Chicken Curry, Curry Chicken

Whether you call it "curry chicken" or "chicken curry," it's a dish that brings people together and warms the soul. So let's enjoy this deliciousness version of a curry chicken, chicken curry!

5 from 1 vote

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Course: Al La Carte, Dinner, Lunch

Cuisine: American, Caribbean Cuisines, Guyanese Cuisines, Indian cuisines, West Indian Cuisine

Keyword: Best Chicken Curry recipes, Best Curry Chicken Recipes, Chicken Curry Recipes, Curry Chichen Recipes, How to make Curry Chicken

Prep Time: 10

Cook Time: 1 30

Total Time: 1 40

Servings: Servings

Calories: 456kcal

Author: Julietkitchen By Chef Yasmin

Equipment

Ingredients

FOR THE CHICKEN:

4 1/2 - 5 pounds whole chicken cut up into portion sizes
3 teaspoons kosher salt Plus more for seasoning the broth if needed
1 teaspoon freshly ground black pepper Plus more for seasoning the broth if needed

FOR THE AROMATICS AND VEGETABLES:

3 pieces fresh turmeric about 2 inches each. Peeled and roughly chopped
2 inch piece fresh ginger peeled and roughly chopped
6 - 8 large cloves garlic or 1 elephant size garlic
1 large shallot peeled and roughly chopped
3-4 scallions roughly chopped. Plus more for garnish
1 tomato chopped
1 - 2 hot peppers Habanero and/or cayenne

SPICE MIX:

1/2 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon red curry powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 teaspoon sweet paprika

FOR THE FAT AND LIQUID:

1 tablespoon ghee
2 - 3 tablespoons extra virgin olive oil
1 1/2 - 2 cups chicken stock or water

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Instructions

Season Chicken:

In a medium mixing bowl, add the chicken and season with the salt and freshly ground black pepper.
4 1/2 - 5 pounds whole chicken, 3 teaspoons kosher salt, 1 teaspoon freshly ground black pepper

Puree Aromatics and combine Spice Mixture:

In a mini food processor, dump in the fresh turmeric, ginger, garlic, shallot and scallions. Puree until well combined. Transfer to a small prep bowl.
3 pieces fresh turmeric, 2 inch piece fresh ginger, 6 - 8 large cloves garlic, 1 large shallot, 3-4 scallions
In another small prep bowl, combine the spices, garam masala, ground cumin, coriander, red curry powder, ground cinnamon, ground cloves and sweet paprika.
1/2 teaspoon garam masala, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon red curry powder, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 3/4 teaspoon sweet paprika

Cook Spices, Aromatics and Chicken:

In a 5-quart dutch oven pot, add the ghee and extra virgin olive oil. Use medium heat. Add in the spice mix and cook 20 to 30 seconds until fragrant.
1 tablespoon ghee, 2 - 3 tablespoons extra virgin olive oil
Add in the aromatics. Mix and cook 5 to 8 minutes until the color starts to darken.
Add in the chicken. Mix. Cover and cook 15 to 20 minutes. Mix once or twice and cook until any liquid released is almost absorbed.
Add in the tomatoes. Mix and cook a couple of minutes until the tomatoes starts to break down.
1 tomato
Pour in the chicken stock - enough to just submerge the chicken. Mix. Add in hot peppers if using. Bring to a boil over medium heat. Cover and simmer for 45 to 60 minutes until the chicken is fork tender.
1 1/2 - 2 cups chicken stock
Plate, garnish with fresh chopped scallion and serve with rice or roti. Enjoy!
3-4 scallions

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