Homemade Chicken Curry

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Calories 747, total fat 40 G., saturated fats 9 G., proteins 63 G., carbohydrates 31 G., fiber 4 G., cholesterol 301 mg, sodium 1214 mg, sugar 3 G.

This flavorful chicken curry is a homey, rustic take on a famous classic. The curry is made with dark chicken meat—thighs and drumsticks—which will always remain juicy. The dish is rich in spices like cardamom, cinnamon, ginger, coriander, and cumin. Thinly sliced onions and tomatoes perfectly complement the flavors. To serve, cook basmati rice. It perfectly absorbs the sauce and all the flavors of the curry.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 bone-in, skinless chicken thighs and drumsticks (4 of each; about 3 pounds total)
1/4 cup vegetable oil
4 green cardamom pods
Cinnamon stick 2.5 cm long.
1 whole clove
2 onions, thinly sliced
1 tbsp. grated fresh ginger
4 cloves garlic, grated
2 tsp ground coriander
1.5 tsp ground cumin
1 tsp Kashmiri chili pepper or hot paprika
0.5 tsp ground turmeric
3 small plum tomatoes, diced
450 g potatoes, peeled and cut into 4 cm pieces.
Cooked basmati rice, for serving
Chopped fresh cilantro, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken thighs, potato, basmati rice, plum tomatoes, cardamom, coriander, cumin, carnation, cinnamon

Cooking the dish according to the recipe:

Season the chicken with salt and black pepper. Heat 2 tablespoons of vegetable oil in a large Dutch oven over high heat. Add the chicken, spreading it out in a single layer, and cook, turning once, for 3-4 minutes per side. Transfer to a plate.
Reduce heat to medium and add the remaining 2 tablespoons of vegetable oil to the pot along with the cardamom pods, cinnamon stick, and cloves. Cook, stirring, until all the spices are toasted, about 20 seconds.

Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until the onion is soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden brown, about 2 minutes. Add the coriander, cumin, chili powder, and turmeric; cook, stirring and scraping up any browned bits, until the spices are toasted, about 30 seconds.
Add the tomatoes to the pan and cook, stirring, until broken down, 4-5 minutes. Add the chicken and any juices from the pan. Stir in 1 1/4 cups water and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the chicken is almost cooked through and the sauce has thickened slightly, about 12 minutes.
Add the potatoes between the chicken pieces, submerging them in the liquid; sprinkle with 1/2 teaspoon of salt. Cover and simmer over low heat until the potatoes are tender, 18-20 minutes. Remove the lid and simmer at a low heat, turning the potatoes occasionally, until the curry thickens, 8-10 minutes.
Thin the curry with water if necessary and add salt to taste. Serve with rice, garnished with fresh cilantro.

Categories:

recipe / Calorie content of prepared meals / Main courses / Vegetables and mushrooms / Bird / / Food Network - recipes / Indian cuisine

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