View Full Version : Jammin's Chicken Curry

07-08-2012, 07:50 PM
I pulled this recipe off of a blog that I am following about a gentleman who is traveling, by motorcycle, from Chicago, IL to India. When ever he stays at someone’s home he cooks it. Blog is located here: http://www.advrider.com/forums/showthread.php?t=556240

Recipe for Jammin's Chicken Curry

This is the dish that I prepare when I am staying with people and they request me to cook an Indian dish. With all the good vibes that emanate when people eat my curry, I've got a new tagline for my trip: Spreading Eudaimonia thru Curry Diplomacy

Ingredients for 4 people (scalable)
1 whole chicken or 8 thighs
4 large onions
1 whole garlic bulb (8-10 cloves)
5 cm (2 in) ginger root
6 medium tomatoes (soft and ripe)
4 serrano peppers or equivalent chilies (skip the chilies if you can't handle too much spice)
2 heaped table spoons curry powder (or more for a stronger flavour)
8 table spoons (or more) canola oil
2 tea spoons salt (or more depending on taste)
1 bunch of cilantro

Chop whole chicken into individual pieces (remove the skin to be a bit healthier)
Dice onions and tomatoes into 1/2 cm squared (1/4 in sq)
Dice garlic and ginger
Dice chili peppers (leave the seeds if you like it hotter)

Things to remember to make this curry a success
- add each ingredient slowly to the pot, a little at a time
- how well you fry the onions will determine how the curry comes out
- listen to the pot as the oil and water from the ingredients are clashing and keep the sound steady throughout
- use a thick walled pot
- have a strong flame

Cooking it
In a thick-walled pot, heat up about 6 tbls of oil or enough to cover the bottom of the pot. When oil is hot, add a few onions and start stir-frying. Listen to the sizzle between the hot oil and the water from the onions. This is an indicator of the temperature of the dish. Try and keep this stable. As the onions fry (and the water evaporates), the sizzle will lower in volume, at this point, add a few more onions. The bigger the flame you have, the faster you can add all the onions. Always have enough oil in the dish to coat the onions liberally in oil. The onions should be fried till they are golden-brown, getting dark. This will take about 15 mins or more. Be patient. The secret to a good curry is frying the onions to the proper state.

07-09-2012, 12:15 AM
I once winged a chicken curry and it came out ok. I'm going to try this recipe out, but 4 whole onions!!! I'm def going to cut that to 1/4 (or less) of one onion.

I cook with onions, but hate eating them, so I leave large cuts to easily take them out at once the dish is cooked.