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Chicken Curry

Written By Neerakar on Saturday, February 4, 2012 | 6:14 AM

Chicken Curry is one of the essential dishes of the Indian Subcontinent. We all have been exposed to different varieties of Chicken Curry prepared from varieties of different ingredients. This is one of those dishes that you can really 'make it your own'. Today I am presenting you my version of the Chicken Curry. You might argue that this is not the traditional way of making it, but as you know I like to mix things up a little.

1) 2 lbs boneless chicken thighs
2) 1 green and red chilies finely chopped
3) 1/2 bunch cilantro finely chopped
4) 3 plum tomatoes sliced
5) 1/2 tea spoon of butter
6) 1 table spoon of Cumin and Coriander powder
7) 1/2 table spoon of turmeric
8) 1 & 1/2 table spoon of Soy Sauce
9) 1/2 table spoon of fish sauce
10) 1 table spoon of ginger and garlic powder
11) 5 cloves of garlic finely chopped
12) 1 stick of cinnamon, 3 cloves of cardamom, 3 cloves
13) 2 red onions paste
14) 1 table spoon of chicken curry masala (generic)
15) Vegetable Oil
16) 2-3 Bay leaves

Lets start with the chicken. In a bowl mix your chicken with 2 table spoon of oil,  1 & 1/2 table spoon of Soy Sauce, 1/2 table spoon of fish sauce, 1 table spoon of chicken curry masala, ginger & garlic powder. Let the mixture soak for at least half an hour.
Here is a cool trick for your tomatoes. In a hot pan melt some butter. Add the tomatoes and cook for about 3 to 4 minutes.
This procedure increases the redness of the tomatoes. As you can see in the picture above. Use a food processor or blender to turn the tomatoes into a fine puree. Another benefit of doing this is that when you add raw tomatoes while preparing your chicken curry, sometimes the tomatoes don't get cooked properly and it doesn't taste appealing.
In a hot pan add some vegetable oil and ensure that the oil is hot. Then take the pan off the heat and add cinnamon sticks, cloves, cardamom and bay leaves. Leave it aside for 3 minutes. This flavors the oil. You can take out the spices after this procedure.
Add cumin seeds and cook until it turns brown. Then add your chilies, garlic and onion paste.
Add a pinch of salt and sugar to you onion paste. This caramelizes the onions and releases the juice from it. As the onions start to turn light brown, turn the heat to medium and add cumin, coriander and turmeric powder. Ensure the heat is medium otherwise you will burn these spices.
 Add you chicken mixture and stir properly. Cover the lid of the pan and cook for 6-8 minutes.
At this point, add the tomato puree and stir. Add salt for taste and cook it for another 6-8 minutes.
Once the chicken is cooked, add chopped cilantro and let it rest for about 3 minutes off heat. Don't jump right in, let the curry settle and soak the chicken.
Bon Apetit
Your chicken curry is ready to be served.


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