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Quick and Flavorful Chicken Curry | Curry in a Hurry Episode 8

Welcome to Episode 8 of the Curry in a Hurry series! Today, we’re making a quick and flavorful Chicken Curry that’s perfect for those busy days when you want a delicious meal without spending hours in the kitchen. Let’s dive right into the recipe!

Ingredients:

For the Marinade:

  • 500 grams of chicken
  • Salt to taste
  • 1 ½ teaspoons Kashmiri chili powder
  • ¼ teaspoon turmeric powder
  • ½ tablespoon lemon juice

For the Spice Paste:

  • 1 teaspoon oil
  • 1 cinnamon stick
  • 2 cloves
  • 2 cardamom pods
  • 3 dried red chilies
  • A few curry leaves
  • 4 garlic cloves
  • ½ inch piece of ginger
  • 1 tablespoon coriander seeds
  • 2 tablespoons shredded coconut

For the Curry:

  • 1-2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 cup sliced onions
  • A few cashews
  • 1 cup finely chopped tomatoes
  • 1 teaspoon coriander powder
  • Salt to taste

Instructions:

Step 1: Marinate the Chicken

  • In a bowl, mix 500 grams of chicken with salt to taste, 1 ½ teaspoons of Kashmiri chili powder, ¼ teaspoon of turmeric powder, and ½ tablespoon of lemon juice.
  • Mix well and let the chicken marinate for at least 30 minutes to soak in all the flavors.

Step 2: Prepare the Spice Paste

  • While the chicken marinates, heat 1 teaspoon of oil in a pan.
  • Add 1 cinnamon stick, 2 cloves, 2 cardamom pods, 3 dried red chilies, and a few curry leaves.
  • Once fragrant, add 4 garlic cloves and ½ inch of ginger, and sauté for a few minutes.
  • Next, add 1 tablespoon of coriander seeds and roast for a few seconds.
  • Finally, add 2 tablespoons of shredded coconut and sauté for 2 minutes until the mixture is fragrant.
  • Let the mixture cool, and then grind it into a smooth paste using a mixer or blender.

Step 3: Cook the Curry

  • Heat 1-2 tablespoons of oil in a wide, heavy-bottomed pan. I’m using the Hawkins Futura Sauce Pan, which is perfect for making curries.
  • Temper the oil with 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, and 1 teaspoon fennel seeds.
  • Add 1 cup of sliced onions and a few cashews, and fry until the onions are golden brown.
  • Stir in 1 cup of finely chopped tomatoes and cook until they’re soft and mushy.
  • Add 1 teaspoon of coriander powder and salt to taste, and mix well.
  • Now, add the ground spice paste and cook the mixture for about 3 minutes, stirring occasionally.

Step 4: Add the Chicken

  • Once the spice mixture is ready, add the marinated chicken to the pan.
  • Keep cooking and stirring occasionally until the chicken is fully cooked and the masala is thick and well-coated.

Serving Suggestion:

Your delicious Chicken Curry is now ready to serve! Pair it with rice, idli, dosa, paratha, or chapati for a satisfying meal.

Conclusion:

And that’s it for Episode 8 of the Curry in a Hurry series! This quick and flavorful chicken curry is a perfect weeknight meal that’s full of taste and easy to prepare. Don’t forget to like, comment, and subscribe for more easy recipes. See you next time!

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