| Prep Time | 25 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
- 1kg/2.2lbs chicken cut up no skin, with some bones
- 200g/7oz red onion chopped
- 225g/8oz tomato chopped
- 2 tbsp garlic finely chopped
- 1 tbsp ginger finely chopped
- 2 green chiles chopped
- 1/2 tsp ground turmeric
- 1/2 tsp Red Chili Powder more or less to taste
- 1 Star Anise
- 5 tbsp Vegetable Oil use as necessary
Whole spices to grind
- 1 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1 stick cinnamon
- 5 Cloves
- 1/4 tsp Black Peppercorns
- 2 whole kashmiri chili
- 8 pods cardamom discard pods, only grind seeds
Ingredients
Whole spices to grind
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Instructions
- Use any cut of chicken for this recipe, without skin. I used chicken breasts on the bone, removed meat from the bone and cut into chunks. I included the bone in the curry. Even if you are using boneless chicken, add some chicken bones to curry. Use chicken wings, back bone etc.
- Grind spices under "whole spices to grind" section to a powder. Taste this to determine how much red chili powder to add to curry later.
- Heat up vegetable oil in a pot. When oil is hot, add onion and 1/4 tsp coarse salt. Stir and cook for 3 minutes until just starting to get soft. Then add ginger, garlic and green chiles. Stir and cook until golden brown.
- Add ground spice mixture, turmeric, chili powder and star anise. Stir and cook 10 seconds until raw flavor of spices disappear. Add chopped tomato and 1/4 tsp coarse salt. Stir, cover and cook until tomatoes are melted. Smash tomatoes while stirring if you need to.
- When tomatoes are melted and oil has separated, add chicken and 1 tsp coarse salt. Stir and cook 5 minutes without a cover. After first 2 minutes stir. After 5 minutes, stir and cover the pot. Boil 1 cup water and set aside to use if necessary.
- Check the chicken every 5 minutes and stir. Add water 1/2 cup at a time only when necessary. I added a total of 1/2 cup/125ml of water for this curry. Since I used chicken breasts, my curry was cooked in 30 minutes. When chicken is almost cooked, taste for salt and add more if necessary. Serve right away or cover and let rest for 30 minutes. Curry taste better the longer it sits.
Recipe Notes
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