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Simple Banger Chicken Curry Recipe (takes 30 mins incl. prep)
Prep:
2 red onions - sliced (get it as thin as you can so it renders well)
2 tomatoes - chop it up
2 tbps yogurt - whisked
1 tbps ginger garlic paste
500 gms chicken breast - cut it to small pieces to your liking
heat up a deep enough pan on medium flame for 3 mins
to that, add:
1 tbps ghee/butter
a touch of neutral oil that you have at your household (peanut, canola, rice bran, yada yada)
then add:
1 black cardamom
a piece of cinnamon stick
(opt.) 0.5 tsp cumin seeds
(opt.) 0.5 tsp fennel seeds
depending on the heat, let this toast for about 30 seconds to a minute. just make sure it doesn't burn
then add a 1 tbps of ginger garlic paste that you prepared
make sure to sautee this for 20-30 seconds
then add your chicken to this. sautee the chicken for about 3-4 mins until the outside of it doesn't look raw.
now add the onions that you've prepped. sautee that along with the chicken for about another 3-4 mins until it turns transculent.
then add the tomatoes and a 1 tsp of salt (or to your liking). mix it well, then close the pan with a lid. the salt will draw out moisture from the tomatoes.
when you leave this for 2-3 mins, you'll see that the water from the tomatoes collects to the bottom of the pan. this should be enough water to get a creamy style of curry.
now add the following spices:
0.5 tsp of turmeric powder
1 tsp of garam masala
1 tsp of cumin powder
1.5 tsp of coriander powder
2 tsp of kashmiri chili powder
mix it well and close the lid once again. this will prevent the water from escaping too much, which will then leave you with a tragic, scorched mass of burnt spices.
after another 3-5 mins, open the lid and if you find that the ghee is separating from the masala, then rest easy cause I assure you, you've done well and that shit's gonna taste sooooo good.
now add the yogurt you've whisked and mix it well. your curry will start to resemble the Cloudflare logo in terms of colour.
then chop up a healthy amount of coriander that you can grab and add it to the curry. DO NOT THROW AWAY THE STEMS (rookie mistake). chop that up too and add it to the curry.
then add about 100-200 ml of milk to the curry based on the consistency you want, and then let the curry simmer for about 3-5 mins. the more you let it simmer, the more THICCER it gets, so this is to your liking.
now add a performative amount of coriander leaves (a pinch will do) to garnish the curry for a pic
aaannnnnnddd you're done.
Eersnington style chicken curry
English
