This is my One for all all-chicken curry, that we love with just about anything. Extremely basic ingredients and quick and simple to prepare. A recipe you will enjoy!
One for All Chicken Curry
® This is a RAS signature Recipe©
♦Prep time:30min ♦Cook time:15min ♦Yield:6Servings.
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One for All Chicken Curry
Description
A robust, rustic, and medium-thick gravy that isn't too runny for flatbreads nor too dry for rice. What sets it apart is the "frying" of the chicken in the sautéed spice paste before adding water. This seals the flavors into the meat, ensuring that even the chicken pieces are deeply seasoned. It is designed to be a "family favorite" that feels like a special-occasion meal but is simple enough for everyday cooking.
Ingredients:
Instructions
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Clean, rinse and keep the chicken pieces. Cut into medium-sized pieces. Drain and set aside.
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Add the garlic(5Tbsp), ginger(3Tbsp) and shallots(15-20) to a small grinder jar and grind ( without adding any water) to make a paste. Set aside.
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Place a pressure cooker on the stovetop. Once heated, add coconut oil(7Tbsp).
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Once the oil is heated, add the sliced onion, coriander leaves, green chilli and tomato all together.
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Sauté on medium-high heat for about 3 minutes, till the tomatoes are mashed. The sauteed ingredients should not turn brown, just very nicely softened.
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Now, add the prepared garlic-ginger-shallot paste as well as turmeric powder(1tsp).
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Continue to saute, on medium, till the raw smell of ginger and garlic dissipates, stirring continuously on low flame. (Saute about 2 more minutes). If you added less oil at the beginning, you may need to add more oil now.
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Next, add whole spices (4 cardamoms,2 tiny sticks of cinnamon,6cloves) and stir through till fragrant. Be careful that the sauteed ingredients do not stick to the pot. Adjust the heat accordingly.
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Add the chicken pieces and salt(1tsp). Turn up the heat and toss and fry in the masala well. The chicken should be opaque throughout (no pink in the centre). Fry like this with tossing for 2 minutes.
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Add the powdered spices: coriander powder(2Tbsp), Kashmiri chilli powder(1 1/2tsp), fennel powder (4tsp), stir and cook till the spices are cooked and aromatic as well. Add 1 more tsp Chilli powder, if desired, after checking for heat and colour.
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Add about 2 cups of water first and bring to a boil. The chicken should be submerged in water.
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Taste test, and add more salt to taste ( up to 1 1/4 tsp ). Also, add Nadan Garam Masala(1tsp) now. Stir through.
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Close the cooker and pressure cook for 3 steams, on a medium flame. Or cook according to your fowl. Allow the cooker to cool off gradually.
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Open the cooker and boil on medium heat for 5 minutes. Garnish with a few coriander leaves when serving.
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I fry some dried chillies and cashew nuts and add them to the curry for a garnish. This is optional. Adds a smoky aroma to the curry, which I love.
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This curry complements any meal. Rice, Roti, Hoppers, Fried flatbreads..anything!
Note
- When making the garlic-ginger-shallot paste, do not make it far ahead of cooking, since this might cause a bitter taste to develop.
- Don't skip the step of simmering the curry after pressure cooking. This is essential for all curry to achieve proper consistency.
- Key Ingredients: Chicken, Onion, Shallots, Tomato, Garlic, Ginger, Green Chilli, Whole spices, Powdered spices, Oil, Salt.
