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The Famous Chicken Curry: History and preparation

Chicken curry with flate bread

Chicken curry is specially famous in Pakistan and India before 17th century. We use to cook this famous dish on arrival of guests and on jovial occasions at our home. This simple yet so delicious dish is the combination of meat specially chicken along with good combination of powder spices. I love to eat this chicken curry with rotti (wheat flat bread) and naan. It also make good combination with boiled rice. My sister use to have this combination always.

History of chicken gravey:

Curry chicken or chicken ka salan has quite old and famous in history. In old subcontinent people use to make chicken curry for special occasions and for their guests with domesticated chicken or fowl that grow at their homes. when British merchants came to subcontinent it became popular among Britain too. They were already use to make stew with more or less same ingredients but the specially liked the taste or Indian curry powder mix.

Curry word is derivation of tamil word “kari’ that means masala or salan/gravy. The term curry used by Indian merchants. British liked the spices and wanted to take this taste to Britain in the form of powder. Curry powder consist different dried spices mix mainly red chili, turmeric, cumin, coriander, black pepper and curry leaves(optional). we make this delicious chicken curry with dried spices powder and some other few ingredients like onion, garlic, ginger and tomato. garlic and ginger can be used as fresh as well as dried form. I prefer fresh paste. All these ingredients when cook with water and oil definitely satisfy our taste buds.

Preparation of chicken curry:

People in early 1900’s use to cook chicken curry in mud utensils for at least 3-4 hours with garlic, potatoes, onions and other Indian dried spices. Mud pottery give different type of flavor to food. In this moderen and fast era we use pressure cooker that reduces the cooking time greatly. Here I am sharing a quick and easy recipe for this famous chicken curry. this recipe is my mom’s special recipe. she use to cook it so delicious and flavorful. We usually take small pieces of chicken like we can make 12 pieces of 1.5kg chicken meat. This chicken is specially characterized by thick and smooth shorba/gravy with out any lumps. As onion, garlic, and tomatoes are so nicely blend. We can prepare chicken curry in very less time and effort but this gracefully satisfy taste buds on dining table of whole family.

The Famous Chicken Curry
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CHICKEN CURRY RECIPE

We take medium sized chicken that is usually 12 pieces of 1.5kg chicken. this chicken cook with vegetables, oil and dried Indian spices.
Course Main Course
Cuisine Indian, Pkistani
Keyword chicken, chicken curry, chicken recipe, curry, easy chicken recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4

Equipment

  • pressure cooker

Ingredients

  • 1 kg whole chicken cut in to 12 pieces
  • cup oil
  • 2 portion tomatoes medium sized
  • 1 poertion onion large sized
  • 7-9 cloves garlic
  • 1 tsp ginger freshly ground is better option.
  • 1 tsp salt
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tbsp coriender powder
  • 1 tsp cumin powder
  • ½ tsp black peppercorn powder
  • 1 liter water
  • fresh coriender and chopped green chili for garnish (optional)

Instructions

  • Take oil in and let it warm.
  • add chicken pieces with salt and fry till chicken changes iits color to golden
  • remove the chicken from oil and add tomato onion and garlic cloves with ⅓ cup of water. Cook in preesure cooker for five minutes.
  • after 5 minutes remove the pressure and add red chili powder, termeric powder and broil with blend onion tomato garlic to farm thick paste.
  • when tomato,onion and garlic changes its color and texture to thick red paste.
  • and oil starts seprating ad chicken and boil again. for 10 min with cumin powder, coriander powder and ginger paste for 10 minutes.
  • after 10 minutes add remaining water and close the pressure cooker for 6 minutes.
  • now after 5 min stop cooking process and let it settle.
  • dish out in serving dish and garnish it with chopped red chilii and co=freshly chopped coriander. serve hot with chapati or rice.

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