{"id":14106,"date":"2025-02-04T16:40:47","date_gmt":"2025-02-05T00:40:47","guid":{"rendered":"https:\/\/ericallen.x10host.com\/?p=14106"},"modified":"2025-03-01T23:22:36","modified_gmt":"2025-03-02T07:22:36","slug":"chicken-curry-recipe","status":"publish","type":"post","link":"https:\/\/ericallen.x10host.com\/?p=14106","title":{"rendered":"Recipe: Chicken Curry"},"content":{"rendered":"\n

I found this recipe online a year or so ago. It\u2019s a really fine red curry. I went and picked up some real curry powders at an Indian market and that made it perfect.<\/p>\n\n\n\n

INGREDIENTS:
1\u20442 kg (1.1 lbs.) chicken (preferably bone-in, boneless is okay)
2 to 3 tablespoons oil
1 cup (3 medium) onions (fine chopped)
1 to 2 green chilies (slit, omit for less spicy, Thai or Indian chili peppers or serrano peppers)
1 tablespoon ginger garlic paste or 3\u20444 inch ginger, 3 cloves garlic minced
1\u20442 cup (2 medium) tomatoes (pureed or finely chopped)
1\u20444 cup yogurt (or 1 1\u20442 tbsp cashew butter or 12 cashews powdered & pureed with 1\u20444 cup water)<\/p>\n\n\n\n

    \n
  1. Heat 2 tablespoons of oil in heavy bottom pan. When the oil turns hot, add
    1 small bay leaf (or 1 sprig curry leaves)
    2 inch cinnamon piece
    4 cloves
    3 green cardamoms.<\/li>\n\n\n\n
  2. Add 1 cup very finely chopped onions and 1 chopped green chili pepper. Saute the onions till they turn golden.<\/li>\n\n\n\n
  3. Add 1 tablespoon ginger garlic paste. Make sure the onions turn golden before adding ginger garlic.<\/li>\n\n\n\n
  4. Saute ginger garlic for about 2 to 3 minutes or until the raw smell disappears completely.<\/li>\n\n\n\n
  5. Add 1\u20442 cup tomatoes (chopped or mashed or pureed). Also add 1\u20444 teaspoon turmeric and 1\u20442 teaspoon salt.<\/li>\n\n\n\n
  6. Next fry until the tomatoes turn completely mushy and the raw smell has gone.<\/li>\n\n\n\n
  7. Add 1 teaspoon red chili powder and 1\u20444 cup whisked yogurt (curd). Temper the yogurt by adding some sauce then mix it in slowly.<\/li>\n\n\n\n
  8. Saute on a medium flame until the mixture becomes thick and begins to smell good.<\/li>\n\n\n\n
  9. Add: 1\u20442 kg chicken (about 1 lb), 1 teaspoon garam masala powder, 1 teaspoon coriander powder, 2 tablespoons chopped coriander leaves or mint leaves.<\/li>\n\n\n\n
  10. Saute for 3 to 4 mins or until the chicken turns pale.<\/li>\n\n\n\n
  11. Cover and cook on a low flame for about 3 to 4 mins so the chicken absorbs the flavors. Meanwhile, heat 1 cup water in a separate pot. You can also microwave the water in a cup for 1 min.<\/li>\n\n\n\n
  12. Pour 1\u20442 to 3\u20444 cup hot water or as needed. Using cold water often makes the meat tough & hard.<\/li>\n\n\n\n
  13. Make sure you use just enough water to partially cover the chicken. Cover and cook on a low to medium heat until soft tender. It took about 10 mins for me. This may vary depending on the age of the chicken or the size of the pieces. Do not cook on a high temperature.<\/li>\n\n\n\n
  14. Lastly check whether the chicken is done by pricking it with a fork. It must be soft and should fall off the bone easily. Taste the curry and add more salt if need. Also add 1\u20442 teaspoon more garam masala if you feel the curry is low on flavor.<\/li>\n\n\n\n
  15. When the curry reaches a desired consistency switch off the stove. Add some coriander leaves for garnish. Keep covered until you serve.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    I found this recipe online a year or so ago. It\u2019s a really fine red curry. I went and picked up some real curry powders at an Indian market and that made it perfect. INGREDIENTS:1\u20442 kg (1.1 lbs.) chicken (preferably bone-in, boneless is okay)2 to 3 tablespoons oil1 cup (3 medium) onions (fine chopped)1 to … <\/p>\n

    Continue reading “Recipe: Chicken Curry”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[5],"tags":[19],"class_list":["post-14106","post","type-post","status-publish","format-standard","hentry","category-essays","tag-recipe"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ericallen.x10host.com\/index.php?rest_route=\/wp\/v2\/posts\/14106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ericallen.x10host.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ericallen.x10host.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ericallen.x10host.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ericallen.x10host.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14106"}],"version-history":[{"count":5,"href":"https:\/\/ericallen.x10host.com\/index.php?rest_route=\/wp\/v2\/posts\/14106\/revisions"}],"predecessor-version":[{"id":14173,"href":"https:\/\/ericallen.x10host.com\/index.php?rest_route=\/wp\/v2\/posts\/14106\/revisions\/14173"}],"wp:attachment":[{"href":"https:\/\/ericallen.x10host.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ericallen.x10host.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14106"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ericallen.x10host.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}