Indian Chicken Curry
Note: This is about a 2 ** on the spice scale, so add more Cayenne or Thai Chilis if you like it hotter.
You may want to watch my You tube Video here …
Part #1 https://youtu.be/XbQ6fJP3cuU
https://youtu.be/XbQ6fJP3cuU
And part #2 for the Side rice and veggie https://youtu.be/q0te3NNQwEo
You may also be interested in my other curries and soup… Butter Chicken IP Curry Red Pork IP, Maypo Tofu (Mabo Tofu), Tom Ka Gai IP
INGREDIENTS:
4 -6 chicken thighs. Bone in skin on or bolneless and skinless. You can also us a cut up fryer. 8 Campari Tomatoes or 4-5 ripe Romas diced
1 can Tomato Purée
2 sweet onions chopped
6-8 cloves Garlic minced (8 is better)
1 1/2 tsp Garlic powder for later
1 1/2” Knob Ginger minced (2 Tbsp)
1/2 tsp Cardamom seed (+ 1/2 tsp powder for later)
3/4 tsp Cayanne split or spicy Harrisa blend (more for later)
1/2 tsp Coriander seeds (+ 1 tsp powder more for later)
1/ 1/2 tsp Cumin seed (1 tsp powder for later)
1 tsp Curry powder (+ 1/2 tsp more for later)
1 1/2 tsp Garam Masada powder ( more for later)
2 Lime leaf or 1/2 tsp Tajin ( lime, chili powder season)
1 tsp Mustard seed (more for later)
1/2-1 tsp Paprika
1 tsp cracked Pepper corns or Grains of paradise (almost pine flavor) 1 tsp Salt (+1/2 tsp for later)
1/2 tsp Turmeric powder (+ 1 tsp for later)
1 Star Anise
2 Tbsp Evoo
1 Tbsp Veggie oil
1 Tbsp Ghee if you like it ( use it in place of 1 Tbsp Evoo)
DIRECTIONS:
If you use bone in, skin on Chicken, you will need to spoon off the fat before serving. I like to sear it first. Just until browned.. not done. If you are using boneless skinless, then slice them lengthwise into 4 pieces.
You can use the same pan to sear it quick first and set the Chicken aside or use a seperate frying Pan. if you use a separate pan, its quicker because you can do it at the same time as you get the Sauce going.
Either way, Season the Chicken with 1/2 tsp Garlic Powder, 1/8 Salt and 1/8 Pepper, 1/4 tsp Cumin powder, Cayanne, 1/4 tsp and add a little evoo to the pan, Sear the Chicken til browned. Hold aside.
Add the Evoo to a pre heated Pan, add the seeds and swish them around the pan until they start to smell. Careful not to burn, add the Onion, garlic and Ginger and continue to sauté. letting the onion cook down til translucent, add more of the Spices as you go, allow the Onions and Garlic to get really soft before adding the Tomatoes and continue to saute, then add the Tomato Puree. taste it now and add more seasonings if you want Let the Sauce come together and cook down a bit before adding the Seared Chicken to the Sauce. Deglaze the pan with 1/4 c water and add that to the sauce after you have added the Chicken in. If you use Skin on Chicken, remember to skim the fat off. Add the Chicken and let this Simmer on Low for about an Hour .
Serve with rice and Yogurt or your favorite side dish.
