Replicate My Spicy Chicken Curry — Indian Style
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Spicy chicken curry has a special place in my heart. It’s a delicacy my mother used to make for my sister and me when we were little. Such dinners were considered a treat and we would always look forward to them.
Even today, chicken curry is one of my favorites, and I’m lucky to have learned the recipe from my mother. The process is straightforward and doesn’t take much time if you gather all the ingredients in one place. Preparation is key. Here’s how to get started:
1. Properly rinse 18 ounces of chicken drumsticks (roughly 5-6 pieces), and put them aside.
2. Take three medium-size juicy tomatoes, two small onions, one clove of garlic, and one tiny piece of ginger to grind into a thick and consistent paste. For more spice, add 2-3 long green chilies to the mixture.
3. Put 2-3 tablespoons of oil in a pan and set your burner on low. Let the oil heat for a few minutes before adding the following dry garam masala ingredients:
- Crack open 2-3 cardamoms and unleash the seeds into the pan.
- Toss over 1-2 cloves (also known as laung in Hindi), a bay leaf, and one teaspoon of cumin into the mix.
4. Stir the dry masala ingredients well for a minute or two or until they start to crackle. Then add the tomato-onion paste to the pan and cook until it is semidry. Keep stirring the contents of the pan occasionally so that the paste fully embraces the dry masala.
5. Add one teaspoon of each of the following spices to the semidry paste and mix them properly:
- Red chili powder
- Black pepper
- Garam masala (if it’s easily available)
6. Toss the chicken pieces into the paste and cook on a medium for a minute before adding 2 cups of water. Adjust salt to taste.
7. Put a lid over the pan and let the chicken curry simmer for 20-25 minutes.
8. After that, check if the chicken pieces are cooked properly. If you think they are not yet soft and tender, put the lid back on for another 5 minutes before taking the pan off the stove.
9. Garnish the chicken curry with fresh coriander and serve hot with rotis or steamed rice.
Don’t rush the process of preparing the chicken curry. The masala should adequately mix with the chicken for enhanced taste. A slow-cooked dish is worth the effort.