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Chicken Curry for Beginners

Name: Chicken Curry for Beginners
Prep time: 1800 s
Cook time: 3180 s
Total time: 4980 s
Yield: 4
Ingredients: 1/2 teaspoon Spices turmeric ground; 125 grams Nestle Milkpak Yogurt; 3 Units Onions raw; 8 Units Garlic raw; 15 grams Ginger root raw; Tomatoes crushed canned; 3 tablespoons Oil olive salad or cooking; 1 teaspoon Spices cumin seed; 1 Unit Spices bay leaf; 2 Units Spices cardamom; 2 tablespoons Spices curry powder; 1 tablespoon Spices coriander seed; 1/2 teaspoon Spices turmeric ground; 2 teaspoons Spices chili powder; 1 kilogram KASHI Red Curry Chicken Frozen Entree; Beverages water tap well; 2 Units Peppers hot chili green raw; 1/4 cup Coriander (cilantro) leaves raw; 2 1/4 teaspoons Salt table

83'

Let's cook

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Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Lunch

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 4 Portions +

Spices, turmeric, ground

1/2 teaspoon Spices, turmeric, ground

Nestle Milkpak Yogurt

125 grams Nestle Milkpak Yogurt

Onions, raw

3 Units Onions, raw

Garlic, raw

8 Units Garlic, raw

Ginger root, raw

15 grams Ginger root, raw

Tomatoes, crushed, canned

Oil, olive, salad or cooking

3 tablespoons Oil, olive, salad or cooking

Spices, cumin seed

1 teaspoon Spices, cumin seed

Spices, bay leaf

1 Unit Spices, bay leaf

Spices, cardamom

2 Units Spices, cardamom

Spices, curry powder

2 tablespoons Spices, curry powder

Spices, coriander seed

1 tablespoon Spices, coriander seed

Spices, turmeric, ground

1/2 teaspoon Spices, turmeric, ground

Spices, chili powder

2 teaspoons Spices, chili powder

Chicken, stewing, meat only, raw

1 kilogram KASHI, Red Curry Chicken, Frozen Entree

Beverages, water, tap, well

Peppers, hot chili, green, raw

2 Units Peppers, hot chili, green, raw

Coriander (cilantro) leaves, raw

1/4 cup Coriander (cilantro) leaves, raw

Salt, table

2 1/4 teaspoons Salt, table

Chicken Curry for Beginners

Nutri value

Go to instructions

Instructions

8 Steps

83'

Total

30'

Preparation

53'

Cooking

Waiting

Step by step

1 of 8

15'

Marinate Chicken

Marinate chicken in curd, turmeric and 3/4 teaspoon salt while you get everything ready – about 15-20 minutes is enough.

Check

2 of 8

10'

Prepare Purees

Grind together onions, ginger and garlic to a rough puree and set aside. Grind tomatoes also to a rough puree and set aside.

Check

3 of 8

Heat Oil and Spices

In a kadhai or deep bottom pan, heat oil and add cumin, bayleaf and cardamom.

Check

4 of 8

12'

Cook Onion Paste

Once the cumin starts spluttering, add the onion paste and cook for about 12 minutes stirring every few minutes to ensure the paste doesn’t stick to the bottom and burn. The onion paste should become a light brown in colour.

Check

5 of 8

Cook the Spices

Add tomato puree, meat masala, coriander powder and chilli powder and the remaining 1 1/2 teaspoon salt and mix. Cook this for 3-4 minutes till you can see a little oil separating on the sides and top.

Check

6 of 8

Dry Roast Chicken

Add chicken and dry roast it in the masala for a minute or two.

Check

7 of 8

30'

Cook Chicken

Add water and mix well. Bring to a boil and then lower the flame and cook this covered for 30-35 minutes till the chicken is tender. Add green chillies around the halfway mark. Cover and cook.

Check

8 of 8

Add Coriander

Add lots of chopped coriander – this adds a lot of flavour. Curry is ready!

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