Basic Chicken CurryPublished on 21 May 2016
I love a nice curry every now and then but the recipes for many curries are quite involved and while I do enjoy the cooking process, I am sometimes lazy so it helps to have quick methods –such as this recipe, which expediates things using a blender.
Now, this recipe can have quite a bit of heat to it, depending on the peppers you choose to use. I tend to favour a quite-hot pepper, like the Ghost or Habanero variety, as I like things spicy.
|Prep Time||2-5 minutes|
|Cook Time||30-45 minutes|
|Spiciness||none to very, it’s up to you|
|1-2 lbs||chicken||whole legs/thighs or breast|
|1 tablespoon||neutral oil||such as peanut or olive|
|2||onions||peeled and quartered|
|2 whole cloves||garlic||peeled|
|1-2 whole||very hot peppers, stem removed||Such as Habanero, Ghost or Scotch Bonnet. (You can use a jalapeno if you prefer a milder curry).|
|2-3 tablespoons||lemon juice||about 1/2 a lemon|
|1/2 cup||chopped tomato||fresh or canned|
|1 tablespoon||ground cumin||–|
|1 tablespoon||ground coriandre||–|
|1 teaspoon||garam masala||–|
|2 cups||chicken stock||–|
|1 cup||plain yoghurt or coconut milk||by “plain” I don’t mean vanilla and be sure the milk is unsweetened|
- Make your curry base by placing the onion, garlic, ginger, peppers, lemon juice & all powdered spices into a blender and blend until smooth.
- Remove the skin from the chicken, if not already. If using chicken breasts, cut those into cubes.
- Heat the butter and oil in a deep pot over medium heat until it begins to sizzle. Add the chicken to the pot and brown on all sides.
- Pour the curry base over the chicken and stir to coat. Next add the chicken stock, cover and bring just to a boil.
- Reduce heat to low and continue cooking until the chicken is fully cooked –30-45 minutes.
- A few minutes before serving stir in the yoghurt or coconut milk.
- Serve over rice, if desired, and garnish with cilantro leaves.