I recently made an Easy Chicken Curry Recipe for my daughter’s visit.  There are so many different types of curries.  For those readers that grew up making curries, they know there are so many different types of curries.  Those of us who are less familiar, often say curry is spicy and do not realize how many different ways to make a curry.  The inspiration for this recipe is my love of curries and my desire to explore different curries.  The curry recipe above was created from a combination of spices cooked in oil.  This Authentic Chicken Curry  was created from making what I am calling a curry sauce base.  

Authentic Chicken Curry #Indianfood #chicken #curry | feedyoursoul2.com

Authentic Chicken Curry from Feed Your Soul Too

Authentic Chicken Curry #Indianfood #chicken #curry | feedyoursoul2.com

Authentic Chicken Curry

Making Indian dishes used to be intimidating but experience has made me much more comfortable in exploring this food culture I love so much.  I have made curry pastes before and love how intense the flavor they create is.  My favorite recipe previously was this Yellow Curry Sauce.  The sauce base for this curry recipe differed from the earlier yellow version with the base really being tomatoes and onions.  In addition, cabbage, fresh ginger, green and red peppers, garlic and carrots were cooked down.  The onions are cooked in GHEE, Indian butter, with spices to begin the first layer of flavor.  The rest of the vegetables are then cooked in one skillet and the veggies are blended with an immersion blender.  

Authentic Chicken Curry from Feed Your Soul Too

The learning for this Authentic Chicken Curry is how easy it is to make and the beauty is the resulting sauce can be used for 3 or 4 meals.  Besides the flavor being so good, the texture of the sauce is wonderful.  I purposely chose to blend the sauce most of the way through.  I left the sauce it bit chunky.  I was looking for texture in my sauce.  The variation of the consistency of the sauce is totally up to your own taste.

Authentic Chicken Curry from Feed Your Soul Too

The cast of characters.

Curry Vegetable Ingredients

Curry Vegetable Ingredients

Curry Spices

Curry Spices

The building of the sauce with all the different vegetables.

Sweating Down Onions

Sweating Down Onions

Peppers & Cabbage Added

Peppers & Cabbage Added

Garlic & Spices Added

Garlic & Spices Added

Tomatoes Added

Tomatoes Added

The sauce cooking down.

Curry Sauce Cooking Down

Curry Sauce Cooking Down

The Authentic Chicken Curry plated.

Authentic Chicken Curry #Indianfood #chicken #curry | feedyoursoul2.com

Authentic Chicken Curry Plated



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Authentic Chicken Curry

Course

dinner
Cuisine

Chicken, Indian Food


Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 8 people
Author Feed Your Soul Too

Ingredients

  • 2
    Large
    Yellow Onions
    sliced
  • 2
    Tbsp
    Ghee
  • 3
    Whole
    Garlic Cloves
    minced
  • 2
    Inches
    Ginger
    minced
  • 3
    Whole
    Baby Carrots
    chopped
  • 1/4
    Whole
    Shredded Cabbage
  • 5
    Whole
    Medium Tomatoes
  • 1
    Whole
    Red Pepper
    chopped
  • 1
    Whole
    Green Pepper
    chopped
  • 1
    Tsp
    Turmeric
  • 2
    Tsp
    Cumin
    divided
  • 2
    Tsp
    Ground Coriander
    divided
  • 1
    Tsp
    Ground Fennegreek
    divided
  • 2
    Tsp
    Smoked Paprika
    divided
  • 1
    Tsp
    Salt
  • 1
    Tsp
    Black Pepper
  • 2
    Tsp
    Garam Masala
    divided
  • 6
    Whole
    Boneless Skinless Chicken Thighs
    cut in 1″ pieces

Instructions

  1. Place the ginger and garlic with a drop of the water in a blender and pulverize to a smooth paste. Set aside.

    Now pour the oil/ghee into a large heavy bottomed saucepan and heat until bubbling.

    Throw in the sliced onions and begin cooking down – 8 – 10 minutes, Add the bell peppers, carrot and cabbage and cook slowly over a medium heat.

    Allow the vegetables to fry – stirring occasionally for about 20 minutes. You want to brown the vegetable lightly but not burn them.

    When the onions are translucent and soft, add the ginger and garlic mixture the rest of the spices except for the turmeric.

    Finally, add the tomatoes and just enough water to cover the vegetables.

    Bring to a boil and then place the lid on the pan and turn the temperature down to low.

    Simmer for about 15 minutes. 

    After 15 minutes, remove the mixture from the heat and allow to cool slightly.

    With an immersion blender, blend to the desired chunkiness. It is perfectly good to leave  un-blended or completely blended to a smooth sauce.

    Once your sauce is to your liking, melt the ghee in a frying pan. Add the turmeric powder. It will darken as it cooks. You want to brown it for about a minute.

    Now add the turmeric/ghee mixture to the sauce and bring to a simmer again. Once it is bubbling away, turn down the heat and simmer for a further 15 minutes. Stop simmering if the sauce becomes too thick.  This makes at least 4 servings.

    In a bowl, add about half of the spice mixture to the chicken – mix well.  Add the chicken to a seasoned cast iron skillet on medium high heat.  Brown on all sides – about 3 minutes.  Remove from heat.

    Add about one quarter of of the curry sauce to a dutch oven on low eat.  Add in the chicken and simmer for 15 – 20 minutes.

    Serve and enjoy!

     

Recipe Notes

http://www.greatcurryrecipes.net/2011/06/24/how-to-make-restaurant-style-curry-sauce-for-use-in-many-different-curry-recipes/#