Indian Village Chicken Curry

Name: Indian Village Chicken Curry
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 3
Cuisine: Indian, Asian
Ingredients: 3 bay leaves; 454 grams chicken with bone cut into medium pieces; 2 Tbsps red chilli powder, divided; 3 slit green chillies; 6 dry Kashmiri chillis; 1 inches cinnamon; 2 Tbsps fresh grated coconut; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 2 Tbsps ginger-garlic paste; 1 medium onion chopped fine; 5 peppercorns; 3 servings Salt; 1 teaspoon sesame seeds; 1 Tbsps turmeric powder; 2 Tbsps vegetable oil; 237 milliliters water

Indian Village Chicken Curry might be just the Indian recipe you are searching for. For $3.03 per serving, you get a main course that serves 3. One portion of this dish contains about 32g of protein, 35g of fat, and a total of 521 calories. If you have cumin seeds, chicken, kashmiri chillis, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

Instructions

Mix the ginger-garlic paste, turmeric powder, salt, and 1 tablespoon of the red chili powder. Apply on chicken and set aside while you prepare the spice paste and curry. For the spice paste, heat the cast iron skillet until it's smoking. Turn the heat down. Except for the coconut and water, toast all the ingredients until they release their aroma, about 15 seconds, stirring constantly so they don't burn. Set aside to cool. Once cool, blend with the coconut and 3 tablespoons water till it forms a smooth paste. Set aside.

Ingredients you will need

Ginger Garlic Paste

Chili Powder

Turmeric

Spice Paste

Whole Chicken

Coconut

Curry Powder

Toast

Water

Salt

Equipment you will use

Frying Pan

Heat oil until it's shimmering in the heavy-bottomed (and lidded) saucepan. Turn heat down.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add green chillies and bay leaves. Stir until fragrant, about 15 seconds.

Ingredients you will need

Green Chili Pepper

Bay Leaves

Add the onions and keep stirring until soft but not brown, about 5 minutes.

Ingredients you will need

Onion

Add the spice paste and keep stirring until fragrant and until oil floats on top, about ten minutes.

Ingredients you will need

Spice Paste

Cooking Oil

Add the marinated chicken pieces, stir until they are coated in the spice mix, about 5 minutes.

Ingredients you will need

Chicken Pieces

Seasoning Mix

Add the remaining water to thin out the mixture for more gravy. Season with salt, stir once and close the lid. Turn the heat to medium. Cook for about 15 minutes, until chicken is tender. Open lid, stir and serve hot with fluffy white rice.

Ingredients you will need

White Rice

Whole Chicken

Gravy

Water

Salt

Equipment

Frying Pan

Sauce Pan

Ingredients

Servings:

bay leaves 454grams

chicken with bone cut into medium pieces 2Tbsps

red chilli powder, divided 3

slit green chillies 6

dry Kashmiri chillis 1inches

cinnamon 2Tbsps

fresh grated coconut 1teaspoon

coriander seeds 1teaspoon

cumin seeds 2Tbsps

ginger-garlic paste 1medium

onion chopped fine 5

peppercorns 3servings

Salt 1teaspoon

sesame seeds 1Tbsps

turmeric powder 2Tbsps

vegetable oil 237milliliters

water

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Berger Gruner Veltliner (1 Liter) with a 4.7 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.