Chicken Curry - How to Make a Rich and Spicy Indian Curry

What's easy, quick, and always delivers on flavor? Curries of course! You can't really go wrong no matter if you prefer a milder Thai, Chinese, or Japanese style curry, but my personal favorite is Indian. I wouldn't call this authentic by any stretch of the imagination, but it's still delicious nonetheless. I love the complexity of spices from the garam masala (an absolute must in my opinion) and turmeric, which packs this curry with enough flavor so you can go lightly on the salt. Coconut milk rounds it off with a touch of natural sweetness and rich buttery texture. As I mentioned in the video, I usually never measure how much of each spice I use so take this
"recipe" as a springboard for your own version!

Makes 1-2 servings but can scale up if desired.

A few cloves of garlic, minced
Ginger to taste, peeled and minced
1 medium sized onion, medium dice
2 Roma tomatoes, roughly diced (or can substitute with 2 tablespoons tomato paste)
1 lb. chicken (I used chicken drumsticks)
2 tablespoons garam masala
1 tablespoon each of granulated garlic and granulated onion
1 heaping teaspoon ground cumin
1 tablespoon ground turmeric
Salt, pepper, and cayenne pepper to taste
1-15 oz. can of drained and rinsed chickpeas
Approximately 2 cups of chicken stock
Approximately 1/2 cup coconut milk

Season chicken in spices to your taste. Fry in a medium sized pan over medium high heat till golden brown. Once browned, add onion, ginger, and tomatoes (or tomato paste if using). Lower heat to medium and cook until onions are mostly translucent. Add garlic and cook until fragrant. Add chickpeas and stock. Increase heat to high until boiling. Simmer uncovered for 16-20 min until chicken is cooked through and sauce has reduced by about a third or so. Add coconut milk until thick and creamy to your liking. Enjoy with a warm bowl of fresh basmati rice!

xo Shannon

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Видео Chicken Curry - How to Make a Rich and Spicy Indian Curry канала In Shannon's Kitchen