Chicken Curry
I would have to begin with the most popular curry in the UK. This is a standard recipe but how it turns out will depend on the authenticity of the spices and how well you prepare the base. Once you master this, you can vary it by adding spinach, potatoes, cauliflower, peas etc.
Ingredients
2lb chicken cut into 2inch pieces (or boneless chicken)
6oz grated onion
half cup oil
1 tbs crushed ginger
1 tbs crushed garlic
1½ tsp salt
1 tsp red chillie powder
half tsp turmeric
6oz fresh/tinned tomatoes crushed
1 tbs tomato puree (optional)
2 tbs fresh sliced green coriander
1 tsp garam masala
Method
- Wash chicken pieces in cold water and drain.
- Put the oil in a large pan, add onion, fry on medium heat until golden brown. Add ginger and garlic and fry for a further 2 mins.
- Add the salt, chillies and turmeric, mix together and add tomatoes. Keep on medium heat, stir from time to time until all liquids dry and the oil separates (bhun).
- Add chicken pieces, cook together on medium heat for 10 mins, then cook on low heat until chicken is cooked through stir every 10mins until chicken is almost cooked but not falling off the bones (approx mins), do not stir too frequently as chicken will start breaking up.
- Once all liquids dry up and oil separates, add fresh coriander and sprinkle with garam masala. This is Bhuna Chicken or Masala Chicken and can be served with naan or chappattis.
- To make into a curry add 2 cups of boiling water, keep on a rolling boil for 5mins and switch off.
Serve with plain rice or plain pilao rice or with naan or French bread or thickly sliced bloomer.
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