Unveiling the Aromas: Mastering the Art of Homemade Chicken Curry

Welcome to our blog, where we embark on a culinary journey to discover the secrets of homemade chicken curry. From fragrant spices to tender chicken, we'll guide you through the steps to create a flavourful and aromatic dish that will tantalize your taste buds. Whether you're a novice or a seasoned cook, our recipe and tips will help you master the art of chicken curry, bringing the exotic flavours of this beloved dish to your own kitchen. Get ready to savour the richness and depth of homemade chicken curry like never before. Let's dive in and create a culinary masterpiece!

Ingredients:

• 1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder (adjust to your spice preference)
• 1 can (14 oz/400 ml) coconut milk
• 1 cup chicken broth
• 2 medium tomatoes, diced
• 1 tablespoon tomato paste
• 1 tablespoon garam masala
• Salt, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan bread (for serving)

Instructions:

1. Heat the vegetable oil in a large pan or Dutch oven over medium heat. Add the chopped onions and cook until they become soft and translucent.

2. Add the minced garlic and grated ginger to the pan. Sauté for another minute until fragrant.

3. In a small bowl, combine the curry powder, ground cumin, ground coriander, turmeric, and chili powder. Mix well to create a spice blend.

4. Add the spice blend to the pan and stir it into the onion mixture. Cook for a minute to release the flavours.

5. Add the chicken pieces to the pan and cook until they are browned on all sides.

6. Pour in the coconut milk and chicken broth. Stir well to combine the ingredients.

7. Add the diced tomatoes and tomato paste to the pan. Stir again and bring the mixture to a simmer.

8. Reduce the heat to low, cover the pan, and let the curry simmer for about 25-30 minutes, or until the chicken is cooked through and tender.

9. Stir in the garam masala and season with salt to taste. Adjust the seasoning and spice level according to your preference.

10. Once the chicken curry is cooked and seasoned to your liking, remove it from the heat.

11. Serve the chicken curry over cooked rice or with naan bread. Garnish with freshly chopped cilantro.

Enjoy your homemade chicken curry!