This is another of my favourite curry recipes. Actually, if I put something on the blog they are invariably from my favourite list. It might be time consuming to make this dish but it is very straightforward.
I’ve called this dish Dry Chicken Curry coz I was in the mood to eat a dry-ish curry that day and the name just stuck. Besides, most of my recipes are experiments so I usually have random names for them. Nevertheless, the taste is what matters and the recipe is on the blog for a reason 🙂
- 5tbpsn sunflower oil
- Whole spices (1 bay leaf, 2 inch stick cinnamon, 5 cloves, 10 peppercorns)
- 2 tspsn cumin seeds
- 2 very large onions, finely chopped
- 5 green chillies, chopped
- 1 heaped tbspn of fresh ginger paste
- 1 heaped tbspn of fresh garlic paste
- 1/4 tspn turmeric
- 3 tspn coriander powder
- 1.5 tspn of paprika
- 1 tsp of chicken masala (optional)
- 1/2 tspn of salt
- .6kgs boneless chicken thigh
- Handful of fresh chopped coriander
- Heat oil in a large pan. Add whole spices and cumin seeds and wait till aroma is released, 1-2mins.
- Add onion and chilli. Fry on medium heat till onion is really soft (about 45-60mins). Stir regularly.
- Add ginger and garlic paste and cook for 3-4mins.
- Add rest of the ingredients (except chicken and fresh coriander) and fry till masala is cooked, around 15mins.
- Add whole chicken thighs and fry (flipping once) till both sides turn white.
- Add 2 cups boiling water to almost cover the chicken. Bring to boil.
- Turn heat to medium and cook chicken, without covering pan, for 1hr15mins (or till chicken is almost cooked). Add more hot water if needed, in 1/2 cup increments, while the curry cooks. Break chicken pieces as they are getting cooked (or leave whole if you prefer it that way)
- Add coriander and cook for another 15mins. (If you want a drier sauce like below, turn up the heat so the sauce dries up a bit)