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May 07, 2021 3 Comments

Ok we get it, you are always in a rush or just wanted to make something super simple yet delicious. Well we got you. Just with a few regular kitchen items, chicken and 'The one curry' masala blend you can make this curry in 40 minutes.

Note if you like potatoes in your chicken curry add 1 chopped potato(100 g) just before adding chicken in the recipe.

Serves - 4

Divide the proportion/2 for serving 2

Spice level - Mild

Ingredients:

tsp - Tea spoon

tbsp - Table spoon

Items Quantity In Numbers
Chicken sliced in small pieces (we recommend legs) 500 g  Usually about 2 full legs. If using breasts make stir fry cuts
Onion fine chopped 250 g Usually 2 medium sized
Tomato chopped or puree 180 g Usually 1 1/2

The one curry

masala

1 1/2 tbsp
Garlic mashed/grated/blended
1 tbsp usually 6 cloves

Ginger mashed/grated/blended
 1 tbsp about the 2 inches 
Oil (we love coconut oil) 35 ml  2 tbsp
Salt 1/2 tbsp
Fresh Cilantro (optional)

5 g

1/4 cup
Cooking cream or Coconut cream

50 ml

 

Preparation :

Let's use our good old  BMMS method for the curry. So follow in below order step by step

Step 1: The Base (5 mins)

  1. Take a curved or flat bottomed pot and bring it to a medium flame and add 50 ml oil of your choice.
  2. Add chopped onion and sauté till it turns gold brown
  3. Add the crushed/grated ginger and garlic and sauté for a 30-60 sec till sense the raw smell go away
  4. Add all the tomatoes/puree give it a bit of stir for a minute

Step 2: The Masala (5 mins)

  1. Add 1 1/2  tbsp of 'The One Curry' masala
  2. Add 1/2  tbsp salt .Give it a good mix
  3. Add a little bit of water to avoid burning
  4. Keep sautéing till the entire mixture turns nice and soft for about 2-3 mins
  5. Tomato Test: You should now see the tomatoes completely turned soft and mushy

Step 3: The Main (5 mins)

  1. Add all the chicken and give it all an awesome mix so the chicken gets coated well. 
  2. Add water. The quantity of water you add should level with the entire mix at this point
  3. Salt and heat Test: Do a final salt and heat test and add salt or black pepper(about 1 tsp if you like some heat) as per your liking.
  4. Bring the flame to high and let it come to a nice boil.
  5. If you have lemon just give the mixture one tiny squeeze if not that's ok too.

Step 4: The Simmering (25 mins)

  1. As soon as you see entire gravy boiling close the pot with the lid and reduce the flame to simmer(between medium and sim) for 20-25 mins. Give it a couple of stirs in between the 20 mins to make sure the bottom doesn't burn and put the lid back on.
  2. Bring to a high flame and boil it for 5-7 more mins till the water reduces to 60% of its initial level and the gravy gets a bit thick.
  3. Add a spoon of butter (optional)
  4. Add chopped Cilantro and let it boil for 1 minute
  5. Traditionally the curry is served here. But you can proceed below if you like it a bit creamy. Both are delicious in its own way.
  6. Add 50 ml of table cream(18%) or 30 ml of half and half(35%) or coconut cream and let it boil for another 2-3 mins enjoy. (You can increase or decrease as per your liking).

Enjoy with Rice or Naan bread!

Watch the Recipe Video below


3 Responses

Judy

September 27, 2021

OMG! This was absolutely delicious!!! The heat was perfect. I had a Jalapeño Pepper that had turned red and was needing to be used so I added it in with the garlic and ginger, awesome! I didn’t have Chicken thighs but had leftover Roasted Chicken so I used it! I couldn’t find Coconut Cream so I used Coconut Milk with the most fat in it that I could find and added in a little heavy cream! Everything was perfect and I will definitely be making this again and again! You have to go to the Market@The Barn on Sunday and pick up a package of Karim’s “One Curry Masala Blend” and try one of his many recipes. oh, by the way, his Chicken Jerk Blend is incredible too and the recipe is on the website!

Admin

September 20, 2021

That is awesome to hear Shawn. Glad you are enjoying The One Curry!!

Shawn Devlin

May 21, 2021

The curry blend is great and the recipe is very flexible. We have had it with various amounts of chicken and potatoes and it always tastes great. The recipe does not say what oil; we used olive oi. It might seem like a lot of oil but it really helps bring out the flavour. We tried it with less and it was just not as good. If you like your potatoes firm, wait until you are half way through the simmer before adding them.

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