Dies ist ein einfaches Hühnercurry, das Sie zu Hause zubereiten können. Ich würde sagen, Sie können das Rezept als Leitfaden verwenden und Gewürze und Gemüse nach Belieben hinzufügen oder ändern.
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Category
Dinner
Servings
6
Prep time
30 minutes
Cook time
30 minutes
This is a simple chicken curry you can make at home. For this one, I would say to use the recipe as a guide and add or change spices and vegetables to your liking.
Ingredients
- 2 red onions, thinly sliced
- 5 cloves garlic, finely chopped
- 1kg (35 oz) chicken thighs, skinless and diced
- 4 tomatoes, diced
- 2 tbsp oil
- 2 tsp garam masala
- 2 tsp curry powder
- 1 tsp cumin
- 1 tsp chilli powder if you like it spicy
- 400ml (14 oz) water
- salt to taste
- rice, to serve
- optional: yoghurt and coriander for garnish
Directions
Heat a large pot over high heat and add the oil. Once the oil is hot, add the chicken with a big pinch of salt. Sauté over medium-high heat until the chicken is sealed on the outside, then remove the chicken from the pan and set aside.
- Using the same pan, add a little more oil if needed, and place it back over high heat. Add the onions and cook for 3-4 minutes until they start to brown, then add the garlic and cook for another 1-2 minutes.
- Next, add the spices (garam masala, curry powder, and cumin) and the diced tomatoes. Stir well, making sure to scrape up any browned bits from the bottom of the pan.
- Pour in the water and bring to a simmer. Cook for 10–12 minutes until the tomatoes and onions are completely soft.
- (Optional) For a smooth gravy, blend the sauce at this stage using a hand blender.
- Add the chicken back to the sauce and continue to cook for 10–12 minutes until the chicken is fully cooked through.
- Taste and adjust the seasoning with salt if needed.
- Serve the curry with rice, and optionally garnish with yoghurt and fresh coriander.
