Chicken Curry For Beginners with Curry Powder - By Vahchef @ vahrehvah.com

Yes , hello .

Welcome back to another session with your wash at dot com .

You know , we make so many varieties of chicken curries but still a lot of people , especially non Indians are having tough time to get the ingredients or to get the nice flavor from the chicken curries .

Dear friends .

Today , the chicken curry , I'm going to show you is for the beginners and for the people , people who are new to Indian cuisine .

You know , you can try this method and I'm telling you you will have a fantastic chicken curry .

You might have tried making chicken curry using the same ingredients , but still there is something missing .

That is the proper step by step adding .

So today , I will explain to you how to make a very simple chicken curry .

And then how do you convert into South Indian ?

How do you convert that into restaurant ?

And how do you convert them into a fry ?

You know , we're going to learn 34 chicken preparation in one shot .

So let's go ahead and learn how to make this simple chicken curry .

Today .

We are not going to add any spices , anything .

You know , we're going to make it very simple for this , take some oil in a pan , you know , a lot of times we had , uh , you know , coriander powder , cumin powder , everything .

But today I'm going to teach you just using curry powder .

In fact , there is a video of me making the curry powder , but a lot of non Indians , they usually go and buy curry powder and make dishes with it .

But still they don't get the flavor .

But there is a way you can get proper taste .

I'm going to teach you how .

Now watch carefully .

All I'm doing is adding finely chopped onion into the oil in this , add some salt so that it pulls out the moisture and this onion gets cooked faster .

And for making this curry , you have to fry these onions till they are slightly golden .

See if you don't fry this onion till they're golden , your chicken will be totally different .

The taste will be so different .

So if you want to get a nice tasty chicken curry , you have to fry this onion until there nicely golden .

Now , you know , look at these onions , you know , they are evenly colored and slightly brown , golden in color .

You know , you have to cook the onions till they come to this stage and add ginger garlic paste in this .

You know , if you don't have ginger garlic paste , you can grate some ginger and garlic and add to this .

Wow , look at this ginger and garlic paste will give the nice flavors .

What is a must for a lot of Indian preparations and wow .

Even let this ginger garlic paste also slightly cook .

Now in this add chopped tomatoes , look at this .

I also chop these tomatoes very fine because in a good chicken curry , very simple curry .

You don't want to see the tomatoes when the dish is done , you want the tomatoes to be converted into gravy .

If you want , you can also put a tomato in a blender and add that to this .

That way it becomes much more easier .

Now , look at this , the onions also will be slowly be disappearing and the tomatoes also will be slowly disappearing .

You know , I'm continuously mixing this and cooking so that these tomatoes will be nicely mashed up and the tomatoes and the onions will disappear and form into gravy .

And now while this is getting cooked , now you can add the curry powder .

You know , in fact , I've shown you guys how to make the curry powder or else even if you buy the store bought curry powder and not adding half a teaspoon , but I'm adding two tablespoons of curry powder .

OK ?

Because this has all the ingredients that we need to make a good curry and uh now mix along with this uh and also cook it on a medium flame .

Do not put it on a high flame .

Wow , this curry powder has a turmeric Coriander powder , cumin chili powder .

Everything .

So it will come out nice .

Do not worry .

And uh , you know , keep cooking till the oil light uh comes out because the curry powder is not fully cooked .

It needs to be cooked a little bit .

And this is the best time to cook on a slow flame because we don't want it to be a normal curry .

It is a simple method , but the method of cooking makes all the difference .

How much time do you cook the onions ?

How much time do you cook the tomatoes ?

When do you add the masala powder ?

When do you add the ginger garlic paste ?

Once you learn these things , I'm telling you , you can make the tastiest and the tastiest of the curries .

Usually when you buy the masala , the gravy in the packets , you know , they fill it with this masala and because it's packed , it won't have the real punch of flavor , just make it fresh like this .

And now we're going to add the chicken pieces .

