How to make Chicken Curry -
Home style simple chicken curry, mildly spiced, best served with steamed rice
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken on the bone (हड्डी समेत चिकन), Oil (ऑइल)
Cuisine : Indian
Course : Main Course Chicken
For more recipes related to Chicken Curry checkout Picnic Chicken, Sangameshwari Chicken, Barbeque Chicken, Malvani Chicken Sagoti . You can also find more Main Course Chicken recipes like Stir Fried Chicken with Bok Choy Broccoli and Chicken Casserole Butter Chicken - SK Khazana Spiced Chicken
Chicken Curry Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 21-25 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Chicken Curry Recipe
Chicken on the bone , cut into 1 inch pieces on the bone 750 grams
Oil 3 tablespoons
Dried coconut (khopra) , sliced 1/2
Onions , sliced 2 medium
Salt to taste
Garlic 6-8 cloves
Dried red chillies 4-5
Turmeric powder 1/4 teaspoon
Black peppercorns 6-8
Bay leaves 3
Cinnamon 1 inch stick
Fresh coriander sprig for garnish
Method
Step 1
Heat 1 tablespoon oil in a non-stick pan, add dried coconut and onions, mix and sauté for 2-3 minutes. Add salt, garlic cloves and dried red chillies, mix and sauté till mixture turns golden brown. Remove from heat and cool.
Step 2
Take chicken pieces in a bowl, add salt and turmeric powder and mix well. Set aside to marinate for 10 minutes.
Step 3
Transfer the sautéed coconut-onion mixture into a mixer jar, add 3-4 tablespoons waterand grind into a coarse paste.
Step 4
Heat remaining oil in a deep non-stick pan, add peppercorns, bay leaves and cinnamon, mix and sauté till fragrant.
Step 5
Add coconut-onion paste, mix and sauté for 1-2 minutes. Rinse the mixer jar with¼ cup water and add to the pan, mix and cook for 1-2 minutes.
Step 6
Add marinated chicken pieces, mix and cook for 1-2 minutes. Adjust salt and add 2 cups water, mix,cover and cook till the chicken is fully done.
Step 7
Transfer into a serving bowl, garnish with coriander sprigs and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
