Recipe
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Chicken Curry
Ingredients
Serves 8 to 10
Chicken On Bone
About 4 pounds, cut into 1 to 2 inches pieces
Onion
4 large, chopped
Ginger
2 inches, finely crushed
Turmeric Powder
1 teaspoon
Cumin Powder
1 and 1/2 teaspoons
Garam Masala Powder
1 teaspoon
Chaat Masala
1 teaspoon
Lime Juice
1 tablespoon
Water
2 to 3 cups (8 oz cup)
Mustard Oil
4 tablespoons
Red Tomato
2 medium, chopped
Garlic Clove
11, finely crushed
Coriander Powder
4 teaspoons
Red Chili Powder
1 teaspoon or according to taste
Black Pepper Powder
1/4 teaspoon or according to taste
Yogurt
3 tablespoons
Green Bell Pepper
1 small (about a cup), chopped
Salt
2 and 1/4 teaspoons or according to taste
Method
Step 1
This recipe requires chicken pieces to be marinated for about 2 to 3 hours. To marinate the chicken:
- Place the chicken pieces in a deep bowl and mix with yogurt, lime juice, 4 finely crushed garlic cloves, 1 inch finely crushed ginger, 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala powder, 1 teaspoon chaat masala, 1 tablespoon mustard oil (or another oil of your choice with a high smoke point) and 1 and 1/4 teaspoon salt.
- Keep it in the refrigerator to marinate for 2 to 3 hours.
Step 2
Preheat the oven at 450 degrees Fahrenheit/232 degrees Celsius. Layer a baking tray with a sheet of aluminum foil and place a cooling/roasting rack rack on top of the baking tray. Put the marinated chicken pieces on the cooling/roasting rack.
Note: The cooling/roasting rack will prevent the chicken pieces from getting soggy while they are roasted. The water released from the chicken pieces and marinade will drip in the baking tray, leaving the chicken nice and juicy, but not soggy in the leftover water.
Note: The cooling/roasting rack will prevent the chicken pieces from getting soggy while they are roasted. The water released from the chicken pieces and marinade will drip in the baking tray, leaving the chicken nice and juicy, but not soggy in the leftover water.
Step 3
Roast the chicken for about 20 to 25 minutes.
Step 4
While the chicken is roasting in the oven, start making the curry. Do not forget to take the roasted chicken out of the oven when it's done.
In a deep pan or wok, heat 3 tablespoons of mustard oil (or another cooking oil of your choice) on medium-high. Add chopped onions and fry until the onions are soft and turn golden brown. You can add some salt to the onions to let it cook faster.
In a deep pan or wok, heat 3 tablespoons of mustard oil (or another cooking oil of your choice) on medium-high. Add chopped onions and fry until the onions are soft and turn golden brown. You can add some salt to the onions to let it cook faster.
Step 5
Add 5 finely crushed garlic and 1 inch finely crushed ginger and continue to fry for a couple of minutes to cook and combine the aroma of ginger and garlic with onions.
Step 6
Then, add the chopped tomatoes and fry until tomatoes get mushy and mix well with onion-ginger-garlic mixture.
Step 7
Add 1/2 teaspoon turmeric powder, 4 teaspoons coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon red chili powder, 1/4 teaspoon black pepper powder, and some water to mix the powdered spices with onion-ginger-garlic-tomato mixture.
Cook the spices for about 10 minutes alternating between medium-high and medium heat. In this process, make sure to keep the spices wet and keep stirring to prevent it from sticking to the pan and burning. In about 10 minutes, you will see oil droplets on top of the mixture which indicates that the spices are cooked.
Cook the spices for about 10 minutes alternating between medium-high and medium heat. In this process, make sure to keep the spices wet and keep stirring to prevent it from sticking to the pan and burning. In about 10 minutes, you will see oil droplets on top of the mixture which indicates that the spices are cooked.
Step 8
Now, add the roasted chicken pieces, chopped green bell pepper, 1/2 teaspoon garam masala powder, and about 1 teaspoon salt, and mix well. You may need to add some water to mix all ingredients well. Continue to cook for about 2 to 3 more minutes.
Step 9
Finally, add 2 cups of water and bring to boil. Reduce the heat to medium-low and let the chicken simmer with the curry for about 5 minutes.
Your Chicken Curry is ready. Serve with any Indian rice or bread dish.
Your Chicken Curry is ready. Serve with any Indian rice or bread dish.
Share your thoughts and questions!
In this recipe, the marinated chicken pieces are roasted in a convection oven, and then simmered in a curry made with onion, tomato, ginger, garlic, and spices to create a delicious dish of Chicken Curry. The use of green bell peppers adds extra aroma and texture to the dish. This is one of easy to cook chicken recipes from Indian cuisine.
Happy Cooking!