Name: Easy Meal Ideas of Chicken curry
Prep time: 37 min
Cook time: 43 min
Yield: 2
Cuisine: American
Ingredients: For the Chicken Marinade; 2 tablespoons gingergarlic paste; 1/2 tablespoon turmeric powder; to taste Salt; 2 tablespoons red chili powder; 1 pound divided bonein chicken cut into medium pieces; For the Spice Paste; 1 teaspoon sesame seeds; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 6 dry Kashmiri chilies; 5 peppercorns; 1/2-inch stick cinnamon; 3 cloves (2 tablespoons) fresh grated coconut; 1 cup water; For the Curry; 2 tablespoons vegetable oil; 3 slit green chilies; 1 medium onion finely chopped; 3 bay leaves

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We hope you got insight from reading it, now let’s go back to chicken curry recipe. To cook chicken curry you only need 20 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Chicken curry:

Prepare For the Chicken Marinade:
Get 2 tablespoons ginger-garlic paste
Prepare 1/2 tablespoon turmeric powder
You need to taste Salt
Use 2 tablespoons red chili powder,
Prepare 1 pound divided bone-in chicken, cut into medium pieces
Use For the Spice Paste:
You need 1 teaspoon sesame seeds
Get 1 teaspoon cumin seeds
Use 1 teaspoon coriander seeds
You need 6 dry Kashmiri chilies
Use 5 peppercorns
You need 1/2-inch stick cinnamon
Use 3 cloves (2 tablespoons) fresh grated coconut
You need 1 cup water
You need For the Curry:
Take 2 tablespoons vegetable oil
You need 3 slit green chilies
Provide 1 medium onion, finely chopped
Use 3 bay leaves

Steps to make Chicken curry:

1. - To Marinate the Chicken: Mix ginger-garlic paste, turmeric powder, salt, and 1 tablespoon of the red chili powder. Apply to chicken and set aside while you prepare the spice paste and curry.
1. - For the Spice Paste: Heat a cast iron skillet until smoking, then turn the heat down. Toast sesame seeds, cumin seeds, coriander seeds, Kashmiri chilies, peppercorns, cinnamon stick, and cloves until they release their aroma, about 15 seconds, stirring constantly so they don't burn. Set aside to cool.
1. - Once toasted spices have cooled,blend spices with coconut and 3 tablespoons water until a smooth paste has formed. Set aside.
1. - For the Curry: In a heavy-bottomed, lidded saucepan, heat oil until shimmering, then turn the heat down. Add green chilies and bay leaves. Stir until fragrant, about 15 seconds. Add onion and keep stirring until soft but not brown, about 5 minutes.
1. - Add spice paste and keep stirring until fragrant and until oil floats on top, about 10 minutes. Add marinated chicken pieces and stir until coated in the spice mix, about 5 minutes. Add remaining water to thin out the mixture for more gravy.
1. - Season with salt, stir once, and cover pot. Turn heat to medium. Cook for about 15 minutes or until chicken is tender. Open lid, stir, and serve hot with fluffy white rice.

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