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Chicken Curry

by Colin Chan on 2016-12-13

This curry is my attempt to duplicate the “Chicken Curry” from the Indian Cuisine restaurant in Gainesville, FL. This version is pretty darn close, but there’s still room for improvement.

Time: 25 minutes prep + 30 minutes cooking
Serves: 4

Step 1: Prepare spices

Curry powder:

Garam masala:

Step 2: Make curry

Heat the ghee in a large pot. Add the onions and cook on medium-low heat for at least 20 minutes, until the onions are very soft. Add the ginger and garlic and cook for a few minutes more. Add the large batch of spices from earlier and cook for another minute or two.

Add the water, remove from the heat, and blend into a smooth gravy.

Add the chicken and lemon juice to the gravy, bring the gravy to a simmer, and cook until thickened.

Step 3: Cook rice

Go back in time and make basmati rice.

Step 4: Finish it up

Remove the curry from the heat.

Mix these and the spices set aside earlier into the curry.

Serve over basmati rice. Optionally garnish with fresh cilantro.