You are looking for inspiration recipes chicken curry that are delicious? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious chicken curry should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of chicken curry, start from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want prepare chicken curry good wherever you are, because as long as you know the trick, this dish is can become dish special

Ingredients and seasonings required for make

1. Prepare For Marination:
2. Prepare 450 gms Zorabian Breast Boneless Chicken
3. Prepare 1/2 tsp Turmeric Powder
4. Take Salt (As required)
5. Take 2 tbsp Lemon Juice
6. Prepare 1 tsp Ginger Paste
7. Use 1 tsp Garlic Paste
8. Use 3 Potatoes
9. Prepare 3 tbsp Yogurt
10. Prepare For Crushing:
11. Prepare 3 Sambar Onions
12. Prepare 2 Green Chillies
13. Prepare 5 Cloves Garlic
14. Use 1 ” Ginger
15. Prepare 12-15 Mint Leaves
16. Prepare Curry Leaves (2 Sprigs)
17. Take For Frying:
18. Prepare 2 Onions (Chopped)
19. Prepare 2 Green Chillies (Cut into long pieces)
20. Prepare Curry Leaves (1 Sprig)
21. Prepare 2 tbsp Coriander Leaves (Finely Chopped)
22. Take 1 Tomato (Chopped)
23. Prepare Whole Spices:
24. Use 3 Red Kashmiri Chillies
25. Take 3 Cardamoms
26. Take 1 ” Cinnamon Stick
27. Use 3 Cloves
28. Prepare 1/2 tsp Mustard Seeds
29. Take 1/2 tsp Fennel Seeds
30. Use 1/2 tsp Cumin Seeds
31. Prepare Few Peppercorns
32. Prepare Asafoetida (Pinch)
33. Prepare Powdered Spices:
34. Take 1 tsp Red Kashmiri Chilli Powder
35. Prepare 1 tsp Red Chilli Powder
36. Prepare 2 tsp Coriander Powder
37. Use 1/2 tsp Fennel Powder
38. Prepare 1/2 tsp Cumin Powder
39. Prepare 1/2 tsp White Pepper Powder
40. Take 1/2 tsp Black Pepper Powder
41. Use 2 tsp Chicken Masala
42. Prepare For Garnishing:
43. Prepare 2 tbsp Coriander Leaves (Finely Chopped)

Remove to plate and cover with tin foil. In same skillet add onion and saute until soft. Sear first in a bit of oil then remove (no need to cook through). Follow recipe - fry off curry with just the onion.

How to make:process Chicken Curry:

1. Wash the chicken pieces nicely. In a bowl, add chicken pieces, lemon juice, turmeric powder, ginger paste, garlic paste and salt. Mix well. Marinate for few hours or overnight.
2. Next morning, wash the potatoes. Peel the skin. Cut into half and then half of half. Add to the marinated chicken. Whisk yogurt, and add to the marinated chicken. Mix well and keep aside.
3. Crush sambar onions, green chillies, curry leaves, mint leaves, ginger and garlic and keep aside.
4. Wash and keep ready chopped onions, green chillies, tomatoes and coriander leaves. Keep whole spices ready ie. Red kashmiri chillies, cardamoms, cloves, cinnamon, mustard seeds, fennel seeds, cumin seeds, peppercorns and asafoetida. Keep the powdered spices ready ie. White pepper powder, black pepper powder, fennel powder, cumin powder, coriander powder, chilli powder and chicken masala. And also some curry leaves.
5. Using an Instant Pot with the top off, select "Saute" to pre-heat the cooker. When the word "Hot" appears on the display, add oil to the cooking pot. Add mustard seeds and allow it to crackle. Add all the remaining whole spices and saute for few seconds. Add the onions and saute till the onions are translucent. Add the crushed ingredients and saute till the raw smell leaves. Add the tomatoes and salt and saute till they are soft and mushy. Add all the powdered spices and saute for a minute.
6. Add the marinated chicken and potatoes and coriander leaves and saute for a minute or two. Add hot water and let it saute till it boils. Cancel "Saute". Close and lock the lid. Turn the steam valve to "Sealed". Select "Pressure Cook" or "Manual". Keep the Pressure on "High". Adjust time button to set 6 to 8 minutes of pressure cooking time. When the beep sounds, use a natural release to release pressure (approximately 20 minutes). When valve drops, carefully remove the lid.
7. Add coriander leaves and again select "Saute" and let it cook for 2 minutes. Keep the Pot on "Keep Warm" for serving a bit later or Serve and enjoy immediately.
8. Serve over hot steamed rice with salad and pickle.
9. Done and ready to serve!

Add breast back in towards end of sauce simmering, just to finish cooking. Shrimp/prawns or fish pieces - as above with breast. This easy staple chicken curry is a fantastic recipe for family dinners. Serve with 'sali' - potato matchsticks Add the ginger, garlic, and more curry powder and sauté until fragrant. Add the chicken stock and cornstarch to the vegetables.

how is this? Easy isn’t it? That’s the make chicken curry that you practice at home. Good luck!