Chicken in Spicy Gravy (Spicy Chicken Curry)

Chicken curry for the soul 🙂

Raise your hands if you like curry in general. I love curry. Indonesian curry to be exact. Indonesia is known for their beef curry (Rendang), but there are many curries in Indonesia from chicken, beef, mutton, to seafood. All good and mouth watering, I kid you not. Most of the times though, on the spicy side 😛 Although! there are sweeter Rendang from Java 😀

Anyhoo.

Today’s recipe is chicken curry rather than beef curry and it is not Indonesian though, as we don’t use garam masala or curry powder, let alone tin tomato puree 🙂

1200 g chicken breast, no bones, no skins, trim fats, cut into portions

1 tin tomato puree with garlic flavor + 1 tin water (use the tin of the tomato puree)

1 tbsp minced garlic, store bought

4 fresh green chilies

5 dried red chilies

salt and sugar to taste

1 tsp chili powder

1 scant tsp paprika powder

Quick Curry Paste (heat together in a pot):

1 tbsp curry powder

1 tbsp oil

1/2 tbsp vinegar

Place quick curry paste, green chilies, dried chilies, garlic, salt, sugar, chili powder, paprika powder, tomato puree + water in a blender, process to a fine paste

Making The Curry

1/2 tsp cumin seeds

1 medium size onion, finely chopped or thinly sliced

3 bay leaves

1 tsp coriander, ground

1 tsp ground cumin

1/4 tsp turmeric powder

1 – 1 1/2 tin water

1 tsp garam masala

1 tbsp tomato sauce

Heat oil and fry cumin seeds. Add in chopped onion and bay leaves, stir and fry for 2 minutes

Add paste, stir, then add in chicken, and the rest of the spices, water, and tomato sauce, stir well.

Cook and simmer in medium heat for 45 minutes

Serve warm with warm rice….YUMMO!

Print Recipe

Chicken Curry

Servings: 0

Ingredients

• 1200 g chicken breast no bones, no skins, trim fats, cut into portions
• 1 tin tomato puree with garlic flavor + 1 tin water use the tin of the tomato puree
• 1 tbsp minced garlic store bought
• 4 fresh green chilies
• 5 dried red chilies
• salt and sugar to taste
• 1 tsp chili powder
• 1 scant tsp paprika powder

Quick Paste

• 1 tbsp curry powder
• 1 tbsp oil
• 1/2 tbsp vinegar

Making The Curry

• 1/2 tsp cumin seeds
• 1 medium size onion finely chopped or thinly sliced
• 3 bay leaves
• 1 tsp coriander ground
• 1 tsp ground cumin
• 1/4 tsp turmeric powder
• 1 – 1 1/2 tin water
• 1 tsp garam masala
• 1 tbsp tomato sauce

Instructions

Quick Paste

• Place quick curry paste, green chilies, dried chilies, garlic, salt, sugar, chili powder, paprika powder, tomato puree + water in a blender, process to a fine paste

Making The Curry

• Heat oil and fry cumin seeds. Add in chopped onion and bay leaves, stir and fry for 2 minutes
• Add paste, stir, then add in chicken, and the rest of the spices, water, and tomato sauce, stir well.
• Cook and simmer in medium heat for 45 minutes
• Serve warm with warm rice….YUMMO!