Kate’s Chicken Curry

Updated: Sep 8

Kate’s Chicken Curry (this makes a big pot)


10 chicken breasts chopped

3 red onions sliced thin

3 tbsp rapeseed oil

2 tbsp garlic & ginger paste (homemade is best)

2 tomatoes chopped small

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Marinate the chicken

2 spoonfuls of plain yogurt

1 tsp kashmiri chilli powder

1 tsp turmeric

1/4 tsp pink salt

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Whole Spices

2” cinnamon bark

1/2 tsp nigella seeds (black cumin seeds)

1 tsp cumin seeds

4 cardamom pods

1 black cardamom pod

1 bay leaf

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Powdered Spices

1 tsp Kashmiri chilli

https://www.thecurryclubhomecooking.com/product-page/kashmiri-chilli-powder

3/4 tsp Deggi Mirch (I’ll add a full tsp next time)

1 tsp TCCHC Basaar

https://www.thecurryclubhomecooking.com/product-page/pakistani-basaar

1 tsp turmeric

2 tsp cumin

1 tbsp coriander

1 tsp amchoor (dried mango powder)




1 tsp pink salt

2 heaped tbsp of ground methi (I put it through the electric grinder and store it in a tub)

1/2 tsp mint sauce

2 tbsp smooth mango chutney

*200ml boiling water (don’t add this if you don’t like lots of sauce)

1 tsp sugar

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Marinate the chicken and sit to the side.

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Method

Heat oil (medium heat) and add whole spices for 30 seconds.

Add onions and cook until caramelised (I cook them for roughly 45-60 mins) adding small amounts of water so they don’t burn.

Add garlic & ginger paste, mix until raw smell has gone.

Add the powdered spices, mix for 30 secs making sure they don’t burn.

Add tomatoes, mix, lid on and simmer for 10-15 minutes until the oil separates.

Add the water*

Add the chicken, mix through, bring to the boil and simmer with lid on for 20-30 minutes.

Add the pink salt, methi, mint sauce, mango chutney & sugar, bring back to the boil and simmer for another 10 minutes with the lid off.


Serve with basmati rice and roti - yum!!

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