Chicken Curry from North Street Curry Shop
Ingredients
- 1½ Tbsp butter
- ½ tsp cumin seeds
- ⅛ tsp black mustard seeds
- 5 dried red chiles
- 10 fresh curry leaves
- 2 cups yellow onions, diced
- 8 tsp ginger garlic paste
- 2 cups Roma tomatoes, diced
- ½ Tbsp turmeric powder
- ¾ Tbsp red chili powder
- 1 Tbsp garam masala
- ¾ Tbsp curry powder
- 5 lbs chicken thighs, fat trimmed, and cut into1-inch cubes
- 1 tsp salt
- 1 cup crushed tomatoes
- ½ cup tomato base
- ½ cup water
- ½ bunch cilantro, chopped
Instructions
- Melt the butter on medium heat and sauté the cumin seeds, black mustard seeds, dried red chiles, and fresh curry leaves for 1 minute or until the black mustard seeds begin to pop.
- Add the diced onions and sweat until translucent, approx. 5 minutes.
- Next, add the ginger garlic paste, and Roma tomatoes, and cook for approx. 3 minutes on medium heat.
- Reduce the heat to low and add the turmeric, red chili powder, garam masala and curry powder. Stir to a paste consistency while cooking, approx. 2 minutes.
- Next, add the chicken cubes and salt. Cook for 6-8 minutes on medium-high heat or until the chicken is half-cooked.
- Finally, reduce the heat to low medium, add the crushed tomatoes, tomato base, water, and the chopped cilantro. Cover and cook on medium heat for 15-20 minutes.
- Remove the cover and take off heat.
- When cooled down, transfer to serving dishes and enjoy!
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