Chicken Curry

My version 😜 after watching countless videos/recipes. And tastings 😁 Note: I personally prefer bone-in pieces, but my daughter wants boneless cut up chicken 🙄 what we do for our kids. It’s all good.

I highly recommend Vahchef – VahRehVah

I’ve been watching his videos for years.

Although many video recipes are good. I took a little bit from different ones. I just think Vahchef is good for beginners and/or non-indians 😉 STEPS, layering flavor is important…in most cooking, if not all.

I don’t measure 😱 this is a NOTE TO SELF 😶‍🌫️ because it turned out so good; leading my daughter to say “chicken curry is your signature dish”📝 so for my family’s sake, I’ll guesstimate

SO many versions and options; I’ll add links at bottom for interesting lists. It’s impossible to list them all.

I doubled recipe compared to a couple links I shared here.

5-6 boneless skinless chicken thighs, cut to desired size pieces ( bone-in chicken pieces)
1 onion, chopped
3 (?) garlic cloves, minced
1 inch of fresh ginger, finely diced
2-3 tbs ginger garlic paste
2-3 tomatoes, depending on size, chopped small
3 green chillies, seeded & sliced lengthwise (serrano or jalapeño)
1 tbs (or so) turmeric
3 tbs (a pile really) red chili powder [I used 2 different kinds, the basic (?) & New Mexico]
Dash of cayenne pepper 🌶 depending on heat level you want & dash of red chile flakes (both optional, but we like it)
1 tbs curry powder (a pile again)
1 tbs garam masala… right….
1 tbs coriander powder
1 tbs cumin
1 cinnamon stick/bark
3-4 cardamom pods, broken up with mortar and pestle
Bay leaves
Curry leaves IF you have them
Salt & pepper to taste
1 can coconut milk (or cup of cream or yogurt)
4-5 tbs ghee or cooking oil
I think that’s it 🤔

MISE EN PLACE !

Add ghee/oil to heated pan; I like a cast iron
Add onions, sauté until translucent
Add garlic & ginger (I used both garlic ginger paste & freshly minced garlic, finely diced ginger)
Sauté until golden color
Add chopped tomato, cook until tomatoes soften
Add chili powder, turmeric, curry powder, garam masala, coriander, cardamom – (I added some more seasoning after cooking chicken) went by TASTE, stirring, about 5 minutes
Add chicken pieces and cook, stirring until no longer pink
Add water, a couple cups (here I eyeball it, knowing I’ll be adding coconut milk, because that’s the flavor we usually want), stir.
Cover and cook about 20 minutes. It’s all judging how thick or thin you want it, but knowing you can let it cook DOWN for thicker. Seems better cooked longer 😉 just sayin’, but my daughter (again 🙄) was in a rush.
Add coconut milk, stir, I didn’t add entire can and that left some for option to add more to individual servings (daughter again 🤐). I added more seasonings to taste here. And more sliced green chile & cilantro. OH and a couple tablespoons of butter 🧈 😋
Cook another 10 minutes and/or cook down to desired thickness.
Add cilantro at end also. And/or on servings, optional; there’s that love/hate thing regarding cilantro.
Enjoy with rice. Also great with naan.