Chicken Curry Recipe

In a large skillet, heat ghee over medium heat until melted. Add finely chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and cook until fragrant, approximately 1 minute. Stir in a combination of aromatic spices such as cumin, ginger, cinnamon, cayenne pepper, and turmeric, along with a teaspoon of salt. Allow the spices to bloom in the ghee for about 2 minutes.

Next, pour in tomato sauce to the onion and spice mixture. Bring the sauce to a boil, then reduce the heat to low and simmer for 10 minutes. Add in cream, paprika, and a tablespoon of sugar, stirring well to combine. Let the sauce simmer and thicken for another 10-15 minutes, stirring occasionally.

Meanwhile, in a separate skillet, heat vegetable oil over medium heat. Add diced chicken pieces and sprinkle with curry powder. Sear the chicken until lightly browned on the outside but still pink inside, about 3 minutes. Transfer the chicken and any pan juices into the simmering sauce. Let the chicken simmer in the sauce for about 30 minutes, or until it is cooked through. Adjust the seasoning with salt and sugar to taste.

Serve the Chicken Curry hot with steamed rice or warm naan bread. This flavorful dish is sure to wow your family and friends, just like it does at my restaurant. Enjoy the wonderful aromas and rich flavors of this classic Indian-inspired dish, made with love and expertise.

Matthieu (matthieu10)

Cherbourg-Octeville, France

Welcome to my kitchen, where passion meets precision. I combine traditional techniques with modern twists, crafting dishes that look stunning and taste even better. Join me in this culinary adventure, where every bite is a masterpiece.

Ingredients

• Curry Powder

• Aisle Spices and Seasonings Qty. 4 tablespoons (25g)

• Brown basmati rice

• Qty. 2 cups (370g)

• Bouillon

• Qty. 1 Cube (5g)

Price