Chicken Curry
Chicken Curry is a traditional British Indian Restaurant (BIR) recipe for a classic curry of chicken prepared as it would be in an Indian restaurant. The full recipe is presented here and I hope you enjoy this classic Indian version of: Chicken Curry.
prep time
15 minutes
cook time
40 minutes
Total Time:
55 minutes
Serves:
4–6
Rating: 
Tags : CurryBIR CurriesSpice RecipesChicken RecipesIndian Recipes
This is the generic curry of the British Indian Restaurant (BIR) the recipe for someone who wants a curry, but is unsure of the different dishes available. It’s relatively mild and uncomplicated and a good choice for a dish to get introduced into the world of curries.
Method:
First prepare the chicken by taking about five breasts. Remove the skin, any bones and fat then cut into eight equal-sized portions. Wash these and drain. Add about 4 tbsp of vegetable oil to a large saucepan along with 1 tsp of turmeric and 4 tbsp of reserved curry sauce. Cook over a medium heat for about four minutes until the sauce darkens and thickens then add the chicken. Ensure they are well-coated with sauce then turn down the heat, cover the pan and continue cooking for 15 minutes stirring frequently. At the end of this time take the chicken pieces out and transfer to a clean dish. They can be used immediately, refrigerated for up to 4 days or frozen for up to 2 months.
Heat the vegetable oil in a large frying pan, add the curry sauce to this and bring to the boil. As soon as this boils, add the meat, chilli powder and salt. Stir these ingredients into the curry sauce and cook for 5 minutes, with frequent stirring.
Turn the heat down to a simmer and add the garam masala, cumin and methi curry leaves. Simmer the mixture for about 2 minutes then add the tomato and half the coriander and cook for two minutes.
Take the curry off the heat, allow to settle for a minute, skim-off any excess oil and serve sprinkled with the chopped coriander.
This is a fairly simple curry and to make it more interesting many restaurant chefs will add a tsp of Tandoori Marinade during the final two minutes of cooking to improve both the flavour and colour of the dish. You can also replace the chicken in this dish with just about any meat you wish. Vary the heat by using a mixture of chilli powder and finely-chopped green chillies. You can go anywhere from very mild to extreme Vindaloo heat.
For the full collection of curry restaurant dishes on this site, see the: Restaurant-style Curries page
