About this video

• Video Title: Proper Chicken Curry Recipe
• Channel: CurryLoungeTV
• Speakers: Not specified
• Duration: 00:05:42

Overview

This video demonstrates how to make an authentic Indian chicken curry, distinguishing it from restaurant versions like chicken tikka masala. The recipe emphasizes using fresh ingredients, minimal oil, and a slow simmering process for a richer flavor.

Key takeaways

• Authentic Curry Base: The curry starts with sautéing onions, garlic, and ginger with whole spices like bay leaves, cardamom, cinnamon, and peppercorns to release their oils.
• Curry Paste Preparation: A paste is made in the center of the pan with chili, turmeric, garam masala, and coriander, adding a little water to prevent burning and create a moist base.
• Tomato Integration: Chopped or tinned tomatoes are added and simmered for about 10 minutes until they dissolve into the onion mixture, creating a richer sauce.
• Cooking Chicken: Raw chicken pieces are added directly to the sauce and simmered, allowing them to absorb the flavors, rather than pre-cooking or grilling.
• Finishing Touches: Dry fennel leaves are added to enhance the chicken's flavor, followed by fresh coriander. The curry is served with tandoori roti, brown rice, and a lemon, lime, and chili dip.

Printable Recipe: Proper Chicken Curry

This recipe focuses on creating an authentic Indian chicken curry with fresh ingredients and a rich flavor profile.

Yields: Varies (recipe is for demonstration) Prep time: Approximately 20-30 minutes Cook time: Approximately 45-60 minutes (longer simmering recommended for deeper flavor)

Ingredients:

• Aromatics & Base:

  • Onions
  • Garlic
  • Ginger
  • Bay leaves
  • Black cardamom
  • Cinnamon stick
  • Corander seeds
  • Black peppercorns
  • Chili powder (or fresh chilies)
  • Turmeric powder
  • Garam masala
  • Coarse ground coriander
  • Chopped fresh tomatoes (or tinned tomatoes)
  • Water (as needed)
  • Very little cooking oil

• Chicken:

  • Chicken breasts, cut into small pieces (raw)

• Finishing:

  • Dry fennel leaves (kasuri methi)
  • Fresh coriander, chopped

• Optional Serving Suggestions:

  • Tandoori roti
  • Brown rice
  • Lemon/lime
  • Red chili dip

Instructions:

1. Infuse the Oil with Whole Spices:

   • In a pan, add a little oil and toss whole spices: coriander seeds, bay leaves, black cardamom, cinnamon stick, and black peppercorns.
   • Gently heat until the spices release their oils and begin to pop. This should be done slowly.

2. Sauté the Onions:

   • Add chopped onions to the pan.
   • Sauté the onions for about 15 minutes, until they are golden brown and soft.
   • If the pan looks dry, add a little water to keep the onions moist. The sweetness of the onion will come through.
   • Once the onions are golden brown, remove and discard the whole cardamom pods, bay leaf, and cinnamon stick if desired (or leave them in).

3. Prepare the Curry Paste:

   • In the center of the pan (over the sautéed onions), add half a teaspoon of chili, turmeric, garam masala, and coarse ground coriander.
   • Form this into a paste.
   • Add a little water to the paste and mix it into the onion mixture.
   • Cook this base for about 5 minutes, adding water as needed to keep it moist and prevent burning.

4. Simmer with Tomatoes:

   • Add chopped fresh tomatoes (or a tin of tomatoes) to the curry base.
   • Simmer for at least 10 minutes (or up to an hour for deeper flavor), stirring occasionally, until the tomatoes have almost dissolved into the onion mixture.
   • Continuously add small amounts of water if the mixture starts to dry out.

5. Cook the Chicken:

   • Add the raw chicken pieces directly into the simmering sauce.
   • Stir to coat the chicken with the sauce.
   • Simmer for about 2-3 minutes, or until the chicken has a lovely white hue and is cooked through. Add more water if the sauce becomes too thick or starts sticking.

6. Add Finishing Flavors:

   • Sprinkle in about 3 tablespoons of dry fennel leaves (kasuri methi).
   • Add a handful of chopped fresh coriander.
   • Mix everything together and simmer for another minute or two until the liquid has dried up and the flavors are well incorporated.

7. Serve:

   • Plate the chicken curry.
   • Serve hot with your choice of tandoori roti, brown rice, and a dip made with lemon, lime, and chili.