieties like chapati, naan etc.
It was time for me to go for grocery shopping, and I was left with only a few ingredients in my kitchen. I was thinking about what to cook for dinner. Luckily, there was a chicken left in my freezer. Suddenly, I remembered this recipe and I prepared it Immediately. It is creamy, tasty and doesn’t require that many ingredients.
In this recipe I have pan-fried the chicken until almost cooked, added it into a thick and creamy gravy and cooked it until the chicken is well cooked and nicely coated in the spices.
You can serve this chicken curry with rice varieties or Indian bread varieties like chapati naan etc.
FEW RICE VARIETIES THAT YOU CAN SERVE WITH THIS CURRY
Chinese restaurant – style egg fried rice
CREAMY CHICKEN CURRY RECIPE
Creamy and flavourful chicken curry, that can be paired up with rice or Indian bread varieties.
PREPARATION TIME : 15 MINUTES
TO FRY THE CHICKEN : 15 MINUTES
COOKING TIME: 45 MINUTES
CAN BE SERVED TO 4-5 PEOPLE
INGREDIENTS
- 1 kg chicken cut into small pieces
- 4 whole cardamoms
- 2 cloves
- 1 small piece of cinnamon stick
- 1/2 teaspoon of whole pepper corns
- 4 dried whole red chilies broken into medium pieces
- Few curry leaves
- 2 big onions thinly sliced
- 2 medium tomatoes cut into pieces
- 4 or 5 green chilies split (depending on the desired level of spice)
- 1 teaspoon of ginger paste
- 1 teaspoon of garlic paste
- 1/4 teaspoon of turmeric powder
- 1 and 1/2 teaspoon of red chili powder
- 1 teaspoon of coriander powder
- 1/2 teaspoon of garam masala
- salt to taste
- Cashew paste: 1/4 cup (250 ml cup) of cashew soaked in warm water for 30 minutes and then ground into a fine paste
- 5 to 6 table spoons of cooking oil
- A handful of finely chopped coriander leaves (optional)
FOR THE MARINADE
- 1 teaspoon of pepper powder
- 3/4 teaspoon of turmeric powder
- 1 teaspoon of lemon juice
- Salt to taste (3/4 teaspoon)
METHOD
- Prepare a marinade using the pepper powder, turmeric powder, lemon juice, salt and a little bit of water (one or two teaspoons). Marinate the chicken in this marinade for half an hour.
- In a thick bottomed pan add 3 or 4 tablespoons of oil and fry the chicken pieces until they are almost cooked. Keep it aside.
- In a thick bottomed vessel over a medium heat, add two tablespoons of oil and add the spices (cardamom, cloves, cinnamon stick, whole peppercorns). After a few seconds add the red chili pieces and then add the curry leaves.
- When the sizzling sound of the curry leaves stops add the onion pieces and sauté until the raw smell of the onion is gone. Add the tomato pieces into it and sauté for two or three minutes.
- Add the split green chilies and sauté for a minute and then add the ginger garlic paste; sauté until their raw smell is completely gone.
- Add the turmeric powder, red chili powder and coriander powder and sauté for two minutes.
- Add the cashew paste and mix well. Then add 2 and 1/2 cups of water (in a 250 ml cup) into it. Mix, add the required amount of salt and the garam masala powder into it and mix.
- Add the fried chicken pieces into it.
- Increase the temperature of the stove to high until the curry starts to boil. When it starts boiling reduce it to medium and cook until the chicken pieces are well cooked and the gravy thickens.
- Serve it hot.
NOTE
If you have fresh coriander leaves, add a handful just before you take the curry off the stove. It is completely optional.
You can use any vegetable oil, but coconut oil gives this curry more taste.
When you fry the chicken, fry it until it is almost cooked.
You can add more water if needed.
STEP BY STEP PICTURES
Prepare a marinade using the pepper powder, turmeric powder, lemon juice, salt and a little bit of water (one or two teaspoons). Marinate the chicken for half an hour.
In a thick bottomed pan add 3 or 4 tablespoons of oil and fry the chicken pieces until almost cooked. Keep it aside.
In a thick bottomed vessel over a medium heat, add two tablespoons of oil and add the spices (cardamom, cloves, cinnamon stick, whole peppercorns). After a few seconds add the red chili pieces and then add the curry leaves.
When the sizzling sound of the curry leaves stops add the onion pieces and sauté until the raw smell of the onion is gone.
Then add the tomato pieces and sauté for two or three minutes.
Add the split green chilies and sauté for a minute.
Add the ginger garlic paste and sauté until their raw smell is completely gone.
Add the turmeric powder, red chili powder and coriander powder.
Sauté for two minutes.
Add the cashew paste.
Mix well, add 2 & 1/2 cup of water (in a 250 ml cup) into it and mix.
Add the garam masala powder and required salt and mix.
Add the fried chicken pieces into it.
Raise the temperature of the stove to high until the curry comes to a boil. When it starts boiling reduce it to medium and cook until the chicken pieces are well cooked and the gravy thickens.
Serve it hot.
