Step-by-Step Guide to Make Chicken Curry

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Before you jump to Chicken Curry recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.

Just about any article you read about improving your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. This is literally very true. Once in a while, though, you totally do not need to make a whole meal for your family or even just for yourself. Sometimes all you desperately want is to go to the drive through and get home as soon as possible. There is zero reason that you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. You can do this because many of the popular joints are now advertising “healthy” menu options to keep their businesses up. Here is the way to eat healthy when you hit the drive through.

Focus on the sides. It wasn’t that long ago that all you could get at the fast food cafe was French Fries. Now more or less all of the famous fast food places have widened their menus. Now lots of them offer you salads. You might get chili. Baked potatoes may also be ordered. Fruit is usually obtainable. There are lots of healthy options that do not include putting something deep fried into your body. Instead of the pre-determined “meal deals” make an effort to make a meal from side dishes. When you choose to do this you may keep your fat content as well as your calorie counts low.

Simple logic states that the best way to lose weight and get healthy is to ban fast food from your diet altogether. Most of the time this is a good plan but if you make beneficial choices, there is not any reason you can’t visit your drive through once in a while. Once in a while, permitting someone else cook dinner is just the thing you need. When you select wholesome menu items, you do not have to feel bad about visiting the drive through.

We hope you got benefit from reading it, now let’s go back to chicken curry recipe. To cook chicken curry you only need 15 ingredients and 12 steps. Here is how you do that.

The ingredients needed to prepare Chicken Curry:

1. Use 1 large onion
2. Prepare 8 chicken thighs, skinned, boneless (about 800g)
3. Prepare 6 garlic cloves, roughly chopped
4. Use 50 g ginger, roughly chopped
5. You need 4 tbsp Oil
6. You need 2 tsp cumin seeds
7. Get 1 tsp fennel seeds
8. Use 5 cm cinnamon stick
9. Take 1 tsp chilli flakes
10. Provide 1 tsp garam masala
11. Provide 1 tsp turmeric
12. Prepare 1 tsp caster sugar
13. Use 400 g can chopped tomatoes
14. Provide 250 ml hot chicken stock
15. Use 2 tbsp chopped coriander

Steps to make Chicken Curry:

1. Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
2. Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
3. Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
4. Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
5. Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.
6. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.
7. Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes
8. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
9. Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.
10. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.
11. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened. you might need to add an extra ladleful of stock or water if the curry needs it.
12. Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

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