Chicken Curry with Madras Saffron Curry Mix
Many people around the globe take immense pleasure in enjoying traditional Indian curry recipes with saffron owing to the mouthwatering earthy flavours and aroma of the spices used in authentic Indian cuisines. Here we are sharing an easy go-to Chicken Curry recipe traditionally known as Chicken Karahi, made with the wholesome Madras Curry spice blend with the added goodness of pure saffron threads. This curry recipe is probably the best way to end your day by relishing a heartwarming feast with your loved ones.
Serving size: The recipe yields 6 servings.
Ingredients for Chicken Karahi
- Chicken (2lbs, boneless)
- Madras curry spice mix (2 tablespoons)
- Cooking oil (½ cup)
- Chopped onions (1½ cups)
- Minced garlic (1 tablespoon)
- Fresh ginger root (1½ teaspoons)
- Cayenne pepper (1 teaspoon)
- Canned tomatoes (1 can or 15 ounces)
- Yoghurt (1 cup)
- Cilantro (1 tablespoon)
- Sea Salt (1 teaspoons)
- Water (3/4 cup)
- Garam masala (1 teaspoon)
- Lemon juice (1 tablespoon)
Preparation of Chicken Curry
- To prepare chicken curry, you need to do a few steps before. Firstly, you need to finely chop the onions, and mince ginger and garlic in a pestle and mortar.
- In this recipe, you’ll also need to chop fresh cilantro and squeeze one tablespoon of lemon juice into a bowl.
- Then it is time to season the chicken breast pieces with 1 teaspoon of sea salt.
- In a large skillet add oil and heat it over medium-high heat. When the oil is hot add seasoned chicken breast pieces and cook them for a couple of minutes or until they turn golden brown. Once they are done, transfer them to a separate bowl or plate and set them aside.
- Now in the same pan or skillet add chopped onions and minced ginger garlic paste. Fry them until the onion becomes translucent for about 5 minutes while stirring constantly.
- When the onion, ginger and garlic are all cooked, add 2 tablespoons of Madras Curry blend along with a tablespoon of water.
- Mix everything well and let the mixture cook for 2 more minutes. Add yoghurt, canned tomatoes, a teaspoon of salt and garam masala into the mixture. Stir well.
- Now add the chicken breast pieces into the curry and coat them well. Pour half a cup of water into it and bring the mixture to a boil. Cover the pan with a lid and let it cook for about 20 minutes on low heat until the chicken is properly cooked.
- After about 20 minutes remove the lid and add cilantro over the top.
- Serve it by sprinkling some lemon juice.
If you have an instant thermometer, you can insert it into the chicken to see if the temperature is at least 165° F or 75° C for the chicken to be properly cooked.