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Chicken Curry

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
An aromatic, mouth-watering main dish to amaze your dinner guests!

Ingredients

  • 2 lb chicken breasts (boneless, skinless, cut into pieces, washed, and drained (can use thighs or thighs and drumsticks))
  • 2 medium onions (chopped very fine or use a food processor, but do not grind into a paste)
  • 1 tbsp fresh garlic paste (can use bottled )
  • 1 tbsp fresh ginger paste (can use bottled)
  • 2 large or medium potatoes (russet( (peeled and quartered)
  • ½ bunch fresh cilantro (pick leaves, wash, and chop)
  • 2 tbsp tomato paste (or 1 small can (6 oz) tomato sauce)
  • 3-5 tbsp cooking oil (canola, vegetable, corn, peanut)
  • 1 whole Serrano green chili (split half way down the middle(optional) )
  • 1 cup hot water (for gravy)
  • 1 can chicken broth (plain)

Whole Spices

  • 2 medium bay leaves
  • 4-5 peppercorns
  • 4-5 cloves
  • 3 small green cardamom
  • 1 small cinnamon stick (1 inch)

Masala (Spices)

  • ½ tsp tumeric powder
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • ¼ tsp chili powder (optional)

Instructions 

  • Heat oil in a dutch oven or large cooking pot over medium heat.
  • Add whole spices and whole green chili (optional). Let splutter a few moments, and then add onions.
  • Sauté till onions are nearly ¾brown. Approximately 8 minutes.
  • Add the chicken. Sauté well until the chicken is nicely glazed, approximately 10 minutes.
  • Add the ginger, garlic, and spice powders. Continue to sauté for about 8 minutes.
  • Now add half of the chopped cilantro and continue to cook, frequently stirring until most of the moisture is absorbed. You can tell when, as the oil starts to appear on the sides of the pan. About 10 minutes more.
  • Add the hot water, stock (add more water if you do not have stock), potatoes, and tomato paste. Cover and let cook until the potatoes are done. Approximately 15 minutes.
  • Serve in a deep dish and garnish with the remaining cilantro.

Notes

You can make more or less gravy by monitoring the water content, but don't make it thin and runny as it loses its flavor.
I add hot water as it continues the cooking process but there is no harm done if you add warm or  coldwater.
Serve with plain rice, an Indian styled pilaf or any kind of flat bread (roti,naan, paratha, pita bread, etc.).
You could also add a vegetable side dish. 
Course: Main Course
Cuisine: Indian
Keyword: chicken, curry