Chicken Curry(Taste Show)
Submitted by Tasha'smommy
Slow-simmered Indian chicken curry built on 30 minutes of caramelized onions, whole cinnamon, cardamom, and a rich tomato gravy. Rested for maximum depth, this is weekend cooking that rewards your patience.
YIELD
4 servingsPREP
40 minCOOK
40 minREADY
200 minThis is the kind of curry you make when you want the real thing.
No shortcuts, no rushing. Six cups of thinly sliced onions go into hot oil and fry for a full 30 minutes until they turn golden and sweet, forming the soul of the entire dish.
Seared chicken pieces go back into that caramelized onion base along with cinnamon sticks, cardamom pods, turmeric, and crushed tomatoes, then everything simmers low and slow until the gravy thickens and the meat turns fork-tender.
The secret move? Let it rest covered for a full hour or two before serving. That’s when the spices meld and the flavors deepen into something extraordinary.
A final fold of roasted cumin and fresh cilantro right before serving seals the deal.
Chef Tips
- Do not rush the onions. Thirty minutes of patient stirring builds the foundation that makes this curry special
- Sear the chicken in batches so each piece gets real color; crowding the pan steams instead of browns
- The resting step is not optional. The curry transforms during that time as the spices bloom into the gravy
- Add boiling water (not cold) to the pan so you don’t shock the temperature and slow down the simmer
Ingredients
Directions
In a large heavy-bottomed pan, preferably with a nonstick surface, heat 2 tablespoons oil over high heat.
When oil is very hot add chicken, a few pieces at a time, and sear until browned on all sides, about 4 minutes.
Using a slotted spoon remove chicken to a plate and continue until all pieces are browned.
Add remaining oil and onions to pan, reduce heat to medium-high and fry 30 minutes until light brown, stirring constantly to prevent burning.
Add garlic and ginger and fry 5 minutes.
Add cinnamon and cardamom and fry 2 minutes, until spices are puffed and beginning to brown.
Add turmeric and cayenne and stir rapidly 15 seconds.
Return chicken to pan and stir in tomatoes, salt and 2 cups boiling water.
Reduce heat to a simmer, cover and cook about 45 minutes, until chicken is tender and gravy has thickened.
Check frequently, and add a little water if sauce is evaporating too quickly.
Turn off heat and let dish rest, covered at least 1 hour, preferably 2.
When ready to serve, reheat, fold in cumin and cilantro, and adjust seasonings if needed.
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