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    Northern Indian Chicken Curry

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    Northern Indian Chicken Curry

    Photo by peach106

    Adapted from Wolfgang Puck's recipe.

    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • 2

      lb. chicken breasts, skin removed, cut into 1 inch chunks

    • 2

      tablespoons salt, divided

    • 2

      teaspoons ground black pepper, divided

    • ¼

      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

    Directions

    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.


    Nutrition

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