I really want to make a very tastey ckicken curry (red).But how?!
Answers: i had some an an indian(pakistani)restaurant this place was different ,dam good
JAT PAT CHICKEN CURRY:
Ingredients:
1 lb chicken pieces, boneless/skinless
1 large onion, diced
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled & finely minced
1 can of tomato puree (if you use crushed tomatoes, puree them)
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp garam masala
1/2 red chili powder (to taste)
salt to taste
juice of 1 lemon
oil (veg or canola)
water as needed (or chicken stock)
freshly chopped cilantro leaves for garnish
METHOD:
In a large deep skillet on medium high heat, add 2 tbsp of oil and saute the onion until slightly browned. Add the ginger & garlic, stir fry for 1-2 minutes and add the spices. Stir fry & let the spices cook out for 3-4 minutes until fragrant. Add the chicken pieces and mix to coat well. Once the chicken has turned opaque, add the tomatoes and a little water to cover.
Reduce the heat, cover & let simmer 10-12 minutes. The chicken should be fully cooked but tender & juicy. Add lemon juice, adjust the seasonings, garnish & serve.
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All the spices are easily available in any large grocery store and definitely in any Indian grocery store.
Better yet, PARAMPARA is a really good brand of ready made spice mixutures (masalas) that you can find in any Indian store and they are delicious & easy. It's basically adding chicken, Parampara ready made masala packet & water! They come in lots of flavors too.
http://www.paramparamix.com/product.htm
http://www.ishopindian.com/shop/catalog/...
Go to the Indian Temple or Pakistani Mosque..
and you will find the answer.
pssssshhhhhhhhhhhh.
www.allreceipes.com
It's possible you are referring to Chicken Rogan Josh....but it could be many different styles of curry...tandoori chicken has a red colour too...check this site out, it's an excellent source of Indian recipes...
http://www.pataks.co.uk/recipes/index.ph...
For a true, damn tasty chicken curry, you have to sometimes extend the cooking time, the curry and the chicken's taste has to blend.
My grandma ussually uses chilli paste instead of powder and mixes it in oil before saute, and later makes it really dry before adding more oil, and later keeps the oil aside and adds the oil back into the curry when it is simmering, it gives the curry a beautiful colour as well as taste.
Good Luck!!!