Chicken Curry

How to make Chicken Broth

1. Clean 500 g of chicken and chop it to small pieces.
2. Add the cleaned chicken pieces to a pan.
3. Add diced vegetables of your choice (an assortment of carrots, capsicum, onion, garlic) to the pan.
4. Add water, cover and bring to boil.
5. Reduce the heat and let it simmer 1-2 hours.
6. Strain broth by removing vegetables and chicken.
7. Let it cool down.
8. You can use this stock for up to a week.

How to make Chicken Curry

1. Clean 500 g of chicken and chop it to small pieces.

2. Sprinkle 3/4 tsp salt, 1/4 tsp pepper and 1 tsp curry powder on the chicken pieces.

3. Add 1-1/2 tbsp of oil to a preheated skillet, and add the chicken pieces to it.

4. Stir occasionally until lightly browned, but still pink in spots. Transfer the partially cooked chicken to a clean bowl.

5. To the same skillet, add some more oil and sauté onions until translucent. Stir in garlic, ginger and the remaining curry powder.

6. Cook for a minute or until you get a nice aroma.

7. Whisk chicken broth, sugar, salt, and cornstarch. Make sure there are no lumps, and add to the skillet.

8. Bring to boil, reduce the flame to medium and cook until the sauce thickens.

9. Add peas and partially cooked chicken, turn the heat down to low, and let simmer until the chicken is cooked through.

10. Turn off the heat, stir in the yogurt and cilantro, season with salt and pepper and serve with basmati rice or roti.

Did you know?

1. Kari stands for charcoal in Tamil, and originally, meats and vegetables grilled over charcoal were called as kari. Today, curry refers to anything from meat and/or vegetables cooked in a gravy.
2. The first recipe in English “To make a curry the India way” appeared in a cookbook “Art of Cookery” by Hannah Glasse. The cookbook was published in 1747.