Hey guys, this is the curry recipe that I usually cook when making a chicken curry. I hope you enjoy!
For this recipe you will need the following (all rough amounts).
2 teaspoons black peppercorns
2 teaspoons cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon mehti (fenugreek) seeds
A couple of cinnamon stick fragments.
2 tablespoons vegetable oil
4 teaspoons finely chopped fresh ginger root
2 teaspoons finely chopped garlic
1 medium to large onion
1.5 tins of chopped tomatos
3-4 teaspoons curry powder
4 teaspoons cumin powder
4 teaspoons coriander powder
1 teaspoon turmeric
3 teaspoons garam masala paste
one large red chilli
25g roughly of coriander leaves
400g of raw chicken breast.
First of all dry fry on a medium heat your crushed black peppercorns, cumin seeds, coriander seeds, mehti seeds and cinnamon stick...
Fry these until you begin to a hear a crackling/popping noise then add the vegetable oil and the finely chopped ginger and garlic to the pan.
You should end up with something like this!
Once these have softened up, add a roughly sliced medium onion and fry for around 3-4 minutes until translucent and soft.
Once the onions have softened up, it's time to now add around a tin and a half of chopped tomatoes.
Now, spices time! Add 3-4 teaspoons of curry powder (to taste!), 1 teaspoon of turmeric, 4 teaspoons of cumin powder, 4 teaspoons of coriander powder and 3 teaspoons of garam masala paste (I used Pataks but anything will do).
Once all stirred in, your very red tomato based sauce should now turn a nice dark colour. After it's all mixed together, finely chop some red chilli and a good bunch of coriander leaf and sit through.
You then need to add a liberal helping of mehti leaves (fenugreek leaves) to the sauce.
Let the sauce simmer for around 30 minutes then add around 400g of diced chicken breast to the sauce then cover and simmer for another 30 minutes until fully cooked.
And finally! Serve with some white long grain rice (or anything you want).
For this recipe you will need the following (all rough amounts).
2 teaspoons black peppercorns
2 teaspoons cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon mehti (fenugreek) seeds
A couple of cinnamon stick fragments.
2 tablespoons vegetable oil
4 teaspoons finely chopped fresh ginger root
2 teaspoons finely chopped garlic
1 medium to large onion
1.5 tins of chopped tomatos
3-4 teaspoons curry powder
4 teaspoons cumin powder
4 teaspoons coriander powder
1 teaspoon turmeric
3 teaspoons garam masala paste
one large red chilli
25g roughly of coriander leaves
400g of raw chicken breast.
First of all dry fry on a medium heat your crushed black peppercorns, cumin seeds, coriander seeds, mehti seeds and cinnamon stick...
Fry these until you begin to a hear a crackling/popping noise then add the vegetable oil and the finely chopped ginger and garlic to the pan.
You should end up with something like this!
Once these have softened up, add a roughly sliced medium onion and fry for around 3-4 minutes until translucent and soft.
Once the onions have softened up, it's time to now add around a tin and a half of chopped tomatoes.
Now, spices time! Add 3-4 teaspoons of curry powder (to taste!), 1 teaspoon of turmeric, 4 teaspoons of cumin powder, 4 teaspoons of coriander powder and 3 teaspoons of garam masala paste (I used Pataks but anything will do).
Once all stirred in, your very red tomato based sauce should now turn a nice dark colour. After it's all mixed together, finely chop some red chilli and a good bunch of coriander leaf and sit through.
You then need to add a liberal helping of mehti leaves (fenugreek leaves) to the sauce.
Let the sauce simmer for around 30 minutes then add around 400g of diced chicken breast to the sauce then cover and simmer for another 30 minutes until fully cooked.
And finally! Serve with some white long grain rice (or anything you want).
. I just fill a pan with water, add the rice and stir every now and then while it cooks for around 10 minutes, I then rinse the rice in a sieve (I don't wash it before normally). If it's going mushy, you're probably over cooking it.