Gibber-gabber
Chicken Curry (Indian style) in ten minutes
beingzoe 2008-09-06 19:02:42 UTC

This Indian curry is less saucy and has a different flavor than the Thai curry I prefer but I adore curried anything.

I hope you enjoy it. Please share your results, thoughts, and recipes with the community here at CoTradeCo.

Ingredients

• 3 tbsps (45 ml) olive/vegetable oil
• 1 med onion
• 2 cloves garlic
• 1 green chil
• 14oz (400g) chicken fillets (approximately 2 breasts)
• 1/2 tsp cumin
• 1/4 tsp turmeric
• 1/4 tsp coriander
• 1/4 tsp garam masala or 1 tsp curry paste
• 1/4 tsp salt
• 1 tsp tomato puree
• 2 tbsp (30 ml) double cream

Utensils

• teaspoon
• tablespoon
• 2 chopping boards
• large knife
• small knife
• non-stick frying pan
• wooden spoon

Preparation

See the video for detailed visual step by step instructions.

1. Finely chop the onion, garlic, green chili (remember that finely chopped ingredients cook quicker and that the more seeds you leave in the green chili the hotter/spicier your dish will be)
2. Chop chicken into bite-size pieces
3. Fry the onion in your oil for 1 minute (add onion when oil is hot)(medium heat)
4. Add chicken and fry for 5 to 6 minutes (should be white on outside but not completely done at this point)
5. Add garlic and chili
6. Continue frying until everything is nice golden brown (approx. 2 to 3 minutes) stirring constantly
7. Add salt, turmeric cumin, and coriander stirring well
8. Add tomato puree and garam masala / curry paste
9. Stir and fold cream in
10. Check the chicken (total cooking time approx. 10 minutes) which should be white all the way through with no traces of pink and thoroughly hot

Serve hot with fresh basmati rice and naan bread.

See also:

• How to make Garam Masala
• How to make Naan bread