The Ultimate Comfort Food: Chicken Curry

I figured to start off my blog I would kick it off with a classic dish. Chicken curry is a staple as far as I’m concerned and while the core ingredients stay relatively the same with every recipe, you can adjust it to your specific tastes. My family makes chicken curry a few different ways, this recipe happens to be my aunts and one that I have to say I prefer over the other recipe (sorry dad). Now without further adieu, here is my chicken curry recipe!

What You’ll Need

  • 2 pounds of chicken
  • 1/2 white onion
  • 1/2 tomato
  • 2 tablespoons tomato paste
  • 2 tablespoons garlic/ginger paste
  • 2-3 tablespoons apple cider vinegar (I used 3)
  • 1/2 cup coconut milk
  • 1 1/2 cups water (if you feel it needs more you can add another 1/2 cup)
  • 1/2 cup vegetable oil
  • 4- 5 tablespoons of Garam Masala
  • 1 tablespoon chili powder
  • 3 green chilis (optional)
  • 1 tablespoon of Worcestershire sauce
  • A dash of Sriracha (optional)

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Directions

1. First, you will want to defrost your chicken, once defrosted cut into cubes and salt and pepper the meat to taste. I used half of the oil to quickly saute the chicken in a separate pan, so it was semi cooked.

2. Prep your chilis, onion, and tomato by chopping it into  fine pieces.

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3. In a large saucepan over high heat add in the remainder of your vegetable oil.

4. Once the oil is nice and hot, add in your garlic/ginger paste and onion.

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5. After the onions have become somewhat translucent, add in your tomatoes and chilis.

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6. Once that’s done and it looks like the above picture, add in your spices, stir until thoroughly mixed and then add in your chicken.

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7. Mix so the chicken is coated and then add in 1 cup of water and tomato paste. Reduce to medium heat and let simmer and cover for about 10 minutes.

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8. Add in 1/2 cup of water and coconut milk.

9. Stir until incorporated and add your vinegar. This was when I added in the Sriracha and Worcestershire sauce. This is optional, but we always add it.

10. Let simmer for about 25 minutes on medium heat. If you find the curry to not be as thick as you would like, I suggest adding in a little cornstarch that you’ve mixed with water. Once this is added, it will immediately thicken. We usually do this at the very end.

Take off the heat and serve!

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