Hey guys, today I’m excited to share with you two amazing chicken curry recipes that I found online. These recipes are packed with flavor and are sure to please your taste buds. So, without further ado, let’s get started.
First up, we have an easy Kerala-style chicken curry recipe. This recipe is simple, yet delicious, and is perfect for those nights when you want to enjoy a home-cooked meal without spending hours in the kitchen.
To make this curry, you’ll need:
Ingredients:
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1-inch piece of ginger, grated
– 1/2 teaspoon ground turmeric
– 1 tablespoon ground coriander
– 1 tablespoon garam masala
– 1/2 teaspoon chili powder
– 1 tomato, chopped
– 1/2 cup coconut milk
– Salt, to taste
– 2 tablespoons vegetable oil
– Cilantro leaves, for garnish
Here’s how to make it:
Instructions:
1. Heat the oil in a large pan over medium heat. Add the onion and cook for a few minutes until softened.
2. Add the garlic and ginger and cook for another minute.
3. Add the chicken and cook until browned on all sides.
4. Add the turmeric, coriander, garam masala, and chili powder and stir until the chicken is well coated in the spices.
5. Add the tomato and coconut milk and bring to a simmer.
6. Lower the heat and let the curry simmer for 15-20 minutes, or until the chicken is cooked through.
7. Add salt to taste.
8. Serve the curry with rice and garnish with cilantro leaves.
Now, for our second recipe, we have a Sri Lankan chicken curry with raw spices. This recipe is a bit more involved, but the end result is absolutely worth it.
Here are the ingredients you’ll need:
Ingredients:
– 1 pound bone-in chicken, cut into pieces
– 1 onion, chopped
– 2 garlic cloves, minced
– 1-inch piece of ginger, grated
– 2 green chilies, sliced
– 1 cinnamon stick
– 2 cardamom pods
– 2 cloves
– 1 teaspoon cumin seeds
– 1 teaspoon fennel seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon chili powder
– 1 tomato, chopped
– 1/4 cup coconut milk
– Salt, to taste
– 2 tablespoons vegetable oil
– Curry leaves, for garnish
Instructions:
1. Heat the oil in a large pan over medium heat. Add the onion and cook until softened.
2. Add the garlic, ginger, green chilies, and whole spices (cinnamon, cardamom, and cloves) and cook for a few minutes until fragrant.
3. Add the cumin seeds, fennel seeds, coriander powder, and chili powder and stir until the spices are well combined.
4. Add the tomato and cook for a few minutes until it starts to break down.
5. Add the chicken and stir until it is well coated in the spice mixture.
6. Add enough water to cover the chicken, bring to a simmer, and cook for 20-25 minutes, or until the chicken is cooked through.
7. Add the coconut milk and salt to taste.
8. Simmer for another 5 minutes or until the sauce thickens.
9. Garnish with curry leaves and serve with rice.
FAQ:
Q: Do I have to use bone-in chicken for the Sri Lankan chicken curry recipe?
A: Bone-in chicken adds more flavor to the curry, but you can certainly use boneless chicken if you prefer.
Q: Can I use light coconut milk instead of full-fat coconut milk in the Kerala-style chicken curry recipe?
A: Yes, you can use light coconut milk, but the curry won’t be as creamy.
Finally, if you’re interested in trying out more curry recipes, I highly recommend checking out “The Curry Guy” cookbook on Amazon at https://amzn.to/3lr1RSn. It’s filled with delicious curry recipes from around the world that are sure to please any palate.
Hope you guys enjoy these recipes as much as I did. Let me know what you think in the comments below!
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