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.
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.
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.
The cast of characters.
The building of the sauce with all the different vegetables.
The sauce cooking down.
The Authentic Chicken Curry plated.
Authentic Chicken Curry
- 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
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!