Chicken curry RECIPE
Chicken Curry: A Taste of India (with Slightly Less Crying)
Let’s face it, folks, there’s a reason why butter chicken is the national dish of Britain’s ex-colony. It’s ridiculously delicious. But before you head down the supermarket aisle, ready to grab a jar of “authentic” curry paste (it’s about as authentic as a Bollywood remake of Titanic), let’s whip up a real deal Indian chicken curry. Fear not, this is an adventure, not a trek through the Himalayas –– even the clumsiest kitchen cowboy can handle it.
Ingredients:
- 1 lb skinless, boneless chicken thighs (because who wants to wrestle with bones, really?)
- 1 tbsp vegetable oil (unless you have a rogue disco ball you need to de-grease, one tbsp will do)
- 1 medium onion, diced (don’t be a hero and try chopping this like a ninja – tears will flow faster than the Ganges)
- 4 cloves garlic, minced (or, if you’re feeling fancy, ginger-garlic paste. We won’t judge)
- 1 tbsp grated ginger (optional, but highly recommended. Trust me, your taste buds will thank you)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric (don’t worry, you won’t turn orange – unless you bathe in it)
- 1 tsp chili powder (adjust to your spice tolerance. Remember, you can always add more fire, but you can’t take it away… unless you have milk. Lots of milk)
- 1 (14.5 oz) can diced tomatoes (because chopping tomatoes is a war crime)
- 1 cup chicken broth (or vegetable broth, if you’re feeling veggie)
- 1 tbsp garam masala (the secret weapon of Indian cuisine. Seriously, this stuff is magic)
- Salt to taste (because bland food is a culinary sin)
- Fresh cilantro, chopped (for garnish. Because presentation matters, even if your kitchen looks like a food bomb went off)
Instructions:
Chicken Prep: Pat your chicken dry with a paper towel. Imagine you’re prepping it for a first date –– you want it to look good. Season it generously with salt and pepper. Now, unless you’re secretly a butcher, we recommend cutting the chicken into bite-sized pieces. Think nuggets, not pterodactyl wings.
Sizzle Time: Heat the oil in a large pot or Dutch oven over medium heat. Now, this is where the magic happens (or smoke fills your kitchen, depending on your oil management skills). Toss in the diced onion and cook until softened and translucent. Don’t be afraid to chat with it – caramelized onions are happy onions.
Spice Up Your Life: Add the garlic, ginger (if using), cumin, coriander, turmeric, and chili powder. Stir it all together for a minute or so, letting those lovely aromas fill your kitchen. Basically, you’re creating a party for your nose.
Tomato Tango: Pour in the diced tomatoes and their glorious juices. Let it simmer for a few minutes, allowing the flavors to meld. This is where things can get a little messy, so channel your inner Jackson Pollock and splatter that sauce with gusto!
Chicken Maketh the Curry: Add the chicken and chicken broth (or veggie broth). Bring it to a boil, then reduce heat, cover, and let it simmer for about 20 minutes, or until the chicken is cooked through.
The Grand Finale: Stir in the garam masala and simmer for another 5 minutes. Taste and adjust seasonings as needed. Remember, with great curry comes great responsibility –– taste often!
Presentation, My Dear Watson: Garnish your masterpiece with fresh cilantro. Now, pat yourself on the back and take a bow. You’ve just conquered Indian chicken curry! Serve it with rice, naan, roti, or whatever your carb-loving heart desires.
Bonus Tip: Feeling adventurous? Throw in some chopped vegetables like bell peppers, carrots, or peas for a more colorful and veggie-packed curry. Just remember, with every addition, you might need to adjust the cooking time slightly.
There you have it, folks! A delicious and slightly humorous guide to making your own Indian chicken curry. Now go forth and conquer your kitchen, one flavorful bite at a time!