Curry Chicken I
Serves 4 Time 10 hours Difficulty 2/5 Ingredients 16 Steps 10
This curry chicken dish isn't very spicy unless you make it that way. In fact, change the ingredients to suit your own taste and it will probably taste better. Instead of coconut cream or milk you can use heavy cream.
Ingredients
- 1 whole chicken
- 4 cloves garlic, minced
- 2 tsp salt
- 2 tsp red chile powder
- 2 tsp garam masala
- 1 tsp red pepper powder
- 150 ml yoghurt
- 20 coriander leaves
- ½ tsp ground black pepper
- 2 onions, sliced into rings
- 2–3 green chiles
- 1 tomato, finely chopped
- 2 tsp olive oil or sunflower oil
- 3 cashews, ground
- 1 tsp curry powder (or to taste)
- 100 ml coconut milk or cream (optional)
Steps
- Cut chicken into 5–7 cm pieces. Slice at edges with a knife.
- Combine garlic, 1 tsp salt, 1 tsp red chili powder, 1 tsp garam masala, red pepper powder, yoghurt, coriander leaves, and ground black pepper in a large bowl.
- Add chicken. Marinate 8 hours in refrigerator.
- Fry onion rings, green chilies, and tomato in olive or sunflower oil in a large pot over low heat until onions are light yellow.
- Stir in remaining 1 tsp garam masala, 1 tsp red chili powder, and ground cashews.
- Add chicken. Fry about 5 minutes, stirring gently.
- Add marinade and water until chicken is submerged. Add coconut milk if desired.
- Cook over low to medium heat 30–45 minutes.
- Remove from heat. Wait a few minutes until chicken is tender and has absorbed the sauce.
- Serve with rice (Basmati).
Source. Adapted from “Cookbook:Curry Chicken I” by Wikibooks contributors, revision of 2025-06-21, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. Indian Curry Chicken.jpg by Chowtimes.com, Attribution, via Wikimedia. Resized; otherwise unchanged.