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Chicken Curry with Dry-Roasted Spices Recipe
Chicken – 2 ½ – 3 lbs, leg pieces or whole chicken cut into serving pieces.
Onion – 2 large size finely chopped.
Ginger paste – 2 tsp.
Garlic paste – 1 Tbsp.
Tomato – 3-4 medium size finely chopped.
Tomato paste – 1 Tbsp.
Turmeric powder – ½ tsp.
Coriander powder – 1 Tbsp.
Paprika – ½ tsp.
Bay leaf – 1
Cinnamon stick – 1 (1-inch)
Salt 1 tsp or as per taste.
Oil vegetable – 3-4 Tbsp
Lime – 1 juice.
Cilantro – ¼ cup chopped, for garnish
Jalapeno – 1 slices for garnish (optional)
2-3 cups of hot water to be used in cooking at different stages.
Whole Spices for Roasting:
Cumin seeds – 1 tsp.
Coriander seeds – ½ tsp.
Cardamom pods green – 2
Black peppercorns – 6-8
Cloves – 4
Mix the ginger and garlic paste in a bowl and keep aside. In another bowl mix turmeric powder, coriander powder and paprika with ¼ cup of water to make a spice paste and keep it aside too.
Wash the chicken and thoroughly dry it with paper towel; place it in a large non-reactive bowl. Add 2 tsp of ginger-garlic paste to the chicken and reserve the remaining ginger-garlic paste for later use. Add juice of ½ lime to the chicken and mix everything well, making sure that the chicken is well coated. Cover and let the chicken marinate for minimum 30 minutes in refrigerator or up-to 24 hours.
In a clean skillet add the cumin seeds, coriander seeds, cardamom pods, black peppercorns and cloves. Dry roast the spices over medium-low heat until well browned and fragrant; around 1-2 minutes. Remove from the heat and transfer the spices to a clean dry bowl immediately; they can burn really fast. Grind them into a coarse powder in a spice grinder and keep aside.
Heat the oil in a large non-stick skillet and add the chopped onions, bay leaf, and cinnamon stick; fry until they start to turn golden brown, about 6-7 minutes. Now add the remaining ginger-garlic paste along with ¼ cup of hot water and stir; keep cooking until all the water has evaporated and the oil starts separates on the sides of the onion mixture; around 4-5 minutes.
Add the spice paste to the onion mixture give it a quick stir; now add the tomato paste. Let everything cook once again until all the liquid has dried out and the oil starts to separate to the sides; about 2-3 minutes. Make sure to cook stirring to avoid the mixture sticking at the bottom of the skillet and getting burned.
Add the chicken pieces and stir about 5-7 minutes to well coat them with the onion-spice mixture and also to get some color on them. Finally add the chopped tomatoes and salt and cook for another 2-3 minutes, just so the tomatoes start to break down.
Last add 1 – 1 ¼ cup of hot water, cover the pan and cook over high heat, about 5 minutes. Reduce the heat to medium low and cook until chicken is tender and sauce is thick for around 20-25 minutes.
Once the chicken is done, add the roasted spice powder, give it a last stir, cover the skillet tightly with the lid and remove it from the heat and let it stand for 5 minutes for all the flavors to blend.
When ready to serve sprinkle the curry with lime juice, add the chopped cilantro and serve hot. Enjoy!!!