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Chicken Curry Recipe – Flavoursome Without The Bite
I love curry, as is often the case naturally wheat and gluten free. On a cold summer’s day, this home-made authentic chicken curry is delicious. This is a very simple chicken curry recipe. This is truly one of the easiest chicken curry recipes out there, without compromising on flavor.
I say easy because the only slight objection you may have when cooking Sri Lankan food is access to ingredients. If you don’t live near an area that serves spices well then just head to Waitrose which has a wide range of spices. Yes, the spices are more expensive at Waitrose, but you will leave the store with a more acceptable amount of spices (rather than the bulky spice bags you can get at your local Indian shops).
If you struggle to find fresh curry leaves, I was delighted to find them in Tesco. They really make a difference to the final dish.
You can also manipulate the ingredients to make this a bland chicken curry recipe. For example, you can skip the cayenne pepper and opt for a “mild” curry powder from your local supermarket.
Once you try this recipe, you will quickly realize that this is one of the easiest and by far the best chicken curry recipes out there. Who would complain about throwing a bunch of ingredients into a pot with dinner served in about 40 minutes! And it’s full of flavor and spice without the bite.
This is by far my favorite curry recipe!
900 g pieces of chicken thigh or breast
6 large cloves of garlic, crushed
4 cardamom pods, chopped
2 teaspoons of curry powder
1 tablespoon of tomato paste
½ teaspoon of garlic puree
½ teaspoon of lemon juice
1 tablespoon of rapeseed oil
1 red onion, chopped
3 cloves of garlic, chopped
¼ teaspoon cloves
¼ teaspoon mustard
3 large diced tomatoes
¼ teaspoon fenugreek seeds
½ teaspoon ground cumin
½ teaspoon dill seeds
½ thumb size ginger, minced
¼ teaspoon tamarind paste
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
5 stalks of curry leaves
150 ml of coconut milk
Salt to taste
Preparation of marinade
Cut off everything the fat from the chicken thighs is visible. This is the only time-consuming part of the recipe. It’s worth a good job with a pair of kitchen shears when you realize almost half the chicken is fat! Add the chicken, minced garlic, curry powder, tomato paste, garlic puree and lemon juice to a bowl. Mix well. Let marinate for at least 30 minutes.
1. Add oil to a large pot. Add chopped red onion and fry for a couple of minutes. I would add salt at this stage, as onions absorb salt well.
2. Then add minced garlic, cloves, mustard seeds and tomatoes. Mix for a few seconds, then add the fenugreek seeds. Cook until the tomatoes turn into a paste.
3. Add the chicken, mix well and add 1-2 cups of water (or enough water to fully submerge the chicken). Cook on high for 5 minutes.
4. Add cumin powder, fennel seeds, ginger, tamarind paste, cayenne pepper and cinnamon powder.
5. Cover with a lid and cook on medium heat for 10-15 minutes.
6. Dissolve and add curry leaves.
7. Simmer, partially covered, for another 20 minutes or until the chicken is cooked through.
8. Stir in coconut milk and serve with rice and salad.
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