How To Make: Desi Chicken Curry

Name: Desi Chicken Curry
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 kg Chicken thighs (skin off and cut into two); 75 ml Corn or vegetable oil; 1/2 tsp Cumin seeds; 2 Bay leaves; 3 Green cardamom pods; 4 Black pepper corns; 4 Red onions (finely chopped); 1 tbsp Ginger paste; 1 tbsp Garlic paste; 2 tbsp Cumin powder; 2 tbsp Coriander powder; 1 tbsp Chilli powder; 1 tbsp Turmeric; 2 tsp Salt; 4 Tomatoes (blended to a puree); 400 ml Water or chicken stock; 1/4 tsp Garam masala powder; 1 tbsp Fresh coriander (chopped)

Unlike many other curries, Desi chicken curry requires the chicken to be fried for a while before any liquid is added.

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Desi chickens are difficult to source in the UK, however, so any breed of chicken is appropriate for this particular recipe (though we would always recommend investing in a free-range bird). The recipe is taken from North Indian Abdul Yaseen.

Ingredients

Chicken thighs, 1kg, skin off and cut into two
Corn or vegetable oil, 75ml
Cumin seeds, ½ teaspoon
Bay leaves, 2
Green cardamom pods, 3
Black pepper corns, 4
Red onions, 4, finely chopped
Ginger paste, 1tbsp
Garlic paste, 1tbsp
Cumin powder, 2tbsp
Coriander powder, 2tbsp
Chilli powder, 1tbsp
Turmeric, 1tbsp
Salt, 2tsp
Tomatoes, 4, blended to a puree
Water or chicken stock, 400ml
Garam masala powder, ¼ tsp
Fresh coriander, 1tbsp, chopped

Method

Heat the oil in a large pan and fry the whole spices.
Once they crackle, add the onions and fry on medium heat until golden brown. Stir in the chicken and cook for a further 5-8 minutes.
Add the ginger and garlic paste and coriander, salt, cumin, chilli and turmeric powders, and cook for another 10 minutes with constant stirring until the spices begin to release their flavours.
Now add tomato puree and cook for another 5 minutes and add water or stock. Now reduce heat and simmer until the chicken is cooked.
Check the seasoning, if required, and sprinkle the roasted garam masala powder and finish with green coriander. Serve with steamed rice.

Desi Chicken Curry

Traditionally, the dish is made with the Desi chickens native to India, which are free-range and generally expensive in comparison to more standard broiler chickens.

Course Main Course

Cuisine Global

Keyword Chicken

Prep Time 25

Cook Time 25

Total Time 50

Servings 4

Ingredients

1 kg Chicken thighs skin off and cut into two
75 ml Corn or vegetable oil
1/2 tsp Cumin seeds
2 Bay leaves
3 Green cardamom pods
4 Black pepper corns
4 Red onions finely chopped
1 tbsp Ginger paste
1 tbsp Garlic paste
2 tbsp Cumin powder
2 tbsp Coriander powder
1 tbsp Chilli powder
1 tbsp Turmeric
2 tsp Salt
4 Tomatoes blended to a puree
400 ml Water or chicken stock
1/4 tsp Garam masala powder
1 tbsp Fresh coriander chopped

Instructions

Heat the oil in a large pan and fry the whole spices
Once they crackle, add the onions and fry on medium heat until golden brown
Stir in the chicken and cook for a further 5-8 minutes
Add the ginger and garlic paste and coriander, salt, cumin, chilli and turmeric powders, and cook for another 10 minutes with constant stirring until the spices begin to release their flavours
Now add tomato puree and cook for another 5 minutes and add water or stock
Now reduce heat and simmer until the chicken is cooked
Check the seasoning, if required, and sprinkle the roasted garam masala powder and finish with green coriander
Serve with steamed rice