Recipe: Perfect Chicken Curry

Chicken Curry. Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, and Great Britain, as well as in the Caribbean (where it is usually referred to as curry chicken). Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics!

This is a basic recipe that can be tried even by beginners. It pairs great with rice, roti or paratha. [hide] Sri Lankan chicken curries (or other curries) can be made in one of two ways. Can I make a whole chicken curry or can I use boneless chicken? You can cook Chicken Curry using 15 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Chicken Curry

1. Prepare of kls of Chicken Thighs (washed well).
2. You need of carrots.
3. Prepare of medium to large potato.
4. Prepare of big red or green bell pepper.
5. It's of If bell pepper is not available 3 "siling haba" will do.
6. Prepare of Curry powder (if you find not enough, add half or 1 pack).
7. You need of coconut CREAM.
8. Prepare of garlic.
9. You need of big thumb size ginger.
10. You need of onions.
11. You need of tomatoes.
12. You need of bay leaf.
13. You need of brown sugar.
14. Prepare of water.
15. It's of crushed black pepper.

Our easy chicken curry recipes are quick to make for a midweek meal or easy entertaining idea. We have plenty of ideas, from Indian chicken curry with coconut milk to healthy chicken curry, Thai. From classic chicken tikka masala to Thai green curry, take a tour of global flavours with BBC Food's top curry recipes. Take on your takeaway and spice up suppertime with our favourite chicken jalfrezi.

Chicken Curry step by step

1. Sautee chicken with very little oil. Mix from time to time but not all the time. Cover to cook well,and so heat would not escape..
2. Add ginger half way of the chicken sauteeing..
3. At this point you may add a little bit more canola oil. Add onions and tomatoes after a 1 to 2 minute interval. Continue sauteeing..
4. Put curry powder after sauteeing and chicken is half done cooked..
5. Add little water about 1/4 cup to let the ingredients combine and not get burnt..
6. Check your heat temperature that it is not too high. Slow to medium cooking is recommendable as not to burn the sauce. (remember it has only little water, so it burns easily.) Watch your pot! Mix from time to time..
7. Add coconut creme. Mix well..
8. Add 1 to 2 tbsp patis. Taste to check saltiness and the blend of ingredients. (this is an important procedure - To taste).
9. Let it simmer not boil. (FOR 20 MINS.) Again mix from time to time and taste how flavors are developing..
10. Check the doneness of chicken by poking with fork. No blood should come out. And of course chicken should be tender..
11. Add potatoes and carrots on a 3 to 4 mins interval. Make sure not to overcook the CARROTS..
12. Add bell pepper or siling haba..
13. Add 2 tbsp brown sugar. Mix well with ingredients..
14. Add a half teaspoon pepper..
15. Continue to simmer about 3 mins. Taste if satisfied. You may add sugar or patis accordingly. Then viola ready to serve..

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