How To Make: Desi Chicken Curry

Unlike many other curries, Desi chicken curry requires the chicken to be fried for a while before any liquid is added.

Desi chickens are difficult to source in the UK, however, so any breed of chicken is appropriate for this particular recipe (though we would always recommend investing in a free-range bird). The recipe is taken from North Indian Abdul Yaseen.

Ingredients

• Chicken thighs, 1kg, skin off and cut into two
• Corn or vegetable oil, 75ml
• Cumin seeds, ½ teaspoon
• Bay leaves, 2
• Green cardamom pods, 3
• Black pepper corns, 4
• Red onions, 4, finely chopped
• Ginger paste, 1tbsp
• Garlic paste, 1tbsp
• Cumin powder, 2tbsp
• Coriander powder, 2tbsp
• Chilli powder, 1tbsp
• Turmeric, 1tbsp
• Salt, 2tsp
• Tomatoes, 4, blended to a puree
• Water or chicken stock, 400ml
• Garam masala powder, ¼ tsp
• Fresh coriander, 1tbsp, chopped

Method

1. Heat the oil in a large pan and fry the whole spices.
2. Once they crackle, add the onions and fry on medium heat until golden brown. Stir in the chicken and cook for a further 5-8 minutes.
3. Add the ginger and garlic paste and coriander, salt, cumin, chilli and turmeric powders, and cook for another 10 minutes with constant stirring until the spices begin to release their flavours.
4. Now add tomato puree and cook for another 5 minutes and add water or stock. Now reduce heat and simmer until the chicken is cooked.
5. Check the seasoning, if required, and sprinkle the roasted garam masala powder and finish with green coriander. Serve with steamed rice.

Print

Desi Chicken Curry

Traditionally, the dish is made with the Desi chickens native to India, which are free-range and generally expensive in comparison to more standard broiler chickens.

Course Main Course

Cuisine Global

Keyword Chicken

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 4

Ingredients

• 1 kg Chicken thighs skin off and cut into two
• 75 ml Corn or vegetable oil
• 1/2 tsp Cumin seeds
• 2 Bay leaves
• 3 Green cardamom pods
• 4 Black pepper corns
• 4 Red onions finely chopped
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste
• 2 tbsp Cumin powder
• 2 tbsp Coriander powder
• 1 tbsp Chilli powder
• 1 tbsp Turmeric
• 2 tsp Salt
• 4 Tomatoes blended to a puree
• 400 ml Water or chicken stock
• 1/4 tsp Garam masala powder
• 1 tbsp Fresh coriander chopped

Instructions

• Heat the oil in a large pan and fry the whole spices
• Once they crackle, add the onions and fry on medium heat until golden brown
• Stir in the chicken and cook for a further 5-8 minutes
• Add the ginger and garlic paste and coriander, salt, cumin, chilli and turmeric powders, and cook for another 10 minutes with constant stirring until the spices begin to release their flavours
• Now add tomato puree and cook for another 5 minutes and add water or stock
• Now reduce heat and simmer until the chicken is cooked
• Check the seasoning, if required, and sprinkle the roasted garam masala powder and finish with green coriander
• Serve with steamed rice

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