Chicken Curry

• At March 30, 2014
• By Nowreen
• In Bangla Cuisine, Go To Dishes
• 0

Chicken Curry

A basic chicken curry – for your dorm room, apartment or general gastronomic pleasure.
Ingredients

• 2 lbs medium size chicken pieces
• 2 large potatoes, cut into half
• 1 medium to large chopped tomato
• 1-2 onions finely chopped (you can use 1 if adding onion paste)
• ½ onion either made to a paste OR 3 tablespoon onion paste
• 2 tablespoon coriander powder
• 2 tablespoon cumin powder
• 1 teaspoon turmeric powder
• 1 tablespoon Kashmiri red chili powder (or more depending on how spicy you like it)
• 2 tablespoon garlic paste
• 2 tablespoon ginger paste
• 1 teaspoon garam masala
• 4 tablespoon olive or vegetable oil
• Salt to taste
• Warm water

Directions

1. Put the oil in the pan and warm up on a low heat.
2. Finely chop the onions and add to the pan.
3. Add the potatos (cut according to your preference).
4. Add in garlic paste, ginger paste, and onion paste. Add 1 cup water.
5. Cover the pan and simmer on a low heat, stirring occasionally, until the onions go soft and brown. Add a touch of water if it starts to dry out and burn.
6. Add the chili powder, turmeric, cumin and coriander powder to the pan and mix together with a wooden spoon. It may be quite dry so add 1 tbsp of water, if needed. The water should turn golden brown.
7. Add the chicken and chopped tomato and add the garam masala and salt to the pan. Stir until all mixed in and covered with the mixture.
8. Cover the pan and leave to cook on a medium-low heat, until the chicken juices come out (approx 30-35 minutes).
9. Check occasionally on whether the curry is turning too dry or wet and adjust as necessary. I prefer to use a bit less water so I can add more throughout the process (‘koshano’). The process of adding and evaporating until the curry is at desired consistency should take another 20 minutes.