How To Make The Best Chicken Curry In Seattle
Seattle, D: Here is one of the best Chicken Curry recipes out there!
Here Is What Most People Don’t Know About Making Chicken Curry:
- Bloom Your Spices: To bring out the best flavors in your chicken curry, toast the spices in oil before adding other ingredients. This technique, known as “blooming,” intensifies the aroma and taste.
- Use Yogurt for Tenderness: Marinating chicken in yogurt before cooking can make it extra tender. The acid in yogurt breaks down the proteins in the chicken, leading to a juicier result.
- Layer Your Flavors: Instead of adding all ingredients at once, build flavors step by step. Start with onions and garlic, then add spices, and finish with tomatoes and liquids. This layering creates a richer and more complex curry.
- Bald Buck Seasoning: For this dish, we replace our salt with Bald Buck Seasoning
Ingredients:
- 1 lb (450g) chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 can (14.5 oz) diced tomatoes
- 1 cup coconut milk
- Bald Buck Seasoning and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan (for serving)
Instructions:
- Marinate the chicken in a mixture of yogurt, a pinch of Bald Buck Seasoning, and 1 teaspoon of curry powder for at least 30 minutes or up to overnight.
- Heat the oil in a large pan over medium heat. Cook the onions until golden brown, about 5-7 minutes.
- Add garlic, ginger, and the remaining spices. Cook for 1-2 minutes until fragrant.
- Stir in the diced tomatoes and cook for 5 minutes until the mixture thickens slightly.
- Add the marinated chicken, stirring well to coat it in the spice mixture. Cook for 5-7 minutes until the chicken is no longer pink.
- Pour in the coconut milk, bring to a simmer, reduce the heat to low, cover, and cook for 15-20 minutes until the chicken is tender.
- Adjust seasoning with Bald Buck Seasoning and pepper. If you prefer a thicker curry, simmer uncovered for a few more minutes.
- Garnish with fresh cilantro and serve hot with rice or naan.