One for All Chicken Curry

This is my One for all all-chicken curry, that we love with just about anything

Extremely basic ingredients and quick and simple to prepare. A recipe you will enjoy!

The Recipe Intro↓ has , more information as well as Recipe Video. Don’t forget to check it out.

Ingredients:

Chicken, with bone, cut into small pieces		1 kg
Red Onion, sliced		4 small
Shallots		15- 20
Garlic, roughly chopped		5 generous Tbsp
Ginger, roughly chopped		3 Tbsp
small Tomatoes, chopped		2
Small green chillies, slit		5-6
Fresh coriander leaves, chopped		6 Tbsp
Salt (to taste)		2 tsp
Coconut oil		7-8 Tbsp
Turmeric powder		1 tsp
Green cardamom, cracked		4
Cinnamon		4 tiny sticks
Cloves		6
Coriander powder		2 Tbsp
Kashmiri chilli powder		1 1/2 - 1 1/2 tsp
Fennel powder		4 tsp
Garam Masala (see notes)		1 tsp
Water		1 - 1 1/4 cups

Method:

1. Clean, rinse and keep the chicken pieces. Cut into medium-sized pieces. Drain and set aside.
2. Add the garlic(5Tbsp), ginger(3Tbsp) and shallots(15-20), to a small grinder jar and grind ( without adding any water), to make a paste. Set aside.
3. Place a pressure cooker on the stovetop and bring to heat. Once heated add coconut oil(7Tbsp).
4. Once the oil is heated, add the sliced onion, coriander leaves, green chilli and tomato all together.
5. Saute on medium-high heat for about 3 minutes, till the tomatoes are mashed. The sauteed ingredients should not turn brown, just very nicely softened.
6. Now, add the prepared garlic-ginger-shallot paste as well as turmeric powder(1tsp).
7. Continue to saute, on medium till the raw smell of ginger and garlic dissipates, stirring continuously on low flame.  (Saute about 2 more minutes). If you added less oil at the beginning, you may need to add more oil now.
8. Next, add whole spices (4 cardamoms,2 tiny sticks cinnamon,6cloves)  and stir through till fragrant. Be careful that the sauteed ingredients do not stick to the pot. Adjust heat accordingly.
9. Add the chicken pieces and salt(1tsp). Turn up the heat and toss and fry in the masala well. The chicken should be opaque throughout (no pink in the centre). Fry like this with tossing for 2 minutes.
10. Add the powdered spices: coriander powder(2Tbsp), Kashmiri chilli powder(1  1/2tsp), fennel powde (4tsp),  stir and cook till the spices are cooked and aromatic as well. Add 1 more tsp Chilli powder, if desired after checking for heat and colour.
11. Add about 2 cups water first and bring to boil.  The chicken should be submerged in water.
12. Taste test, and add more salt to taste ( up to 1 1/4 tsp ). Also, add Nadan Garam Masala(1tsp) now. Stir through.
13. Close the cooker and pressure cook for 3 steams, on a medium flame. Or cook according to your fowl. Allow the cooker to cool off gradually.
14. Open the cooker and boil on medium heat for 5 minutes. Garnish with a few coriander leaves when serving.
15. I fry some dried chillies and cashew nuts and add them to the curry for a garnish. This is optional. Adds a smoky aroma to the curry, which I love.
16. This curry complements any meal. Rice, Roti, Hoppers, Fried flatbreads..anything!

One for All Chicken Curry

Notes:

• When making the garlic-ginger-shallot paste, do not make it far ahead of cooking, since this might cause a bitter taste to develop.
• Don’t skip the step of simmering the curry after pressure cooking. This is essential for all curry to achieve proper consistency.

EAT AND TELL!!! Let us know if you tried –  One for All Chicken Curry If you liked the recipe, please do to leave me a comment and CLICK THE LIKE BUTTON at the bottom of this page! Thank you! ♥ If you make the dish and share on your social media please don’t forget to tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. Thank you! ♥ Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com

Key Ingredients: Chicken, Onion, Shallots, Tomato, Garlic, Ginger, Green Chilli, Whole spices, Powdered spices, Oil, Salt.

 

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