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Indian Chicken Curry Pot 2

Serves 4 to 6 Entree chicken, Poultry

Indian Chicken Curry Pot 2

Indian Chicken Curry Pot 2 is a beloved staple in home kitchens across India, reflecting the intuitive cooking style passed down through generations. It's a dish that finds its place on the table during family meals, where the salt is measured by the pinch and the oil flows freely, embodying the spirit of sharing and togetherness that defines Indian dining. This version captures the essence of home cooking, where each step is guided by tradition and taste rather than strict measurements.

Expect a comforting blend of tender chicken pieces simmered with onions and tomatoes, all brought to life with a robust spice paste. The result is a curry that balances warmth and depth, with the fine sea salt and black pepper adjusting the final taste to each cook's preference. This dish invites you to savor the harmonious layering of flavors, making it a cherished choice for any shared meal.

Ingredients

  • 800 gchicken pieces
  • 2onions
  • 2tomatoes
  • 2 tbspoil
  • 1 tbspspice paste
  • to tastefine sea salt and black pepper

Method

  1. Heat a large, heavy-bottomed pot over medium-high heat and add 2 tablespoons of oil. Once the oil shimmers, add 800 g of chicken pieces, ensuring they are patted dry. Season them with a generous pinch of fine sea salt and 1 tablespoon of spice paste. Brown the chicken on all sides until it develops a golden crust, which should take about 4 to 5 minutes per side. This step locks in flavor and provides a rich base for the curry.
  2. While the chicken is browning, finely chop 2 onions. Once the chicken is browned, remove it from the pot and set aside. In the same pot, add the chopped onions, stirring occasionally. Cook until the onions become translucent and start to caramelize, releasing their sweetness, about 7 to 10 minutes.
  3. Dice 2 tomatoes and add them to the pot with the onions. Stir well and cook until the tomatoes break down into a thick, rich sauce, about 5 minutes. This mixture should be fragrant and slightly thickened, forming the base of your curry.
  4. Return the browned chicken pieces to the pot, nestling them into the tomato-onion mixture. Stir to coat the chicken evenly with the sauce. Cover the pot and reduce the heat to low, allowing the chicken to simmer gently. Cook until the chicken is tender and cooked through, which you can check by piercing a piece with a fork; the juices should run clear.
  5. If the sauce appears too thin, remove the lid and increase the heat to medium. Allow the sauce to reduce, stirring occasionally, until it reaches your desired consistency. Taste and adjust the seasoning with more fine sea salt and black pepper if needed, ensuring the flavors are balanced.
  6. Finish the dish by stirring in freshly chopped herbs of your choice, such as cilantro or mint, just before serving. This adds a fresh, aromatic note to the curry. Serve the Indian Chicken Curry Pot 2 hot, with rice or bread, ready to be shared at the table.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

This recipe is from Authentic Indian Cuisine by Yassine Sbiti — the Indian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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