How To Make Easy Chicken Curry
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- Опубликовано: 17 май 2018
- This home style chicken curry is so easy to make and can be eaten as is or mixed with so many other ingredients to make completely different curries. Mix in some chopped or blended spinach for example and you have a delicious chicken saag. Why not try adding coconut milk or yoghurt? If it sounds good, it will be.
I have over 1000 written recipes for you to try at www.greatcurryrecipes.net
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INGREDIENTS
75ml vegetable oil
1 tsp cumin seeds
1 tsp coriander seeds
3 onions - finely chopped
2 green chillies - (optional)
2 tbsp garlic and ginger paste
1 teaspoon red chilli powder (more or less to taste)
1 teaspoon turmeric
1 tbsp cumin powder
1 tsp coriander powder
2 tablespoons garam masala
800g chopped tomatoes
12 chicken thighs - skinned and on the bone
1 Indian bay leaf
Salt to taste 
Хобби
I so enjoy his reaction when he tastes his cooking. He has a little smile but inside he's probably screaming OMG!! :)
Another winner! I’ve just downloaded you (red) book :)
I can tell when food tastes good by just looking at it and that looks delicious. Enjoying the channel keep up the great work I will be getting your books
Thank you very much. Hope you enjoy the books too. Much appreciated! :-)
Great video again, Dan! Love BIR, but also 'homestyle' curries.
I have found that some of my best BIR curries have been made when using some stock from cooking chicken or lamb on the bone, such good flavour! My girlfriend also bought me your second book for my birthday, what a great book, so much time and effort put in by yourself.
Just cooked the phall last night... incredibly hot but flavorsome! the scotch bonnets are a real winner. Keep the good content coming my man.
Matt
Thank you very much Matthew! Much appreciated. My plan is to film all of the recipes from my books. As you said, the stock from this homestyle curry is so good added to BIR curries too. Cheers, Dan
I made this today and it was very good. I substituted a cup of fenugreek tea for the methi leaves, I may sprout some of these fenugreek seeds and grow some fresh methi. Thanks for the inspiration Dan.
Curry made into Southern comfort food, with a love for cooking. Love this channel Dan!
Thank you very much. Much appreciated. :-)
Thank you for another fabulous video Dan, this is more my kind of curry, i love cooking curries from scratch, The third book you bring out has got to be, The Curry Guy Homestyle.
Thank you Andy. My next cookbook which is out next year is called "The Curry Guy Veggie". All of the recipes are done homestyle. I'm working on ideas for my fourth book but it will almost definitely be a book of homestyle recipes. Thank you. Dan
Hi, Dan, Keef Cooks recommended you and I am so glad he did! I toast my spices and grind them (which makes a world of difference to the flavor profile), make my own masala, and am keen to expand on the world of curries, My chicken tikka masala has my wife entralled. Thank you for sharing your work!
Thank you John!! :-)
I agree, there is not substitute for fresh spices. I grind mine in a stone mortar & pestle.
Just found and subscribed to your channel. I'm going to try this curry, is it in your Curry Easy book, and can it be frozen at all?
Very handy if you have run out of base gravy. Looked great! I have seen and tried 'staff Curry' (very good) in Rusholme, I guess this is similar.
Yep! This is a staff curry. Hope you enjoy the recipe Nigel. Really easy too. :-)
Love this guy
Lovely
Thank you! Yum!!
Thank you very much. :-)
That pot is amazing 😀😀 I need one great video Dan
Thank you very much Kevin. :-)
FYI don’t put 800g of tomatoes in, he only actually pours about 200ml in . Which I realised after I’d done it! You’ll see the jug is still full until the end of the video🤦🏻♀️🤦🏻♀️😊
I did think he didn't pour to much in... But am going to give it ago
Another win Dan 👍🌶
Thank you very much Kenny! :-)
Can you add the base curry sauce to this instead of water?
Sure can. It's even better. :-)
Making me sooooo hungry
Good to hear! Thank you. :-)
I LOVE your recipes...especially your lamb nihari but I wonder why you use teaspoons and tablespoons for spices in your recipes but the liquids are stated in liters/grams...(Us Yankees have to do math to make your recipes...)
Hi Dan, that's a bay leaf you put in there not a curry leaf.
I know. Camera was on me and was too late to change when I watched it back. :-)