Hot and Spicy Chicken curry

It’s raining and predicted to rain all day where I am..

The next village is now just partly visible from my kitchen window, covered in thick mist.

And it does feel quite wintery…a feel I get almost 350 days in the year! 🙂

Here’s a recipe to warm up the day.

Hot and spicy Chicken curry….

Ingredients (Enough for approx. 3-5 people)

Approx. 1 inch of ginger – sliced thin
2 cloves of garlic – sliced thin
2 tbsp. of ginger garlic paste
3 medium potatoes – cubed
3 medium tomatoes – chopped
1 ½ red onions sliced
2 packets of Chicken breast quarters (check it out from Tesco) – cut into small pieces and skin removed.
Once cleaned, add ¼ tsp. turmeric powder and 1 tsp. of ginger garlic paste to the chicken and coat well, leave aside for 15-20 mins.
(Approx. 0.6 kgs)
4-5 tbsp. cooking oil
450ml hot water
100ml coconut milk
Few curry leaves – if available.
Coriander leaves for garnish.

Spices:
½ tsp. jeera
½ tsp. fennel seeds
1 dried chilli
2 cardamoms
1-2 star anise
1-2 inch of cinnamon sticks
2 cloves

And curry powders:
1 tsp. garam masala
1 tsp. coriander powder
40g. Curry powder
6-8g of good chilli powder

Curry, chilli and masala powders – feel free to experiment with different brands to achieve the required taste and heat levels. I use Baba’s, Rajah’s or East End brands.

Rajah’s curry powder are quite spicy for me so I reduce the quantity accordingly. The above are for Baba’s brand which is comparatively milder to other brands mentioned.

Method:

1. On medium stove, heat oil and add the spices, add curry leaves if available. When it gets quite aromatic, add the onions and sliced garlic and ginger, fry till lightly browned, then add potatoes, let these cook for 30 seconds.
2.  Now add garam masala and coriander powder. Next add the marinated chicken, tomatoes and ginger garlic paste, stir well, cover and leave it to cook in its own juices for 1-2 min. The tomatoes and paste should provide enough liquid.
3. Once the chicken looks cooked on the top, add the curry and chilli powders. Stir well, it should look slightly oily. Keep stirring to avoid ingredients from sticking to the bottom of the pan. Do this for at least 30-60 seconds.
4. Now add the hot water, stir well, bring it to a boil, then cover and leave it to cook on the same medium heat for approx. 3 minutes.
5. Add the coconut milk, mix well, bring it to a boil and cook for a further 1 min.
6. Turn the stove to lowish heat (slightly above simmer point) and let the curry cook to bring out the best of flavours for 20-25mins. I typically set my timer accordingly.

Keep a check, the rate at which the liquid (curry) reduces depends on your stove and pot. If needed, add a little hot water (remember to always use hot water!!)

You could if preferred, thicken this curry by cooking on higher heat :-).
A note however: The approx. length of cooking indicated in recipe above helps to achieve a succulent chicken curry.

Add salt to taste and garnish with Coriander leaves before serving.

Serve with warm white basmati rice or breads…yummylious!

Enjoy cooking everyone!