Chicken curry

Hi guys, hope your week has been blessed? This week I will be making another curry, and this time it will be a different type of curry. Oh yes. This time It will be made from scratch. ๐Ÿ˜‰

Before I have always thought that curry is solely made just from the powder, add chicken stick and that’s it. Until I found out about making the authentic curry to get that distinctive taste.

It’s easy to make and it’s also good for those who wants to eat something tasty and not full of calories. As this curry does not need a lot oil at all. Max you’ll need is 2 tablespoon Od either olive oil or vegetable oil.

Here are the ingredients. You can find most of the in shops and supermarkets.

4 large Chicken breast
Medium size Onions
4 tablespoon of oil
1 1/2 tablespoon of chopped Ginger
6 cloves of chopped of Garlic
1/2 tablespoon of Turmeric
1 teaspoon of Cumin
1 tablespoon Cloves
1/2 teaspoon of garam masala
1 Bay leaf
1 tablespoon of ground Coriander
1/2 teaspoon of Chilli powder
1 tablespoon of Cinnamon powder
I plum tomato
Salt to taste ( only add if necessary as the chicken stock already has salt)
Stock cube
1 teaspoon of Curry powder
Chicken stock
1 cup of Plain greekstyle yoghurt (fat free)

Non stick pan
Wooden spoon
Measuring spoon and cups

Here we go.

Season the chicken with curry powder and half of the stock cube

Put a non stick pan on fire, add 2 table spoons of oil, let it heat up. Add chopped onions and fry until brown. Once browned add the chopped garlic and ginger. Fry for about 1 minute.

Add the rest of the spices and fry for 40seconds. Ensure it’s not more than that, or else it will burn. Then add the plum tomatoes. You could mash the tomatoes up with a fork before adding to the spices. Keep stirring until the mixture looks almost dry.

Add your chicken thighs or breast, mix and add chicken stock. Add the bay leaf at this stage, as it helps add an amazing aroma. Close the pan and cook for about 20 minutes or more depending on the chicken part used. Smaller parts cooks faster, larger parts cooks longer ( no short cuts please ๐Ÿ˜ƒ)

Finally add the yoghurt, still well and cook for further 7 minutes. That’s it

Please be advised, some others may add the yoghurt the same time as the chicken, but I chose to add mine almost at the end of the cooking to make it thicker ๐Ÿ˜‰)

You are done! ๐Ÿ˜ƒ

That’s it from me.

Pictures Below

Love Duchess O


Copyright ยฉ 2013
ยฉ Duchess O Kitchen and (2013). Unauthorized use and/or duplication of this material without express and written permission from this blogโ€™s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Duchess O Kitchen and with appropriate and specific direction to the original content.

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