Easiest Way to Make Homemade Tender and Heavenly Chicken Curry
Hello everybody, it's me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, Steps to Prepare Perfect Tender and Heavenly Chicken Curry. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Tender and Heavenly Chicken Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tender and Heavenly Chicken Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tender and Heavenly Chicken Curry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few components. You can cook Tender and Heavenly Chicken Curry using 11 ingredients and 7 steps. Here is how you can achieve that.
I made this full-flavored chicken curry using shop-bought curry roux. It's easy, yet authentic.
If you don't have any apples, add 1 tablespoon of honey to produce a mild flavor.
Adjust the cooking time depending on your type of pan. Remove from heat before the chicken falls apart. It tastes even better if left in the pot overnight and served the following day. Recipe by Maria358
Ingredients and spices that need to be Take to make Tender and Heavenly Chicken Curry:
- 4 Chicken thigh (bone-in)
- 100 grams Yogurt
- 2 Onions
- 1/2 Apple
- 2 clove Garlic
- 1 piece Ginger
- 1 Bay leaf
- 1 tbsp Curry powder
- 1/2 box Store-bought curry roux (medium-hot to hot)
- 500 ml Water
- 50 ml Canned tomatoes (tomato purée)
Steps to make Tender and Heavenly Chicken Curry
- Cut the garlic in half and rub the cut end on the chicken thighs to season. Evenly rub in the salt, pepper, and curry powder.
- Pour the yogurt on top, and leave overnight in the fridge.
- Finely chop the garlic and onions. Heat oil in a frying pan and fry the garlic and onions over a low heat until light golden brown. Transfer to a plate and set aside.
- Fry the yogurt-marinated chicken thighs in a different pan to brown both sides.
- Add water, canned tomatoes, fried onions and the bay leaf to this pan and simmer over low heat for 30 minutes-1 hour. (Add water if needed.)
- Add curry roux and grated apple and simmer further, stirring occasionally.
- It's done. The onion should be completely cooked down. Arrange the chicken thigh in the center of the plate when serving.
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