AMMA'S CHICKEN CURRY IS A TRADITIONAL DISH THAT BOASTS A PERFECT BLEND OF SPICES, HERBS, AND TENDER CHICKEN PIECES. THIS SAVORY CURRY HAS DEPTHS OF FLAVOR AND COMFORTING QUALITIES. A DISH THAT TRANSCENDS MERE FOOD AND BECOMES AN EXPERIENCE.

Serves: 4-6

Cooktime: 45 minutes

INGREDIENTS:

• ½ cup of oil (Vegetable or Extra Virgin Olive oil, your choice!)

• 1 medium chopped onion

• 2 bay leaves

• 2 cinnamon sticks

• 2 cardamoms

• 2 tablespoons of garlic paste (refer to my garlic paste recipe below!)

• 1 tablespoon of ginger paste (refer to my ginger paste recipe below!)

• 1 cup of onion paste (refer to my onion paste recipe below!)

• 2 tablespoons of chili powder 

• 1 tablespoon of turmeric

• ½ tablespoon of cumin

• 2 teaspoons of salt (adjust per your taste)

• 2 ½ cups of water

• 1 ½ - 2 pounds of chicken 

• 3 large chopped potatoes

 INSTRUCTIONS:

⋄ Step 1:

Using a large pot, add ½ cup of oil, 1 medium chopped onion over medium heat, gently mix, and continue to cook for approximately 5 minutes (or till onions become golden). 

⋄ Step 2:

Now add the 2 bay leaves, 2 cinnamon sticks, and 2 cardamoms. Gently mix and let mixture simmer for approximately 4 minutes (or till fragrant).

⋄ Step 3:

Add the 2 tablespoons of garlic paste, 1 tablespoon of ginger paste, and 1 cup of onion paste, stirring occasionally let the pastes simmer and cook for 3 minutes (or when paste is thickened). Next, add 2 tablespoons of chili powder, 1 tablespoon of turmeric, ½ tablespoon of cumin, 2 teaspoons of salt (adjust per your taste), and ½ cup of water to the pot. This will be the base curry for your dish. Do not add too much water. Stir occasionally for approximately 5 minutes (or till curry starts to thicken).

⋄ Step 4:

Individually add chicken to the pot to avoid spillage (I like to use bone-in chicken, but feel free to use what you prefer) and cook for about 10 minutes.Add the 3 large chopped potatoes and ½ cup of water. Gently stirring occasionally, cook the curry for 10 - 15 minutes. The curry is done when the potatoes are soft and the chicken is cooked through. 

Serve with basmati rice!

From our kitchen to yours, Bismillah. 

How to Make Ginger Paste: 

Take 1 medium sized ginger root and a ¼ cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use.

How to Make Garlic Paste: 

Take 1 full head of peeled garlic and a ¼ cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use. 

How to Make Onion Paste: ​

Take 2 medium sized onions and a half cup of water. Cut onions to the size required for your blender. Blend until you have the consistency of a puree. Use entire blend of onion paste for the recipe.