Indian chicken curry makes a great supper dish.If your family is going to enjoy eating an Indian buffet for supper then a spicy curried dish makes for an interesting choice.
Curried poultry is delicious and the tender white meat lends itself to the dish. The taste of home cooked curries far outweighs the flavour of any pre-cooked or frozen dish. Everyone should experience the taste of true Indian food; it is healthy, flavoursome and full of healthy ingredients. Nothing can beat the taste of authentic Indian cuisine.
Two kilograms of skinless chicken breasts
Two big white onions
Two plum tomatoes
One heaped dessertspoon of ground ginger or ginger paste
One teaspoon of cumin powder
Two heaped dessertspoons of garlic paste
Two heaped dessertspoons of coriander powder
One half a teaspoon of red chilli powder
One half a teaspoon of ground turmeric
Two full teaspoons of garam masala powder
One chicken stock cube
Peel and slice the onions, making sure that they are finely sliced.
Put a little Olive oil into a large pan and heat the oil gently.
When the oil is hot place the sliced onions into the pan.
Fry the sliced onion until it is golden brown.
Remove the freshly cooked onions from the pan and put them into a bowl.
Take a fork and mash the fried onions until they resemble a fine paste.
Put the onion paste to one side until you are ready to use it.
Wash the tomatoes and chop them into small pieces.
Place the chopped tomatoes ginger and garlic into a clean bowl.
Use the back of a wooden spoon to work the tomatoes garlic and ginger into a paste.
Place a large frying pan onto the heat and warm a drop of Olive oil.
When the oil is hot add the ground onions, the tomato garlic and ginger paste and add all of the remaining spices.
Use a spatula to turn the mixture as it cooks.
As the spices, tomatoes and onions begin to cook through you will see the Olive oil starts to separate from the mixture.
Dice the poultry into bite sized pieces and add it to the hot spicy mixture in the pan.
The chicken will start to brown as it cooks.
Take the chicken stock cube and place it into a small jug.
Add 10 fluid ounces of hot water to the stock cube.
Pour the hot stock into the pan and let the white meat start to cook.
The diced chicken will take around twenty minutes to cook through.
To test if the poultry is cooked take a small knife and insert the point into one of the chunks of meat. If the juices run clear then the breast meat is cooked.
Your freshly cooked Indian chicken curry is now ready to serve.
Serving the Indian chicken curry:
Curries can be served with all kinds of side dishes. This curried dish is good served with hot boiled rice, Naan or Indian flatbread or hot chapatti. Many cooks love to tear some fresh coriander to put on top of the spicy Indian chicken curry; the coriander adds a touch of colour.