Indian Chicken Curry


The greatest tragedy in mankind’s entire history may be the hijacking of morality by religion. -Arthur C. Clarke, science fiction writer (1917-2008)

This recipe is adapted from my mother in law and for so long I just couldn’t get it to work out not even half as good as hers. This last time I made it, I can’t believe how great it came out, very similar to hers.

Saute a medium size yellow onion in 2 TB Canola or Veg oil, let it turn a golden brown color.
Add in ginger garlic paste 2 TB, allow it to get fragrant and change slightly in color
ADD in 1 diced Jalapeno
Add in 4 TB of Coriander/Cumin Powder mixture
ADD in 1 TB of Chili Powder or more depending on if you like heat.
ADD in 1 TB of Garam Masala
ADD in 1/4 TSP of Mustard powder (do not add more, you can seriously ruin the dish if you do) it is a very strong spice.
1 tsp cumin seeds
Stir fry the spices until it darkens just a tab (don’t burn spices)
Add more oil if it looks dry, there should be some moisture in the spices so they don’t burn.
Add in one diced tomato
add 1/2 cup of water
Add 2 Diced Potatoes
Let that slow cook and in the mean time you can cut up your chicken pieces, remove all fat. Dark meat is what my mother in law has always used so it is the only thing I use, chicken legs and thighs.
ADD chicken and cover, I let it cook for 1 hour. Toss in some Cilantro about 10 mins before serving.

Makes great left overs, if you have sauce left over when all the chicken has been eaten up, boil a few eggs and add them to the sauce and have that as a meal.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s