Curry Chicken Recipe

May 07, 2023

Hello everyone!

Often I have observed people adding curry to the pot while the meat is cooking, therefore when eaten you could taste the raw curry as opposed to a tasty curry stew when done right.

I have shared my flavourful curried chicken recipe. Actually I learned to curry from my mom who also prepares curry chicken, beef or vegetable Roti for special occasions. She prepares the most delicious Roti!!

This curry chicken recipe is busting with flavour! A delicious curry chicken cooked down in a savoury curry sauce. A dish for curry lovers. Try and let us know how it turned out.

Ingredients:

For chicken marination:

1 lb chicken thighs or mixed parts (remove skin)

1/2 teaspoon cumin

1/2 teaspoon thyme

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon green seasoning

Allow it to marinate for several hours or overnight.

For curry:

1 onion, chopped

2 garlic cloves, chopped

Thumb size ginger chopped

2-3 tablespoons curry powder

1 teaspoon cumin

1/2 teaspoon turmeric

1/2 teaspoon thyme

2-3 tablespoons coconut oil or olive oil

1/2 teaspoon oregano

1 small bay leaf (optional)

1 chicken bouillon cube

3 Tablespoon green seasoning

Pinch of salt

Preparation:

Wash the chicken drumsticks/thighs with lime and water and remove the skin.

Remove excess fat and rub off slime. Drain well in a colander.

Season chicken with green seasoning, ground black pepper, cumin, 1/2 thyme, salt and Allow it to marinate for several hours or overnight.

In a pot over medium heat, heat oil, add the onions and cumin and and sautée until until onion is translucent (about 2-3 minutes).

Add the garlic, green onion and cook for 30 seconds.

Add curry, cook until grainy and the curry should deepen in colour slightly and smell aromatic but not burning. Stir constantly, scraping bottom of pot to prevent it from sticking about 3-5 minutes. The oil should start visibly separating.

Add 1/4 cup of water and cook the curry till it thickens up.

Add marinated chicken and mix well to ensure all the pieces are coated in the curry mixture. Reduce heat, cover and cook and for 10 minutes.

Uncover pot and add more cumin, turmeric, thyme, bayleaf if you used, 1 bouillon chicken cube. Stir well.

Add 1/2 cup hot water, cover pot and over medium heat allow to cook for 30- 40 minutes until the meat has released its juices and evaporates, stirring periodically or every 10 minutes.

Taste for salt and add more if required.

If there is too much water, you may have to simmer for longer until the sauce thickens. If there is too little water, add a little water to prevent burning and to ensure it reaches desired consistency.

Garnish with chopped cilantro or as you desire.

Serve hot with Roti, rice, potatoes or a salad.

Enjoy!

Bon appétit!

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