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Northern Indian Chicken Curry

By

Adapted from Wolfgang Puck's recipe.

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Rate this recipe 4.6/5 (13 Votes)
Northern Indian Chicken Curry 1 Picture

Ingredients

  • 2 lb. chicken breasts, skin removed, cut into 1 inch chunks
  • 2 tablespoons salt, divided
  • 2 teaspoons ground black pepper, divided
  • 1/4 cup ghee or clarified butter
  • 4 cups sliced onions
  • 3-4 tablespoons sugar
  • 3 tablespoons minced garlic
  • 3 tablespoons minced ginger
  • 1 minced jalapeno chile, seeds and membrane removed
  • 1 bay leaf
  • 2 tablespoons curry powder
  • 4 cups diced tomatoes
  • 1 tablespoon tomato paste
  • 4 cups boiling potatoes, 2-inch cubes
  • 6 cups chicken stock, divided

Details

Servings 4

Preparation

Step 1

Season chicken with 1 tablespoon of salt and 1/2 teaspoon black pepper. Set aside. In a large saucepan, heat the ghee. Stir-fry the onions until glossy. Season with the remaining tablespoon salt, 1 1/2 teaspoons black pepper and sugar. Continue to stir-fry until soft but do not allow to brown.

Add the garlic, ginger, jalapeno, bay leaf, and curry powder. Stir-fry for 1 to 2 minutes until spices bloom and become aromatic.

Add the reserved seasoned chicken pieces, tomatoes, tomato paste, potatoes, and 4 cups of chicken stock. Slowly bring to a boil, stirring occasionally. When mixture comes to a boil, lower to a simmer and cook until chicken pieces are done, about 30 minutes. Add more chicken stock, as necessary. Taste and adjust seasoning with salt, pepper, and sugar.

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