Takeaway Chicken Curry At Home
This recipe is an amalgamation of various recipes from cookbooks and websites that I have adapted and refined over the years. The original inspiration was the classic Chicken Masala, but on reflection is probably more like a Bhuna. However, the main thing is my wife and I love it!
This recipe is an amalgamation of various recipes from cookbooks and websites that I have adapted and refined over the years. The original inspiration was the classic Chicken Masala, but on reflection is probably more like a Bhuna. However, the main thing is my wife and I love it!
- 1 medium onion thinly sliced
- 1 red pepper diced
- 2 garlic cloves crushed
- 2 chicken breasts
- 1 tsp ground cumin
- curry sauce
- 1 tbl sppon vegtable oil
- 2 cm ginger crushed and slide
- 1 green chilli finely chopped
- 1 tsp chilli powder
- 1 tsp ground corriander
- 1 can tomatoes 400ml
- 200 ml water
- 1 tablespoon garam masala
- handful fresh corriander chopped
- curry
- 200 ml natural yoghurt
- 1 tsp tumeric
- 1 tsp chilli powder
- 1 tsp fresh corriander chopped
- 1 tbl spoon vegtable oil
- 1 tsp mustard seeds
- 1 clove crushed
- 2 cm ginger cruched
- 1 medium onion thickly sliced and seperated
- Carbohydrate 20.9497523079615 g
- Cholesterol 136.88 mg
- Fat 4.81042961539047 g
- Fiber 6.02906540090908 g
- Protein 58.4811496154665 g
- Saturated Fat 1.0121815 g
- Serving Size 1 1 Serving (599g)
- Sodium 190.096500005615 mg
- Sugar 14.9206869070524 g
- Trans Fat 1.21910761539047 g
- Calories 362 calories
Step-by-step
- Cube chicken breats and mix in yoghurt with tumeric, chilli and corriander. Refigerate whilst preparing curry sauce.
- To make curry sauce; gently fry onion in medium saucepan for 5 mins until soft and slightly golden. Add garlic, ginger, chilli and pepper and stry fry for two more minutes. Turn off heat and stir in cumin, chilli and ground corriander, mix and leave for 1 minute.
- Transfer mixture to high sided bowl / meausring jug. Add cold water to cover mixture and user hand blender to mix into a puree. Add can of tomatoes and chopped corriander process until smooth. Wipe saucepan clean with kitchen towel and return sauce to pan, fill tomatoe can halfway (200ml) with water and add to sauce mixture, bring gently to the boil. Once sauce begins to boil, reduce to simmer and add garam masala, leave to simmer for about 20 minutes or when sauce reduced by a half. (Tip sauce is ready when it starts to bubble)
- Whilst sauce is reducing heat grill to a medium/high heat. Place chicken/yoghurt mixture on a foil lined baking tray and grill for 5-10 minutes until slightly charred.
- Warm vegtable oil in a wok or heavy bottomed saucepan,add mustard seeds, and cover pan until seeds have popped, add garlic and ginger and stir fry for 30 seconds, then add onion and fry for a further 2 minutes until soft. Mix in chicken and curry sauce, warm through gently for 10 minutes.
- Serve topped with fresh corriander.
Building a restaurant-style curry at home requires managing distinct cooking temperatures to prevent spices from burning in dry pans. Ground cumin, coriander, and chili powder degrade quickly under direct high heat, which is why removing the saucepan from the burner before blooming dry spices preserves their volatile aromatics. Pureeing the softened onions, garlic, ginger, and peppers creates a dense base that thickens naturally during a twenty-minute simmer. Yogurt acts as an acidic tenderizer for chicken breasts, breaking down muscle fibers while carrying turmeric and coriander deep into the meat during refrigeration. Grilling the marinated pieces on a foil-lined tray for five to ten minutes introduces essential charred edges before the poultry finishes simmering in the sauce. Tempering whole mustard seeds in hot vegetable oil until they pop releases fat-soluble compounds into the pan before the final assembly. Pair this dish with steamed basmati rice to absorb the abundant spiced tomato gravy without competing with the primary flavors.
