Simple Curry Chicken ????????????????????
Yo ain’t nobody called this AUTHENTIC or SINGAPOREAN so yall better chill…
I said simple & broke boyz ????
Just saying cuz i see y’all “authentic ingredient police” tryna catch people slippin. ????
On a serious note…
If you were scared to make curry from scratch, this is a super easy way to learn the basics.
I’ve been eating this curry chicken 4 days straight and wifey had to tell me to chill with the curry. lol that’s how much I like this recipe.
Hope ya enjoy!!
Peace & Sarang ✌????❤️
We put Curry Base Gravy to the test!
We're testing to see if a curry tastes better using the base gravy method.
Using a curry base sauce (or gravy) is a method used by many British Indian restaurants to speed up the process of making curry. This curry base gravy can be used for many different types of curry to give a luscious sauce and an instant hit of flavour.
Store this curry base in portions and if you use ready-cooked chicken, you can have any number of curries on the table in 10 minutes!
Free printable recipe is available on our site:
Ingredients:
120ml (1/2 cup) sunflower oil
1 kg onions (about 6 medium onions), peeled and roughly chopped
8 cloves garlic, peeled and minced
2 tbsp minced ginger
2 tbsp garam masala
2 tbsp ground coriander
1 tbsp cumin
1 tbsp paprika
1 ½ tsp turmeric
1 tsp ground cinnamon
1 tsp salt
1 tsp black pepper
¼ tsp ground cardamom
2 tbsp tomato puree
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
1 medium carrot, peeled and chopped
400g (14 oz) tinned tomatoes
2 litres (8 cups + 1/3 cup) chicken or vegetable stock (water plus 3 stock cubes is fine)
Method:
1. Heat the 120ml (1/2 cup) oil in a large casserole pan over a medium heat.
2. Add the onions and cook, stirring occasionally for 20 minutes, until they start to brown and caramelise slightly.
3. Add the 8 cloves of garlic, 2 tbsp minced ginger, 2 tbsp garam masala, 2 tbsp coriander, 1 tbsp cumin, 1 tbsp paprika, 1 ½ tsp turmeric, 1 tsp cinnamon, 2 tsp salt, 1 tsp black pepper, ¼ tsp ground cardamom and 2 tbsp tomato puree.
4. Stir to coat the onion and cook for a further 5 minutes, stirring often.
5. Add the red pepper, green pepper, carrot, tinned tomatoes and stock.
6. Bring to the boil, then simmer for 1 hour.
7. Turn off the heat, allow to cool, then blitz to a smooth liquid using a stick blender.
This base makes approx. 2 1/2 litres (approx. 10 cups).
Using the Curry Base Gravy:
I use about 120ml (1/2 cup) per person when making a curry. So if you often make curries for two people, freeze in portions of 240ml (1 cup). If you often make curries for four people, freeze in portions of 480ml (2 cups).
Since this recipe makes approx. 2 ½ litres (approx. 10 cups), this should be enough for approx. 20 portions of curry (1 portion per person).
Heat up the sauce before using it, then ladle it in as an when you need it.
See my Jalfrezi recipe for how exactly I adapted my Chicken Jalfrezi to make a super speedy curry with this curry base gravy.
#Curry #Recipe #BIR
How a Michelin Star Indian Chef Makes Chicken Curry at Home | Passport Kitchen | Epicurious
Chef Akshay Bhardwaj joins Epicurious for another episode of Passport Kitchen, today making a chicken curry in the style traditionally prepared by his family in New Delhi, India.
Director: Mel Ibarra
Director of Photography: Kevin Dynia
Editor: Micah Phillips
Host: Akshay Bhardwaj
Sr. Culinary Producer: Kelly Janke
Producer: Mel Ibarra
Senior Producer: Ali Inglese
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Ben Townsend
Audio: Kurt Pierce
Production Assistant: Samantha Cadiff
Researcher: Vivian Jao
Casting: Vanessa Brown
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
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How To Make Everyday Curry Sauce Recipe
My go-to curry sauce. Not authentic, but it does taste amazing. Great for braising and sautéing.
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How to make Chicken Curry Sauce for beginners | step by step | Easy!!
INGREDIENTS
*1/2 kilo Chicken breast
Marinate with
*1-2 Tspn Seasoning powder
*1 Tbspn curry powder
*1 Tspn thyme
*1 Tspn ginger powder
*1 Tspn garlic powder
*1 Tspn black pepper
*1 Tspn ground red pepper
*1 Tspn onion powder
*1 Tspn salt (or to taste)
OTHERS
*1 red bell pepper
*1 green bell pepper
*1 yellow bell pepper
*2-3 medium size carrot
*1 big size Onions
1 Cooking spoon vegetable oil
SLURRY to thicken sauce
1 cup water
1-2 Tbspn corn flour
Extras
1 Tspn curry
1 Tspn thyme
1 Tspn salt
Season to taste
You can double or divide the ingredients depending on the quantity you are making.
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