Mild chicken curry

Mild chicken curry

  

                                      Recipe summary
                                                For
                                     Mild chicken curry

Preparation time:15 minutes

Cooking time: 30 minutes
Serves:4 

1. Remove skin and fat from 4 chicken thighs.

2. Prick the thighs with a fork so that it can absorb more marinade.

Ingredients

3. Marinate the chicken thigh with ½ tsp chilly powder, ½ tsp turmeric powder, ½ tsp salt (or according to taste), and 1 tablespoon yogurt.    

4.Transfer to a glass, ceramic or stainless steel dish, cover and keep in the refrigerator for one hour. If you like you can marinate it overnight. This enhances the flavour. If you use yogurt in your recipes you should not use any vessel made of aluminium.

Mild chicken curry

             
5. Heat    2 Tbsp olive oil in a pan, lower the fire add ½ stick cinnamon crumbled and fry for I second. Then add 1 cardamom pod followed by 3 cloves and 1 star anise and fry for another second.

6. Add 5 cm lemon grass and 3 cm pandan leaf and 1 stalk curry leaves cut fine. Continue to fry in very low heat for 2 minutes.

7. Now add ½ tsp fennel seeds followed by ½ tsp cumin seeds and ½ tsp fenugreek seeds and fry for another 2 minutes.

8.Throw in i big onions chopped coarsely and fry onions till translucent. Add 1 green chilly seeded.

9. Next item is ground 3 cloves garlic and ½ inch ginger paste followed by 1 big Tomato cut into 1 inch pieces and fry for 2 minutes.       

10. Fry for two minutes, add    1 russet potato .   Slice into eight pieces.  Stir fry for 2 minutes.

11.Add 1 tbsp coriander powder, ½ tsp pepper powder and continue frying  for another minute while stirring occasionally.

12. Finally add the chicken thighs. Stir well until all the chicken pieces are  coated with all the spices and continue frying for another 3 three minutes or until the chicken pieces turn slightly brown in colour.

13 .Add 4 cups of water and ½ tsp salt and cover the pan or wok.Increase heat and bring to a boil.

14.Reduce the heat to medium and let it cook about 30 minutes or until till chicken is tender. During this long cooking time the potato will dissolve a little and give thickness to the gravy. 

15. When the chicken pieces become tender  add   ¼ cup coconut milk let it simmer for 2 minutes, Switch off the heat and add 1 table spoon Lemon juice .

 Mild chicken curry is ready.  
                                  

                    Recipe follows in detail with pictures.  

Preparation time:15 minutes

Cooking time: 30 minutes
Serves:4 

Ingredients

            

Ingredients for Mild chicken curry

Ingredients

   4 pieces Chicken thigh with bones

                  1 russet potato

                  1 big onion

                  1 big tomato

                  1 green chilly seeded

                  1 stalk curry leaves

                  5 cm lemon grass

                  3 cm pandan piece

                  3 cloves garlic

                   ½inch ginger

                  1 tablespoon yogurt

                  Lemon juice 1 table spoon

                  ½ tsp salt

                  2 Tbsp olive oil.

                  4 cups water

                  ¼ cup coconut milk.

Curry half way through cooking

Spices

          1     ½ stick cinnamon crumbled

                 1 cardamom pod

                 3 cloves

                1 star anise

                

         2     ¼ tsp fenugreek seeds

                ½ tsp fennel seeds

                ½ tsp cumin seeds

                ½ tsp pepper powder

   

      3      1 Tbsp coriander powder

              ½ tsp chilly powder

              ½ tsp turmeric powder

Preparation

1.      Remove skin and fat from chicken thighs.

2.      Prick the thighs with a fork so that it can absorb more marinade.

3.      Marinate the chicken thigh with chilli powder, turmeric powder ½ tsp salt (or according to taste), and yogurt.    

4.      Transfer to a glass, ceramic or stainless steel dish, cover and keep in the refrigerator for one hour. If you like you can marinate it overnight. This enhances the flavour. If you use yogurt in your recipes you should not use any vessel made of aluminium.

5.      Chop onion coarsely and  cut tomato, core and cut into 1 cm pieces.

6.      Peel the outer skin of lemon grass cut off the ends and cut into three pieces.

7.      Grind garlic and ginger to form a paste.

8.      Chop the curry leaves finely as it will blend with the curry.

9.   Slice the potato into eight pieces.         

             

Method

1.      Heat oil in a pan, lower the fire add cinnamon and fry for I second. Then add cardamom pod followed by cloves and star anise and fry for another second.

2.      Add lemon grass and pandan leaf and cut curry leaves. All these will add a nice flavour to the dish. Continue to fry in very low heat for 2 minutes.

3.      Now add fennel seed followed by cumin seed and fenugreek seeds and fry for another 2 minutes.

4.      Throw in the onions and fry onions till translucent. You can sprinkle a pinch of salt to make onions fry faster.Add green chili.

5.      Next item is ginger and garlic paste followed by tomato. Fry for two minutes, add potato stir fry for 2 minutes and then add coriander powder, pepper powder and continue frying  for another minute while stirring occasionally.

6.      Finally add the chicken thighs. Stir well until all the chicken pieces are  coated with all the spices and continue frying for another 3 three minutes or until the chicken pieces turn slightly brown in colour.

7.       Add 4 cups of water and salt and cover the pan or wok.Increase heat and bring to a boil.

8.      Reduce the heat to medium and let it cook about 30 minutes or until till chicken is tender. During this long cooking time the potato will dissolve a little and give thickness to the gravy. It will also absorb more flavors than the chicken and will be tasty to byte but a little too soft.

9.      When the chicken pieces become tender  add coconut milk let it simmer for 2 minutes, Switch off the heat and add lemon  juice.

     

Remove from fire serve with rice or bread.

Tip

You can make this curry with gravy or dry.Dry curry would be better suited for a snack while you are taking a chilled beer.

You can make it spicier by addling one tablespoon of curry powder along with the coriander powder. Here is a version of spicy chicken curry.

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.” 

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