• Category: Main Dishes
• Wednesday, 07 January 2009 15:15

Let me preface this recipe by saying that I am not from India. I know this isn't authentic Indian Chicken Curry. But, it is really good and I want to share it. Thanks Keri for asking, by the way!

To make the curry I start with these ingredients: (By the way, olive oil is only in this picture because it looks good).

This is my authentic Indian spice kit or spice box. You don't need one, but I thought it would be fun to have. I have turmeric in the center with cumin, cumin seeds, mustard seeds, garam masala and chili powder surrounding it. I only use the turmeric and garam masala in this recipe. Amazingly, they now sell garam masala in the grocery store now.

Begin by melting the 2 sticks of butter in a dutch oven or large, deep skillet. In India they use ghee, which is clarified butter. I find that this works fine also. Chop the onion into wedges.

Next chop the garlic and the ginger. Neither one needs to be finely chopped.

Add the onion, garlic and turmeric to the melted butter. Fry the onion mixture over medium heat until the onions are slightly golden in color.

Add the two teaspoons of turmeric and mix in thoroughly.

Add the two teaspoons of garam masala next and stir.

Now pour in the cup of yogurt and stir until the yogurt is completely incorporated into the butter/onion mixture.

Now add 2 1/2 cups of warm water and 2 teaspoons of salt.

I'm ready for my close-up...

Bring the curry gravy to a slight boil and then simmer for ten minutes. At this point we are ready to add the chicken.

Robert said this picture looks gross. I can't help it though, this is what it looks like when you add the chicken..! Turn the chicken to coat and then cover and simmer for about 45 minutes to an hour so that all of the chicken is ready to fall off the bone.  Remove as many bones as you can with the skin as well if you have any on your chicken legs. I actually used a whole chicken this time rather than pieces from a pack because that's all I had, so there is breast meat in there. I don't recommend using only breast meat because there isn't enough fat to add to the flavor of this dish.

I like to use Jasmine rice for this but you can use Basmati which has a great nutty essence. Jasmine doesn't require as much water, doesn't take as long to cook, and tastes great. It's hard to beat.

I can't really think of any thing to say. I am speechless. This looks so good. Too bad it is all gone. One batch of chicken curry feeds our family of six two dinners. 

There are many condiments to choose from but this mango pickle is our favorite. It is hot but I also add a spoon of plain yogurt to my plate that cuts a lot of the heat and adds a great element to the flavor. This is so good. We've used it all up though. I'll have to go on line to order some more.

I hope this doesn't burn your eyes, but I really think you ought to try this. Let me know how it turned out Keri!