Generally, when people think of chicken curry they think of the food that Indian Restaurants serve here, and the image of chicken floating in lots of oil, comes to mind.
So I have decided to post this, to show that our curry does not have to be drowning in oil to taste good. I have used spray oil, because the trick lies in the cooking, definitely making sure the chicken gets properly coated and infused with the sauce. Which means, that it does require a lot of stirring. Everyone has praised me for this chicken, and usually cannot believe that there is no oil in it.
1 Kg Chicken (with bones)
1 Tbsp Ginger paste
1 Tbsp Garlic paste
1 Large Onion, sliced
1 Tbsp Curry powder
1 Tsp Turmeric powder
1 Tsp heaped Coriander powder
1 Tsp heaped Cumin powder
½ Tsp Chili powder (Add less if you like it mild)
1 Tsp Salt (Add/ Subtract according to taste)
Heat a wok, and add some spray oil. Add the onions and sauté till they start to become brown.
Put the kettle on and boil about 3-5 cups of water. You will need this whenever the curry starts to stick.
Add the garlic and ginger and sauté for a couple of minutes. Add water if the mixture sticks to the wok.
Add all the powdered spices. Add ½ cup water and mix well. Stir to make a paste. (It’s very important that you mix the spices well)
Stir for a while (about 5 mins) till they are blended properly. In Bengali this blending is called ‘koshano’.
Slowly add in another cup of water, while blending and mixing the spices thoroughly. You should start seeing a nice yellowish sauce form, at this time.
Slowly add in the chicken, and coat the chicken well with the sauce. You can add some slits in the chicken pieces to ensure proper infusion. Frequently, coat the chicken with the sauce for the next 15 minutes.
Then add 1 cup of water and bring to boil. Simmer for another 15 minutes.
Serve garnished with fresh coriander. Goes great with rice or chapati.
- Curried Chicken Salad & Low Fat Chicken Salad (williams-sonoma.com)
- Chicken Curry Pies by Marina Brandt (gastrocasa.wordpress.com)