Northern Indian Chicken Curry

660
Northern Indian Chicken Curry

Photo by peach106

Adapted from Wolfgang Puck's recipe.

  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

  • Unlock Grocery List!
  • 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