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Chicken Curry cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could be shown at different established incidents possibly. I am certain you will see lots of people who just like the Chicken Curry dishes which you make.

Alright, don’t linger, let’s approach this chicken curry formula with 16 components which are surely easy to find, and we have to process them at the very least through 4 tips. You should invest a while on this, so the resulting food could be perfect.

Ingredients for Chicken Curry:

1. Give 3-4 chicken breasts (depending upon their size) cut into bite-sized chunks
2. Get 1 tbsp - rapeseed oil
3. Need for Large knob butter
4. Get 3 for onions, chopped
5. Make ready 1 tsp - ginger paste
6. Give 3 tsp garlic paste
7. Require Pinch - salt
8. Give 2 of green chillies, chopped with seeds
9. Prepare 1 for red chilli, chopped with seeds
10. Give 2 tsp of ground coriander
11. Make ready 2 tsp - ground cumin
12. Get 2 tsp of ground turmeric
13. Need 2 tsp garam masala
14. Need 2 tbsp of meat masala seasoning mix
15. Get 100-200 ml for water or chicken/vegetable stock, if stock to hand
16. Provide 3 tbsp for yoghourt

Chicken Curry start cooking:

1. Heat the butter and oil in a wok or large frying pan. Add the onions, ginger paste, garlic purée and salt and fry at a high temperature until the onions turn golden, stirring occasionally to avoid sticking.
2. Stir in the chillies and all the spices and heat through but avoid burning. Then add the chicken and stir well. Fry on a high but not maximum heat for around 12-15 minutes, until the chicken is just cooked. Don’t leave this unattended for long and, if necessary to avoid sticking or burning, add a little water or stock. Do this sparingly and only a very little at a time.
3. When the chicken is cooked, slide the wok off the heat and stir in the yoghourt. Return your pan briefly to the heat to warm the yoghourt and empty onto a warm serving dish.
4. Garnish with fresh coriander leaves, if desired.

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