Chicken Curry
Serves 1
Directions
- 1Add a quarter of a teaspoon of cinnamon, a teaspoon of turmeric, a teaspoon of garam masala, and a pinch of salt to the chicken.
- 2Mix the spices and salt into the chicken using your hands.
- 3Wash your hands thoroughly after mixing the chicken.
- 4Cut up the capsicum, onion, garlic, and chili.
- 5Place the chopped vegetables into a bowl.
- 6Peel and grate the ginger into a small bowl.
- 7Turn on the heat on the stove.
- 8Brown the chicken in the wok until it's fried.
- 9Remove the browned chicken from the wok.
- 10Bust open the cardamom pods and drop in the seeds (or use 1/4 tsp ground cardamom).
- 11Add the chopped capsicum, onion, garlic, and chili to the wok.
- 12Fry the vegetables for a few minutes.
- 13Add the grated ginger to the vegetables.
- 14Return the chicken to the wok with the vegetables.
- 15Add a teaspoon of garam masala, a teaspoon of chili powder, a pinch of salt, and a couple of bay leaves to the wok.
- 16Add tinned tomatoes and a cup of stock to the curry.
- 17Turn down the heat.
- 18Combine a cup of yogurt, half a teaspoon of ground coriander, and half a teaspoon of cumin in a bowl.
- 19Cut a small bunch of coriander and add it to the yogurt mixture.
- 20Stir the yogurt mixture.
- 21Place the yogurt mixture in the fridge.
- 22Add half a cup of thickened cream to the curry.
- 23Put a lid on the curry and let it cook.
- 24Wash the basmati rice to remove excess starch.
- 25Place the rice on the stove to boil.
- 26Once the rice is boiling, turn down the heat and put a lid on it.
- 27Keep the lid on the rice until it's fully cooked.
- 28Taste the curry and add a tablespoon of brown sugar if you prefer it sweeter.
- 29Serve the curry with rice.
- 30Add a dollop of the yogurt mixture on top of the curry.
- 31Garnish with fresh coriander.
Ingredients
- Chicken
- 0.25 teaspoon Cinnamon
- 1 teaspoon Turmeric
- 1 teaspoon Garam Masala
- 1 pinch Salt
- Capsicum
- Onion
- Garlic
- Chili
- Ginger
- Cardamom Pods
- 0.25 teaspoon Ground Cardamom
- 1 teaspoon Garam Masala
- 1 teaspoon Chili Powder
- 1 pinch Salt
- 2 Bay Leaves
- Tinned Tomatoes
- 1 cup Stock
- 1 cup Yogurt
- 0.5 teaspoon Ground Coriander
- 0.5 teaspoon Cumin
- 1 bunch Coriander
- 0.5 cup Thickened Cream
- Basmati Rice
- 1 tablespoon Brown Sugar
Equipment
KnivesCutting BoardMixing BowlsGraterWokPanLid
Tips
- Wash your hands thoroughly
- Do not over-spice the curry
- Keep the lid on the rice until it's cooked
- Add brown sugar for a sweeter taste
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