Chicken Curry

Name: Chicken Curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 7 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 medium onions; 3 tbsp butter; 6 clove garlic; 1 inch ginger; 2 green chili peppers; 2 tomatoes; 1 tbsp tomato paste; 0.5 tsp methi seeds; 0.5 tsp dry red pepper; 2 tsp salt; 1 tsp turmeric; 1.5 tsp garam masala; 15 piece skinless chicken thighs; water

A South Asian curry of chicken, tomatoes and red pepper, seasoned with ginger and chilli and simmered on the stove.

1 hr · Serves 7 · Medium

Method

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Time: Prep 15 min · Cook 45 min · 60 min total
Difficulty: medium

1
In a large pot, sauté onions in butter on medium high heat. Add in whole garlic cloves once onions are transparent.
2
In a food processor, finely chop ginger and chili peppers. Add to onion mixture and continue to cook for 5 minutes.
5 min
3
Place mixture in food processor and pulse until mixed. Return mixture to stove. Add in chopped tomatoes and tomato paste.
4
Continue to cook a few minutes longer, until butter is released from mixture. Add in methi, red pepper, salt, turmeric, masala and chicken pieces.
5
Mix to coat chicken. Cover and stir occasionally until chicken is thoroughly cooked, about 20 to 30 minutes.
30 min
6
Once chicken is cooked, add just enough water so that chicken is almost, but not quite covered.
7
Simmer a further 15 to 20 minutes until a slight discoloration to the curry appears on top.
20 min
8
Can be eaten on a bed of rice or with Indian bread (chapatti or naan).