Home-Style Chicken Curry Recipe

Step 1: Heat Pan and Add Oil

Place a wok or large pan on high heat. Once hot, add 100 ml of vegetable oil and allow it to heat up.

Step 2: Cook Onions until Browned

Add the thinly sliced onions to the hot oil. Add 1.5 teaspoons of salt. Cook the onions for approximately 10 minutes, stirring occasionally, until they are soft, wilted, and nicely browned, releasing their sweetness. This is a crucial step for flavor and texture.

Step 3: Add Garlic and Ginger Paste

Add 2 tablespoons of garlic and ginger paste (50/50 mix) to the pan. Cook it out for about 1 minute, stirring constantly, to remove the raw taste. Ensure it doesn't burn.

Step 4: Add Tomato Puree

Add 2 small tubes of Cirio Supercirio Doppio Concentrato tomato puree. Cook it out for about 1 minute, stirring. If the mixture becomes too dry and starts to stick, add a small touch of recently boiled hot water to help cook out the tomato's acidity.

Step 5: Cook Curry Powder

Add 2 heaped tablespoons of Rajah Mild Madras Curry Powder. Turn the heat to medium-high. Cook the curry powder for 1-2 minutes, stirring constantly. Add small splashes of hot water if needed to prevent the spices from burning. This step is vital for developing the spice flavors.

Step 6: Brown the Chicken

Add the 1 kg of boneless chicken thighs to the pan. Stir well to coat the chicken thoroughly in the spice mixture. Brown the chicken for 3-4 minutes until it looks white and sealed on all sides.

Step 7: Simmer with Water and Tomatoes

Add 500 ml of hot water to the pan. Place the 2 halved tomatoes face down into the curry. Cover the pan with a lid and simmer for 10 minutes. During this time, the chicken will cook, and the oil should start to separate and float on top of the curry.

Step 8: Mash Tomatoes and Final Simmer

Remove the lid. Using tongs, carefully peel off the skins from the softened tomatoes and discard them. Mash the cooked tomatoes into the curry using a potato masher or the back of a spoon. Cover again and simmer for another 2 minutes to allow the flavors to blend and the oil to separate once more.

Step 9: Serve the Curry

Turn off the heat. The curry is now ready to be served. Enjoy your authentic home-style chicken curry!

• Cook curry in distinct steps, not by combining all ingredients like a casserole or stew.

• Use enough oil to properly extract the flavors from your spices; skimping on oil will result in a less flavorful curry.

• Cut onions thinly so they wilt down completely, creating a smooth texture for the gravy.

• Cook onions until they are thoroughly browned and sweet to develop a deep, authentic curry flavor.

• Use an appropriate amount of salt (approximately 1 teaspoon per person for this recipe) to enhance the flavors of the spices and other ingredients.

• Cook out garlic and ginger paste completely to remove any raw taste, but be careful not to burn it.

• Cook out tomato puree to remove its acidity and deepen the flavor.

• Cook out powdered spices on medium-high heat, adding small splashes of hot water as needed to prevent burning and help them release their flavors.

• Thoroughly coat the chicken in the spice mixture to infuse it with flavor before adding liquid.

• Oil separating and floating on top of the curry is a key visual cue that the curry is properly cooked and finished.

• Less is often more in curry cooking; focus on proper technique and quality ingredients rather than an excessive number of spices.