Easy Chicken Curry

I have never understood why drumsticks are always on sale. They are not my favourite cut but I buy them anyway. I wanted something quick to serve with steamed basmati rice and so I made this simple curry. It was very nice. We finished everything…no left overs. Incase you don’t like adding yoghurt then grind 2-3 tablespoons cashew nuts and use to thicken the stew. I wish you a very pleasant weekend.

Please assemble ingredients before you start

Heat the oil in a large pan or skillet over medium heat and add the whole spices (bay leaf, cloves, cinnamon, cardamom, and cumin seeds) and cook for about 1 minute (please be careful because whole spices tend to sputter and jump around)

Add the onion and chillies and cook for about 7 minutes until soft and slightly golden then add the ginger and garlic paste and cook for 1 minute.

Add the turmeric, cumin and cayenne and cook over low heat for about 2 minutes.

Add the tomato and yoghurt and continue cooking for about 3 minutes, then add the chicken and garam masala cook for about 3 minutes until the chicken is fully coated with the spices. Finally, add the stock, cover the pot and simmer for 15-20 minutes, stirring from time to time, or until chicken is fully cooked.

Serve with rice or flatbread.

Easy Chicken Curry

Preparation time: 15 minutes; Cooking time: 40 minutes; Serves: 4

Ingredients 

  • 2 tablespoons extra virgin olive oil

Whole Spices  

  • 2 small bay leaves
  • 6 cloves 
  • 2 inch cinnamon stick 
  • 6 green cardamoms, split open at the apex
  • ½ teaspoon cumin seeds

Other ingredients

  • 1 large onion finely chopped
  • 1-2 chillies, seeded and finely chopped
  • 1 1/2 teaspoons each, ginger and garlic paste
  • 1/2 teaspoon turmeric 
  • 1 teaspoon ground cumin 
  • 1/2-1 teaspoon cayenne pepper 
  • 1/2 cup crushed tomato
  • ¼ cup thick plain yoghurt
  • 10 pieces chicken (drumsticks or thighs)
  • 1½ teaspoons garam masala
  • ½ cup chicken broth

Instructions

  1. Heat the oil in a large pan or skillet over medium heat and add the whole spices (bay leaf, cloves, cinnamon, cardamom, and cumin seeds) for about 1 minute (please be careful because whole spices tend to sputter)
  2. Add the onion and chillies and cook for about 7 minutes until soft and slightly golden.
  3. Add the ginger and garlic paste and cook for 1 minute.
  4. Add the turmeric, cumin and cayenne and cook over low heat for about 2 minutes.
  5. Add the tomato and yoghurt and continue cooking for about 3 minutes.
  6. Add the chicken and garam masala cook for about 3 minutes until the chicken is fully coated with the spices.
  7. Add the stock, cover the pot and simmer for 15-20 minutes, stirring from time to time, or until chicken is fully cooked (if it’s too thick you can add a little more stock). Serve with rice or flatbread.
  8. Optional: you can add some diced potatoes and carrots to the pot just before you simmer.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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