Thursday, March 21, 2013

Indian Masala Chicken Curry


Guys, especially those of you who cook regularly, tell me. What can potentially be different for any kinda Indian Masala Curry? If you are asking me, masala is basically a composite of various types of spices. You can of course opt for ready made spice mixtures (Butter Chicken) or even you can mix the types of spice powders (Mutton Bone Marrow Curry & Cashew Masala Chicken) and definitely nothing like a home made masala (Navratan Korma) or curry paste (Thai Chicken Green Curry). Certainly. For me personally, it all depends. Depends on my mood, depends on time I have in hand and depends too on what's already stocked up at home. It all basically depends and depends on country or area specific as well. Some spices are more in popularity in certain countries or region or each individual state.What about this Indian Masala Chicken Curry of Malaysia (Malaysian Chicken Chop) by this Malaysian (Chicken Curry With Potatoes, Curry Chicken Noodles & Indian Chicken Curry)? Alright. I was definitely in the mood for some extra work and I made the curry paste. The aromatic and full bodied curry paste in which chicken (Sweet Chilli Chicken, Ayam Masak Merah & Grilled Chicken Wings) was cooked to the right texture. Indian Masala Chicken Curry (Indian Mango Chutney)? Believe me. Oh-my-my. Just so appetizing and kicking in the customary, beautiful and lovable tastes (Baked Cornflakes Chicken, Braised Chicken Feet, Easy Chicken Kebab & Baked Lemon Chicken). 

Ingredients
For the curry paste
1 tbsp coriander seeds
1/2 tbsp cumin seeds
2 tbsp plain chilli powder (or as needed)
50g almonds without skin
4 sprigs curry leaves
** blend/ground all together for a thick paste

Others
1/2 chicken (about 450g) - cut into bite sizes
3 potatoes - cut into medium size pieces
1 large red onion - cut into rings
2 medium size tomatoes - sliced
Spices - 2 sticks cinnamon, 2 star anise,3 cardamom and 3 cloves. 
1/4 cup oil
Salt for taste
Method
When oil is heated, fry spices for 1 min.
Add curry paste and continue to fry over low heat till aromatic and oil splits.  
Add chicken, potatoes, tomatoes and salt. 
Pour enough water, stir and simmer to cook chicken and potatoes.
Remove from heat. 












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23 comments:

  1. So delicious chicken curry Nava!!
    http://www.rita-bose-cooking.com/

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  2. Wow....chicken curry looks so yummy & tempting... :-)

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  3. this is one tempting chicken curry. Love to take a bite of it.

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  4. I love curry! Indian, Chinese, Malay.. give me any type anytime!

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  5. esp with a plate of plain rice!!

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  6. nicely presented,chicken gravy anytype anytime love it.

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  7. This is one of my fave Indian dish! A must order when we have banana leaf rice:D

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  8. Loved the way u explained it... I can literally smell the spices and masala blended with the chicken now :)

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  9. Curry looks great ..you have a nice collection of recipes..
    thanks for visiting my blog..
    http://foody-buddy.blogspot.com/

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  10. am drooling at this, I have a friend who makes great curry

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  11. Thank you for the great recipe and the chance to learn more about curries.

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  12. Nava, I sure love this chicken curry thickened with almonds. I like to fry the curry leaves in the beginning, that brings out their aroma more.

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  13. wow a very nice masala chicken...
    taste will be very good when you cook in a claypot..

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  14. So beautiful NK, the sort of curry I grew up on and probably the first one I cooked in my granny's kitchen! Love your photography!

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  15. looks spicy & delicious...mouthwatering!

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  16. Rich & inviting curry...............love to try.
    www.tastentips.blogspot.in

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  17. This is so yum looking...n lovely photography...

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