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–+ servings
chicken curry

Chicken Curry

Miranda | My Anosmic Kitchen
This chicken curry from home is the kind that reminds you of something soulful. Tender chicken, well flavored, spicy and enough sauce to soak up that naan bread. Easy and absolutely delicious! + VIDEO
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients
  

  • Chicken pieces skinless & boneless
  • 2 Tbsps Oil any oil, used here is Vegetable Canola oil
  • 1 onion finely diced/chopped
  • 1 Tablespoon Cumin spice
  • 1 Tablespoon Red curry paste recipe on the blog
  • 1 ½ Teaspoon Turmeric paste
  • 2 Tablespoons water
  • 1 Tablespoon Coriander spice
  • 1 Tablespoon Garam masala
  • 2 Tablespoons Garlic & ginger paste
  • 2 Fresh tender tomatoes finely chopped
  • ½ handful Chopped fresh coriander
  • Smell & Taste Salt & Pepper season to taste
  • dash of kettle water
  • 2 to 3 Tablespoons Yogurt

Chicken Marinade

  • ½ cup yogurt
  • 1 Tablespoon Smell & Taste Calabrese Spice
  • Olive oil
  • Smell & Taste Salt & Pepper Seasoning
  • Dash of water into the container where the chicken was marinating to help for the chicken gravy
  • 2 chopped green chilies
  • 1 ½ Teaspoons Smell & Taste Garam Masala
  • Coriander handful,
  • Seasoning

Instructions
 

  • Heat a non stick pan and add the oil and cook the onion.
  • Add the cumin spice and allow to cook on medium heat while stirring.
  • Add the curry paste and the turmeric paste or powder. Mix it all in with a dash of water, about 2 tablespoons (just to prevent any spice burning)
  • Add the coriander, cumin and our Smell & Taste Garam Masala Spice, mixing each in after adding. Low to medium heat.
  • Add about ½ cup of water and let it cook (see notes below for hot water)
  • Add the ginger and garlic paste, stir and continue cooking on low.
  • Add the diced fresh tomatoes and mix it all in, allow to cook for about a minute or 2. Add about half a handful of coriander and then lift the heat from low to medium to help cook the tomatoes.
  • Add the Smell and Taste Salt and Pepper seasoning. Add another drop of water and mix.
  • Add the yogurt, mix it in and leave it to cook on medium heat. This will cook for another minute or 2.
  • Add the marinated chicken pieces. Lift the heat up slightly so that the chicken can cook. Wait about a minute for the chicken to change color/shape from raw to that cooked look and only then add the cup of water. Once it reaches a bubbling point, drop it back down to medium and let it cook till done which is when the water has cooked down a bit, about 4 minutes.
  • Add the chopped chillies, our Smell and Taste Calabrese Hot Spice and the rest of your fresh coriander.
  • Season as you go for a few more minutes until you are happy with the thickness of your curry. Enjoy! Miranda xoxo
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