Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through. In south India, coconut and curry leaves are also common ingredients.
Chicken curry is usually garnished with coriander leaves, and served with rice or roti. In south India, chicken curry may be thickened using coconut milk.
- 1*3 lb chicken ,skinned and cut into pieces
- All other ingedients are as for meat curry(Section: meat dishes,recipes)
- Heat the oil in a saucepan
- Add the onions and fry until golden brown
- Add the tomatoes, salt, ginger, garlic and all the powdered spices (except garam masala)
- Fry on low heat for 10 minutes, adding a little water at a time until sauce is well blended
- Add yoghurt (optional) and tomato puree and cook until sauce is thick
- Add the chicken and potatoes, cook on medium heat stirring occasionally until chicken juice is dried up
- Add 2-3 cups water to desired consistency (the gravy should be quite thick if it is to be served with naan or paratha and slightly runny it It is to be served with rice)
- When chicken is cooked add coriander leaves, garam masala powder and lemon juice
- Bring to boil and serve with naan, paratha, rotli or rice