Chicken curry
Serves 1
Directions
- 1Wash and drain 2 whole chickens and sprinkle with salt.
- 2Wash and drain 2 whole chickens and sprinkle with salt.
- 3Wash and drain 2 whole chickens and sprinkle with salt.
- 4Heat 1 cup of oil in a pot.
- 5Heat 1 cup of oil in a pot.
- 6Heat 1 cup of oil in a pot.
- 7Add 8 cardamons, 1 cinnamon stick, and 1 tsp panch phoron to the hot oil.
- 8Add 8 cardamons, 1 cinnamon stick, and 1 tsp panch phoron to the hot oil.
- 9Add 8 cardamons, 1 cinnamon stick, and 1 tsp panch phoron to the hot oil.
- 10Add 4 sliced onions and 1 tbs of salt to the pot and stir.
- 11Add 4 sliced onions and 1 tbs of salt to the pot and stir.
- 12Add 4 sliced onions and 1 tbs of salt to the pot and stir.
- 13Add 2 bulbs of garlic and 3cm of ginger (grated or minced) to the pot and mix.
- 14Add 2 bulbs of garlic and 3cm of ginger (grated or minced) to the pot and mix.
- 15Add 2 bulbs of garlic and 3cm of ginger (grated or minced) to the pot and mix.
- 16Cover the pot and let it cook until the onions are soft and golden.
- 17Cover the pot and let it cook until the onions are soft and golden.
- 18Cover the pot and let it cook until the onions are soft and golden.
- 19Add 3/4 cup of water, cover, and cook on medium to low heat for approximately 10 minutes.
- 20Add 3/4 cup of water, cover, and cook on medium to low heat for approximately 10 minutes.
- 21Add 3/4 cup of water, cover, and cook on medium to low heat for approximately 10 minutes.
- 22Add 4 tablespoons of Hungry Housewife mixed spice and 1 teaspoon of chili powder to the pot and mix well.
- 23Add 4 tablespoons of Hungry Housewife mixed spice and 1 teaspoon of chili powder to the pot and mix well.
- 24Add 4 tablespoons of Hungry Housewife mixed spice and 1 teaspoon of chili powder to the pot and mix well.
- 25Cook the spices for approximately 6-7 minutes.
- 26Cook the spices for approximately 6-7 minutes.
- 27Cook the spices for approximately 6-7 minutes.
- 28Add 1 cup of water and cook for an additional 10 minutes on low heat.
- 29Add 1 cup of water and cook for an additional 10 minutes on low heat.
- 30Add 1 cup of water and cook for an additional 10 minutes on low heat.
- 31Add 8 cherry tomatoes to the curry and stir.
- 32Add 8 cherry tomatoes to the curry and stir.
- 33Add 8 cherry tomatoes to the curry and stir.
- 34Cover and cook for some time.
- 35Cover and cook for some time.
- 36Cover and cook for some time.
- 37Remove the cardamons and other whole spices from the curry.
- 38Remove the cardamons and other whole spices from the curry.
- 39Remove the cardamons and other whole spices from the curry.
- 40Add the chicken to the pot on full heat and cook for approximately 2 minutes.
- 41Add the chicken to the pot on full heat and cook for approximately 2 minutes.
- 42Add the chicken to the pot on full heat and cook for approximately 2 minutes.
- 43Turn the heat down and steam cook for approximately 10 minutes.
- 44Turn the heat down and steam cook for approximately 10 minutes.
- 45Turn the heat down and steam cook for approximately 10 minutes.
- 46Chop fresh coriander.
- 47Chop fresh coriander.
- 48Chop fresh coriander.
- 49Add 5 fresh green chilies and 1 cup of water to the chicken curry and stir.
- 50Add 5 fresh green chilies and 1 cup of water to the chicken curry and stir.
- 51Add 5 fresh green chilies and 1 cup of water to the chicken curry and stir.
- 52Cover the pot and cook until the chicken is tender and the gravy is thickened.
- 53Cover the pot and cook until the chicken is tender and the gravy is thickened.
- 54Cover the pot and cook until the chicken is tender and the gravy is thickened.
- 55Add chopped coriander to the curry and mix.
- 56Add chopped coriander to the curry and mix.
- 57Add chopped coriander to the curry and mix.
- 58Serve the chicken curry with fresh basmati rice, green chilies, and a slice of green lembu.
- 59Serve the chicken curry with fresh basmati rice, green chilies, and a slice of green lembu.
- 60Serve the chicken curry with fresh basmati rice, green chilies, and a slice of green lembu.
Ingredients
- 2 whole chickens
- 2 whole chickens
- 2 whole chickens
- 1 cup oil
- 1 cup oil
- 1 cup oil
- 4 onions
- 4 onions
- 4 onions
- 8 cardamons
- 8 cardamons
- 8 cardamons
- 1 cinnamon stick
- 1 cinnamon stick
- 1 cinnamon stick
- 1 tsp panch phoron
- 1 tsp panch phoron
- 1 tsp panch phoron
- 1 tbs salt
- 1 tbs salt
- 1 tbs salt
- 2 bulbs of garlic
- 2 bulbs of garlic
- 2 bulbs of garlic
- 3 cm ginger
- 3 cm ginger
- 3 cm ginger
- 4 tbs hungry housewife mixed spice
- 4 tbs hungry housewife mixed spice
- 4 tbs hungry housewife mixed spice
- 1 tsp chilli powder
- 1 tsp chilli powder
- 1 tsp chilli powder
- 8 cherry tomato's
- 8 cherry tomato's
- 8 cherry tomato's
- 5 fresh green chilli
- 5 fresh green chilli
- 5 fresh green chilli
- 0.75 cup water
- 0.75 cup water
- 0.75 cup water
- coriander
- coriander
- coriander
- green lembu
- green lembu
- green lembu
- 1 cup water
- 1 cup water
- 1 cup water
- 1 cup water
- 1 cup water
- 1 cup water
- basmati rice
- basmati rice
- basmati rice
Equipment
potladleknifechopping board
Tips
- After adding the spices, cook it out for approximately 6-7 minutes before adding 1 cup of water.
- Remove the whole spices before adding the chicken.
- After adding the chicken, cook on full heat for approximately 2 minutes, then turn the heat fully down and let it steam for approximately 10 minutes to allow the chicken to release its natural juices and make the gravy phenomenal.
- Add chili powder if you want extra spice; otherwise, you can skip this step.
- Add 1 tsp of panch phoron with the onions at the start.
- Caramelize the onions until golden or soft before adding the water.