Proper Chicken Curry Recipe

I'm gonna show you how to make a proper chicken curry .

Not the chicken tikka masala that you normally get in an Indian restaurant , but a proper raza chicken curry .

And I'm gonna be using , uh , some onion , some garlic , some ginger and some bay leaf and very little oil .

It's again .

Indian food has been known to be very unhealthy .

With the gee and the oil .

We tend to use a little bit of oil and a lot of water to keep the dish nice and moist .

So that's a proper Indian curry .

I've got some coriander seeds , some bay leaves , one black cardamon , some cinnamon stick that'll give it a nice flavour and some black peppercorns .

And I'm gonna toss those off in the oil first .

And what I'm trying to do is just get the the spices to release some of their oils , and the slower you do this the better .

Because as the temperature comes up , each spice will have its own , uh , specific release of spice as you just heard .

And once it starts popping , you're trying to infuse the oil , add your onion mix that in , and what I'm gonna do with this is I'm gonna sweat this down is not a great deal of oil in here , but your panel looks a bit dry .

Get a little bit of water , add it in and I'll keep it nice and moist .

And you want to saute this down for about 15 minutes until it's golden brown .

After your onions are sauteed , they'll be lovely and golden brown .

This colour , some will be quite soft .

And that's really like sweetness of the onion that would come through .

Take out any cardamom that you've now you can discard .

You don't need that anymore .

Your bay leaf , your cinnamon stick but everything else .

Just leave it in there .

So you've got beautiful soft onion , and what I'm gonna do now is make my curry paste to the pan is a little secret that I use that I was taught many years ago .

When you put chilies into your sauce , don't stir it with them because the chilies all hit the oil and burn , and it'll go up your nose and start making you sneeze .

So what I tend to do is make cement in my sauce so you put in half a teaspoon of chilli , some turmeric some gum masala , some coarse ground coriander and bailey and some coriander seeds .

Just make that into a little paste in the middle , so it all is now absorbed into your oil .

Add a little bit of water and mix that in , and that's the base of your curry sauce .

And if it starts drying out , just keep adding water because the water will evaporate and your dish will be moist and safe .

But if it doesn't , it will dry and burn , and then it's ruined .

Water will disappear .

Your burnt onions won't .

So just keep that nice and moist after about five minutes and that's done .

Get some couple of chopped tomatoes .

If you haven't got fresh tomatoes , you just use a tin of tomatoes .

Put that in Smith Road , and you really want to keep this simmering for about 10 minutes , until the tomatoes have almost dissolved into your onion .

The longer you leave this simmering , the more richer the flavour will come out .

Your onion and your tomato and the spices .

Obviously , if you in a rush , don't When I do this at home , I tend to simmer this for about an hour , and it sounds a long time , but it really is worth it .

Or you can make this in advance , make it put it in your fridge , and when you want to use it the next day , it will be ready for you to use , so it's a great sauce to prepare .

If you're having a dinner party , you can do all the work beforehand .

When your guests arrive , add the chicken and serve it .

It's as simple as that .

That's had about a good 10 minutes and all the tomato has disappeared like magic , and that's just absorbed into the onion .

And that'll have a lovely , tomatoey oniony taste , but with a kick .

I've got a couple of chicken breasts that I've just cut up into small pieces .

Add that in and this is the difference between a real Indian curry and I want your western curry .

Most Western recipes will say cook or grill or brown the chicken first .

That's absolute rubbish .

In my opinion , the way I've been taught from my ancestors is always use raw chicken , put it in your paste or raw meat or lamb .

Whatever dish you're cooking , put it in the sauce and that will absorb the flavour Otherwise , it just tastes a bland boiled chicken .

That's the way to make a proper chicken curry .

This will take two or three minutes .

Let it sim .

If it gets sticky , just turn and then remember .

If it starts to drying out , just keep adding water .

When the chicken's got a lovely white hue , I'm gonna add about three tablespoons of dry fennel leaves .

Now these are a lovely aromatic flavour and also helps give the chicken brings a chickeny flavour out if you like .

I know it sounds weird , but fennel leaves bring out the flavour of chicken and Sprinkle that on the top .

Mix that in OK , so after about 10 minutes , you'll see that all the liquid is dried up .

The chicken is perfectly cooked .

The fennel leaves are all absorbed in .

I wish you could smell this handful of coriander on top .

Just mix that in .

Unfortunately , I think coriander goes with your food like beer and Kingfisher goes with a takeaway .

So that's the chicken curry ready , and I'm just gonna plate that up .

And what I've got with it is a little bit of tandoori roti .

So that's my chicken curry with coriander and fennel , cumin and onion brown rice and a tandoori roti served with a , uh , lemon lime and coriander and a red chilli dip .

Have fun .