Recipe: Perfect Chicken Curry

Chicken Curry. Tender morsels of chicken breast are simmered in a fragrant combination of Bengali flavors including turmeric, ginger, cinnamon, cardamom, and cloves. Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain as well as in the Caribbean.

This easy chicken curry recipe from Delish.com comes together faster than it takes the takeout guy to And it's primarily comprised of ingredients you probably already have on hand—chicken, onions. And this chicken curry is one of my This chicken curry is one of my favorite simple curries. It uses both red curry paste and yellow curry. You can have Chicken Curry using 15 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Chicken Curry

1. It's 1 of large onion.
2. You need 8 of chicken thighs, skinned, boneless (about 800g).
3. You need 6 of garlic cloves, roughly chopped.
4. You need 50 g of ginger, roughly chopped.
5. Prepare 4 tbsp of Oil.
6. You need 2 tsp of cumin seeds.
7. It's 1 tsp of fennel seeds.
8. It's 5 cm of cinnamon stick.
9. Prepare 1 tsp of chilli flakes.
10. Prepare 1 tsp of garam masala.
11. It's 1 tsp of turmeric.
12. Prepare 1 tsp of caster sugar.
13. You need 400 g of can chopped tomatoes.
14. It's 250 ml of hot chicken stock.
15. You need 2 tbsp of chopped coriander.

We first encountered "Chicken Curry in a Hurry" in Mark Bittman's Quick and Easy Recipes from the New York Times. You're looking for maximum flavor in minimal time. From classic chicken tikka masala to Thai green curry, take a tour of global flavours with BBC Food's top curry recipes. Take on your takeaway and spice up suppertime with our favourite chicken jalfrezi.

Chicken Curry step by step

1. Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side..
2. Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger..
3. Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat..
4. Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma..
5. Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins..
6. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time..
7. Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.
8. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken..
9. Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste..
10. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock..
11. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened. you might need to add an extra ladleful of stock or water if the curry needs it..
12. Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side..

This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of Cook up a chicken curry packed with spices and a bit of sweetness from apricots and jaggery. Chicken Curry with lemongrass, coconut milk and caramelized onions. This Southeast Asian curried chicken is easy to prepare and deeply flavourful. We use chicken breasts and chicken thighs for our curry recipes.