Curry chicken

Curry Chicken

Indian curry chicken with roti
Type	Curry
Main ingredients	Chicken, onions, ginger, garlic, chili peppers, spices (turmeric, cumin, coriander, garam masala)

Curry chicken is a common delicacy in South Asia, Southeast Asia, as well as in the Caribbean (where it is usually referred to as "curry chicken"). A typical South Asian curry consists of chicken stewed in an onion and tomato-based sauce, flavored with ginger, garlic, mango chutney, tomato puree, chili peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on. Outside South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through. In South India, coconut and curry leaves are also popular ingredients. Chicken curry is usually garnished with coriander leaves, and served with rice or roti. Even within the country, there are variations among regions. In Northern India, there the delicacy may be extra cooked with extra spice. Additionally, one can find the dish in several small shops as well as five-star restaurants. Depending on the style of preparation, some versions may be sweeter while others will have a more creamier taste to them due to the ample use of butter.

1. Cut a full chicken into medium size pieces of about 5 to 7 cm each and slice them at edges with a knife. 2. Make a solution of 150ml Yoghurt or sour cream, 1 tsp salt, 1 tsp Red chilli powder, 1~2 tsp garam masala powder, 1 tsp red pepper powder, 4 to 6 cloves of cut garlic, 10 to 20 coriander leaves, half tsp black pepper powder ground.Stir this solution thoroughly. Don't add water to it. 3. Soak chicken pieces in the above solution and let that marinade for about 8 hours. Store the above in a fridge. 4. When you start cooking, cut 2 onions into large rings and fry them in two or three table spoons of olive or sunflower oil over low heat. 5. Add 1 tsp garam masala, red chilli powder, two or three green chillis and fry them in oil until onions are light yellow in color.Add two or three cashew nuts which are powdered. Add one finely chopped tomato if desired. 6. Add chicken pieces to the above oil and fry them for about 5 minutes while stirring them. Add two or three large bay leaves.After this, Add the solution prepared above and add water until all chicken pieces are completely immersed in water. You would need a large cooking pot which is vertical for better results. 7. Heat the above under low to medium heat for about 30 to 45 minutes or slightly more. 8. Wait for a few minutes until the chicken pieces are tender and have absorbed the solution.