Delicious Chicken Curry Recipe

I just simply love a good chicken curry and this dish is over the top. Make your chicken curry and serve over Jasmine Rice for a delicious tasty treat that you and your family are sure to love.

And you can make this delicious chicken dish and save money at the same time. What I suggest you do here is use skinned and boned chicken thighs in your chicken curry. Do you know the really great thing about using the skinned and boned chicken thighs in this curry dish. Chicken thighs are 1/4 the cost of chicken breast and when you use them in a dish like this most people won't even know you used chicken thighs and the flavor of the dish will be wonderful.

Here we are going to make our chicken curry out of 10 skinned and boned chicken thighs. Once you have the skin and the bones removed you will want to cut your chicken thighs up in small pieces.

For Your Chicken Curry You Will Need

1. One Tablespoon Cardamon.

2. One Teaspoon Cinnamon.

3. Two Teaspoons Cumin Powder.

4. One Teaspoon Minced Fresh Garlic.

5. One Teaspoon Ginger.

6. Two Purple Sweet Onions diced up fine.

7. One Teaspoon Red Chili Powder.

8. One Teaspoon Ground Sea Salt.

9. One Teaspoon Turmeric Powder.

10. Two Large Tomatoes , remove the skins and dice the tomatoes up fine.

First of all you want to remove the skin and bones from your chicken thighs. After you remove the skin and bones wash your chicken thoroughly under cold running water.

Now peel your onions and dice them up fine.

Add just enough vegetable oil to a large skillet and bring it up to a medium heat. You want to add your onions and garlic to the skillet and cook slowly until the onions are done. Once your onions are slightly brown remove from the heat and set aside.

Place all your spices into a small bowl and mix together well. Once you have it all mixed up well pour your spices into the onions. Add about a half cup of water and return to the stove. Start to cook again and cook until the water is reduced.

Reduce your heat to make sure nothing burns and add your chicken and other ingredients to the pan. Cook for 12 - 15 minutes over low heat and then cover the chicken with enough water to just cover the chicken. Place a lid on the skillet and bring to a boil. As soon as the ingredients start to boil reduce the heat to a low simmer. Keep the skillet on a low simmer for about 30 minutes.At this time your chicken should be done and tender.

You will now want to cook your Jasmine Rice and as soon as it is ready serve your chicken curry over the jasmine rice. One thing I do is fry flour tortillas in a little bit of butter until they are golden brown and I serve the fried flour tortillas with my chicken curry and jasmine rice. The chicken curry is so delicious this way. You can garnish your finished chicken curry with fresh chopped parsley.

Over time I think you will most likely discover that chicken curry is better the next day after it has set in the refrigerator over night so the spices can blend together.

Remember when ever you work with chicken to think about bacteria and cross contamination. Be sure to clean any and all areas where you have worked with the chicken with a strong bleach / water solution.

I hope you enjoy the chicken curry and I want to thank you for reading my Hub Page on Chicken Curry. Please feel free to post your comments or questions below now.

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