How to Make Homemade Easy chicken curry

Hello everybody, it's Drew, welcome to my recipe site. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Quick Easy chicken curry. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Easy chicken curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy chicken curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Easy chicken curry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Easy chicken curry using 19 ingredients and 6 steps. Here is how you can achieve that.

Hi this is a recipe for a tasty but easy chicken curry, good for ppl new to Indian cooking. The ingredient list looks long but once you have the dry spices in ur cupboard, u can make this any time! Also u can double up on the ingredients for the basic curry paste and store half in the fridge for another day. Good luck!

Ingredients and spices that need to be Take to make Easy chicken curry:

1. 1 tsp cumin seed
2. 1 tsp coriander seed
3. 1 tsp black pepper
4. 1 half teaspoon salt
5. 1 tsp cumin
6. 1 tsp ground coriander
7. 1 tsp turmeric
8. 1 tsp garam masala
9. 1 lemon
10. 2 clove garlic
11. 1 thumb size fresh ginger
12. 1 green chilli
13. 2 red chillis
14. 1 handful fresh coriander
15. 4 skinless and boneless chicken thighs
16. 1 handful red lentils
17. 1 half tin coconut milk
18. 1 olive / sunflower oil
19. 1 chopped onion

Steps to make to make Easy chicken curry

1. place garlic cloves, fresh ginger, chillis, slug of oil, zest of lemon and half lemon juice in a bowl and blend with hand held blender or similar
2. Add all dry spices (except cumin and coriander seed). Mix well. This is the basic curry paste and can be made in advance and stored in the fridge.
3. Heat a large frying pan and toast the cumin and coriander seed. Add the curry paste, a slug of oil and the chopped onion. Simmer for 5 minutes.
4. dice the chicken and add it to the pan. Cook for further 5 minutes untill chicken sealed on all sides.
5. Add 1 pint of water and the lentils. Simmer for 30-45 minutes with occasional stirring.
6. Add the coconut milk and stir it in, add the fresh coriander at the last minute, leaving some for garnish at the time of serving.

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