Here’s a recipe to prepare Restaurant-Style Chicken Curry. See Below
Ingredients
950 gms Chicken (after cleaning, cut into small-medium size pieces)
3 med-large Onion (finely sliced)
1 – 1.5 tbsp Crushed / grated ginger and garlic (each)
1/2 tsp Turmeric powder
2 tsp Chilli powder
2.5 tsp Coriander powder
1/2 tsp Garam masala
1/2 tsp Fennel powder
1/2 tsp Pepper powder
1 big Tomato (chopped)
1.5 cups Medium-thick coconut milk
1/2 cup Thick coconut milk
Salt
Oil
To temper
1/2 tsp Mustard seeds
6 Small / Pearl onion (sliced)
Curry leaves
Ghee/oil
Instructions
In a deep pan, heat the oil. Cook until the onions are finely chopped and golden brown. Cook for 2-3 minutes, or until the raw scent is gone, after adding the crushed/grated ginger-garlic.
Turmeric, chilli, coriander, fennel, pepper powder, and garam masala are added to the pan. Mix thoroughly. Cook for about 2-3 minutes, or until the oil appears. Toss in the diced tomatoes and a pinch of salt. Mix thoroughly. Cook until the tomatoes have softened. Allow it to cool for a while. Using 1-2 tbsp of water, grind the masala to a smooth paste.
Add extra oil to the same pan and the cleaned chicken pieces. Mix thoroughly. Cook until the colour of the chicken pieces begins to change. Toss in the masala powder. Cook for 3-4 minutes after mixing well and making sure the chicken pieces are fully covered with the masala.
Stir in a can of medium-thick coconut milk. Cook, covered until the chicken is done. Stir in the thick coconut milk. Cook for around 5-7 minutes. Remove the pan from the fire.
Heat the oil/ghee in a separate pan and splutter the mustard seeds. Add the curry leaves and diced small onion. Cook until the onions are golden brown. Serve immediately with the chicken curry.
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