Home-style chicken curry - Internationale Recette du restaurant Restaurant & Lounge, Hyatt Place Amsterdam Airport: Hyattrestaurant.com

Home-style Chicken Curry

Curry Chicken Is A Dish Originating From The Indian Subcontinent, Common Delicacy In The Cuisine Of The Indian Subcontinent, Cuisine Of Southeast Asia, British Cuisine As Well As In The Cuisine Of The Caribbean

  • 30 Min Temps de préparation
  • 30 Min Cooking time
  • 4 Portions
chef/recipe-image

Ingrédients

Méthode

  • étape 1

    Roughly Chop Onion, Transfer To A Food Processor, And Add Water - Process To A Slack Paste. 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.

  • étape 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

  • étape 3

    Heat 4 Tbsp Vegetable Oil In A Wok Or Sturdy Pan Set Over A Medium Heat.

  • étape 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.

  • étape 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

  • étape 6

    Add The Garlic And Ginger Paste And Cook For Another 2 Mins – Stirring All The Time.

  • étape 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.

  • étape 8

    Continue Cooking On A Medium Heat For About 10 Mins Without A Lid Until The Tomatoes Reduce And Darken.

  • étape 9

    Cut 8 Skinless, Boneless Chicken Thighs Into 3cm Chunks And Add To The Pan Once The Tomatoes Have Thickened To A Paste.

  • étape 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.

  • étape 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.

  • étape 12

    Sprinkle With 2 Tbsp Chopped Coriander And Serve With Indian Flatbreads Or Fluffy Basmati Rice And A Pot Of Yogurt On The Side.

Demander une table à Restaurant & Lounge

Restaurant & Lounge

Enjoy Unlimited Deliciousness With Our à La Carte Menu For Lunch, Dinner Or Anything In Between.