This chicken has been soaked in brine or else the chicken is nice and tender .

So they will cook really fast .

And now now we're going to cook this chicken and the chicken will lose out a lot of moisture .

And surprisingly , it will become into a very nice gravy , just sort of the chicken like this and just do not add any water yet .

Put the lid on and let it cook on a slow flame after you sort it for a minute .

Just add some water and let this simmer and you will get this awesome curry gravy , which is nice and thick .

Wow .

Look at this , you know , this is good and let this chicken simmer in this curry for like around 10 minutes and you will have a nice chicken curry ready after around 10 minutes .

The basic simple chicken curry is all ready .

Now , you know , how do you convert this into different flavors ?

What you get in uh restaurants or whatever ?

So first we're going to convert this into the restaurant style of chicken curry .

You know , especially not in India , but outside India .

If they are serving you chicken curry , all they do is they make it something similar to like this curry and they just add some cream to this .

All they do is they add some cream to this and that will give a nice cream , a texture to your chicken curry .

And in India , nobody does this .

But when they do in the restaurants , they give you a nice creamy yellow chicken curry and this is that chicken curry .

Ok .

Now on this , you can just Sprinkle some chopped coriander and serve it .

Now , we're going to convert this uh chicken curry into kind of a fry .

Uh what we call Indian fry curries for this .

I've taken a little less of gravy and all we're going to do is add some crushed peppercorn chopped coriander .

And even if it is South Indian style kind of fry , add some curry leaves to this .

Ok .

If you can get hold of , then just sorta it till this gravy dries out .

Look at this in no time .

If you're going to cook like this , this will nicely dry out and it will become kind of a , you know , a different dish .

And also you can add uh some green chilies .

This is going to get a little bit hot , but you know , this is going to taste totally different .

Look totally different .

And what these people , a lot of restaurants serve as uh you know chicken fry of this masala chicken masala fry or whatever they call it .

That is when they usually serve this chicken like this difference .

Isn't it very easy ?

The same basic chicken curry , you can convert into this fry , this , you can even call it by adding a little bit of coarse pepper .

You can call it chicken pepper fry .

Now you you want to convert the same chicken curry into South Indian kind of chicken curry in this .

Add some curry leaf , add some coconut milk , ok ?

And just let this cook till it it becomes a nice thin gravy .

If you need to add , you can also add some water , just bring it to a boil and make sure you adjust the seasoning and you will have a decent South Indian flavored chicken curry and look at this , this awesome chicken curry .

Now , South Indian is all ready if you want .

You can also add a few drops of coconut oil to give you a fantastic flavor .

You know , these are the general rules , what people follow .

And , uh , now I've got all these three chicken curries here and let's see .

How different do they all taste ?

The restaurant style of chicken curry ?

Wow .

Nice silky .

And I'm telling you anybody who is , uh , new to Indian cooking , they'll fall in love if you make it the restaurant style .

And uh this fry method I made it a little bit spicy .

So this is a little bit hot for any first timers or people who eat less spicy .

But this will be super if you are a spice lover .

Hm .

But look at the contrast , both of them taste so much different .

There is no comparison in the flavors just by drying it out a little bit , just by adding some pepper and uh curry leaves and green chili .

It becomes so fantastic and different .

And here is my South India with um coconut milk and curry leaves .

You know , this is again , so different .

The flavors have changed completely by adding a little bit of coconut milk .

Hm .

This is something dear friends .

You know , all of all three of them taste so different even though we made it from one pot made it almost similar in the last minute .

We did a little bit of magic difference .

Cooking is so easy .

Just understand the essence of ingredients and their flavors .

And you will be able to convert any dish into the flavors you like or your guests .

Like I hope you enjoyed today's session of learning how to make the basic curry of chicken using curry powder and onion and tomato difference .

But do not forget is all about inspiring others to cook .

So please post your recipes and cooking tips at dot com so others can benefit from your great cooking .

Thank you .