Homemade Healthy Chicken Curry Recipe, Easy to follow Curry Recipes. Simple ingredients and Cooking Instructions.
Learn about the basic curry spices you need for a very easy and tasty curry. Just follow the simple steps below to achieve a lovely, healthy, indian curry
We live in a warm climate, so when we fancy a curry we just cook it on the BBQ. The process is exactly the same as cooking it indoors. All you need is a gas barbeque with a drop down lid.
Best Part of Chicken to Use
Chicken thigh meat is best for making curry. Yes, it is a little higher in fat than breast meat, but not much.
It has more moisture than.chicken breast. If you are watching your fat intake, use breast meat.
Its just a bit dry and chewy to use in curries.
The Basic Curry Spices
Turmeric – known as the King of spices is a bright yellow spice powder, with a creamy taste. It is an essential spice for Indian Curry Recipes.
Cumin, Ground Coriander
Gara Masala, Fresh Garlic
Fresh Corianderis the best herb to add at the end of cooking, it really compliments the curry flavours.
Heat the oil in a large pot. I always use a wok style pan with a glass lid, as I like to see whats happening without lifting the lid off all the time. It also keeps all the flavours in.
Chop onions in chunky or small pieces – your choice.
Pop into the oil and stir to coat.
Cook for about 5 minutes, until they are softened.
Crush the garlic and add to the pot. Mix well.
Put the lid on again.
Cook for a further few minutes.
Chop the red pepper and tomatoes into chunks
Add to the pot and stir.
Pop the lid back on to sweat the vegetables.
When the vegetables are slightly soft, add the chicken pieces.
Mix well and pop the lid back on.
Meanwhile, measure out all the spices onto a plate.
When the chicken has just turned white, add all the spices.
Mix really well to cover the chicken and vegetables with the spices.
This is really important as the spices need time to get to work on flavouring the ingredients.
Never add lots of liquid at this point because you will dilute the spice flavours and the end result will be a pretty tasteless chicken curry!
After mixing, put the lid on again and simmer for 5 minutes.
Stir regularly to stop it burning.
If the ingredients start to stick, add just a few tbsps of stock.
After 5 minutes, add just half the stock. Mix and cover.
Simmer for 10 minutes.
Add the rest of the stock.
Stir and cover for 10 minutes.
Now its time to check the consistency
and the all important taste.
The aim is to have a thickish sauce.
Leave the lid off now to let the curry sauce reduce a little.
Now add the fresh chopped coriander.
Stir and cook just for a minute or two.
Taste and serve with...
Steamed or boiled rice - basmati is best because its not sticky.
Mango Chutney is a tasty accompliment and...
Chopped onion and coriander mixed together, is really nice with curry.
I hope you enjoy my homemade chicken curry recipe.
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