Name: Curry Chicken I
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 whole chicken; 4 cloves, minced garlic; 2 tsp salt; 2 tsp red chile powder; 2 tsp garam masala; 1 tsp red pepper powder; 150 ml yoghurt; 20 leaves coriander leaves; 1/2 tsp ground black pepper; 2, sliced into rings onions; 2-3 green chiles; 1, finely chopped tomato; 2 tsp olive oil or sunflower oil; 3, ground cashews; 1 tsp (or to taste) curry powder; 100 ml (optional) coconut milk or cream

Chicken

4 servings

600 cal/serving

Instructions

Step 1

Cut chicken into 5–7 cm pieces and score the edges.

Chicken

Step 2

Combine garlic, salt, red chili powder, garam masala, red pepper powder, yoghurt, coriander leaves, and ground black pepper in a large bowl to make the marinade.

GarlicSaltRed chile powderGaram masalaRed pepper powderYoghurtCoriander leavesGround black pepper

Step 3

Add the chicken to the marinade and refrigerate for 8 hours.

ChickenGarlicSaltRed chile powderGaram masalaRed pepper powderYoghurtCoriander leavesGround black pepper

Step 4

Fry onion rings, green chiles, and tomato in oil over low heat until the onions are light yellow.

OnionsGreen chilesTomatoOlive oil or sunflower oil

Step 5

Stir in garam masala, red chili powder, and ground cashews.

Garam masalaRed chile powderCashews

Step 6

Add the marinated chicken and fry for about 5 minutes, stirring gently.

Chicken

Step 7

Add the remaining marinade and enough water to submerge the chicken; add coconut milk or cream if desired.

GarlicSaltRed chile powderGaram masalaRed pepper powderYoghurtCoriander leavesGround black pepperCoconut milk or cream

Step 8

Simmer over low to medium heat for 30–45 minutes until chicken is cooked through.

Chicken

Step 9

Remove from heat and rest a few minutes so the chicken absorbs the sauce.

Chicken

Step 10

Serve with rice (Basmati recommended).

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.