Never trust a man that says he doesn’t like chicken curry.
I stand by that statement wholeheartedly. There’s certain things that make a person untrustworthy, not liking animals, travel, A Fish Called Wanda, and chicken curry. I’m sure there are many others, but those will suffice for the purposes of this post.
Chicken curry is a North Indian staple and definitely a Punjabi staple. Everyone makes it a bit differently and yet it’s always delicious! Unless of course you’re using some weird ass 30 minute recipe. Yes, yes, I said it. Some recipes are great as quick fixes and some aren’t. This is one of the ones that isn’t. Not everything in this world was meant to be put together in the blink of an eye. Chicken curry really does taste better when carefully and slowly stewed and simmered.
As far as tips and techniques on how to make the perfect curry – simple, don’t step skip or rush the process – especially the steps for how to make the masala. A bad masala will ruin your dish. You want to layer each of the flavors so that the final dish is complex and flavorful. Also, I prefer to use bone in meat but you could always use boneless if you prefer, just adjust cook times to make sure you don’t overcook it.
Looking for a few more lavish recipes? Try these:
4 servings per container
- Amount Per ServingCalories248
- % Daily Value *
- Total Fat
- Saturated Fat 2.5g 13%
- Cholesterol 64mg 22%
- Sodium 447mg 19%
- Potassium 760mg 22%
- Total Carbohydrate
- Dietary Fiber 4.1g 17%
- Sugars 4g
- Protein 15.2g 31%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.