Midweek Chicken Curry
This recipe was kindly shared by one of curry club family.
One whole chicken (approx 1.2kg) skin off and cut up into curry pieces. I did this my self or get your butcher to do this.
One tablespoon of butter ghee
Four tablespoons of veg oil
Four tablespoons of natural Greek yogurt
Two medium onions, finely diced
7 small green chillis, cut of stem and slice in half length ways
Two medium sized salad tomatoes diced
One tablespoon of tomato purée
Two tablespoons of Garlic paste (or 8/10 cloves minced)
Two tablespoon of Ginger paste (one inch or so piece grated)
Teaspoon of salt or to taste
Half teaspoon of finely ground black pepper
One and a half tablespoons ground coriander
One tablespoon ground cumin
Half tablespoon ground turmeric
Two teaspoons Kashmiri chilli powder
Tablespoon dried methi leaves
Small handful chopped fresh coriander
1. Heat ghee and butter in a pan, I used a non stick wok, it’s more forgiving.
2. Add onions on high heat, stir and reduce to a low heat. Put the lid on and simmer. You’ll notice that the evaporation from the lid will add moisture and stop onions from burning too quick. Stir occasionally to check not sticking to pan, if they do add a splash of water,
3. Once the onions are opaque and very lightly golden, the darker the onions cook the darker the curry, take lid off add salt, garlic and ginger, stir add Kashmiri chilli powder. Stir for a few minutes. This will help colour to develop from Kashmiri chilli powder.
4. Add the ground coriander, cumin, black pepper and turmeric, stir in well, add a little water to stop spices from burning.
5. Add tomatoes and tomato paste, stir in and cover, checking occasionally to stop sticking. Add half a cup of boiled water stir and cover on low heat. You might need to add water twice.
6. Keep simmering until everything is of a smooth consistency and oil separates.
7. Add chicken pieces stir in well to coat on a higher heat. Then add yogurt, stir in well and simmer. You may need to add a splash of water to stop the sauce from becoming too dry. If you add too much water, just simmer with no lid.
8. Once the chicken is almost cooked to your liking add the green chillies. Stir in and simmer with lid on.
9. When chicken is cooked through add methi leaves stir in for a few minutes. Add chopped coriander, turn heat off and leave lid on and rest for 30 mins (O left it to rest for one hour) Reheat when ready to eat.