Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, easy chicken curry. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Quick and easy chicken curry recipe. This is not traditional chicken curry recipe but the easiest way and it so delicious! Follow this recipe to learn how. Quick and Easy Chicken Curry Recipe.
Easy chicken curry is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Easy chicken curry is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have easy chicken curry using 16 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Easy chicken curry:
- Get 25 grams fresh ginger
- Make ready 4 garlic cloves
- Take 1 onion
- Prepare 3 tbsp tomato puree
- Prepare 300 grams chicken, diced
- Get 1 small handful of curry leaves
- Make ready tsp cumin seeds
- Take tsp mustard seeds
- Make ready 1 a handful of fresh coriander
- Prepare 1 tbsp turmeric
- Make ready 2 tbsp garam masala
- Get 1 red pepper
- Get 3 fresh chillies
- Get 20 grams butter
- Get 1 tbsp double cream
- Prepare 1 sunflower oil
Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired. Easy chicken curry - How to prepare (quick and easy method). Many people who want to make.
Instructions to make Easy chicken curry:
- Halve the onion and the pepper, then add half of each to a food processor along with the garlic, ginger, one of the chillies, tomato puree and half of the garam masala and turmeric. Add a dash of oil and then blitz into a thick paste
- Melt the butter in a frying pan with a dash of oil and add the cumin and mustard seeds. Slice the remaining onion and pepper and fry for 5 minutes along with the diced chicken and half the curry leaves.
- Stir in the paste and fry for a further five minutes, then add the boiling water, the remaining curry leaves, garam masala and half the coriander. Deseed and chop the remaining chillies, then add half to the curry. Bring to the boil, then turn the heat down and simmer for 20 minutes, until the curry has thickened. Season with salt, to taste
- Stir in the double cream and then turn off the heat. Garnish with the remaining coriander and chillies and serve with boiled rice or naan.
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