As I reminisce about my childhood, one particular memory always brings a smile to my face – the aroma of my mom’s easy and delicious chicken curry recipe wafting through our home. Join me on a nostalgic journey as I recreate this beloved dish that holds a special place in my heart.

Easy and Delicious Chicken Curry Recipe from Mom

Introduction

Oh, the warm and inviting aroma of my mom’s chicken curry wafting through the kitchen! The memory alone is enough to make my mouth water. Today, I want to share with you the secret family recipe for the most divine chicken curry you will ever taste. Follow along, and soon you’ll be creating this masterpiece in your own kitchen.

The Ingredients You Need

• 4 tablespoons of oil to cook the chicken curry
• 2 large onions thinly sliced, with a touch of salt
• 2 large tomatoes pureed, along with 30 gm of finely grated ginger
• A whole chicken cut into small pieces
• 1 teaspoon of turmeric powder and 2 teaspoons of Kashmiri red chili powder
• 2 teaspoons of salt and 1 teaspoon of sugar for seasoning
• 3 to 4 medium potatoes halved and added to the curry

Cooking Steps

1. Heat the oil in a pan and sauté the onions until they turn golden brown.
2. Add the pureed tomatoes and ginger, cooking until the oil separates from the mixture.
3. Toss in the chicken pieces and stir until they are well-coated with the tomato mixture.
4. Sprinkle in the turmeric and Kashmiri red chili powder, ensuring an even distribution of the spices.
5. Adjust the seasoning with salt and sugar, balancing the flavors to perfection.
6. Gently place the halved potatoes into the simmering curry and let them cook until tender.
7. Garnish with fresh cilantro before serving to add that final touch of freshness and color.

Conclusion

There you have it – a delectable chicken curry recipe that will have your taste buds dancing with joy. Keeping the essence of my mom’s cooking alive in your kitchen is the best tribute to her culinary prowess. Enjoy the meal, and savor every bite of this heartwarming dish.

FAQs

1. Can I use boneless chicken instead of the whole chicken for this recipe?
2. How long does it take to cook the chicken curry until it’s done?
3. Is there a substitute for Kashmiri red chili powder if I can’t find it?
4. Can I add other vegetables like carrots or bell peppers to the curry?
5. Should I cover the pan while the potatoes are cooking in the curry?