Simple Chicken Curry
By shahdan • May 4, 2018
I love this recipe because this is the basic Chicken Curry dish I grew up eating at home without any complicated ingredients. It is merely juicy chicken in rich flavourful sauce served over aromatic rice. This recipe also works well with shrimps (the fancy variation of the recipe when guests would visit).
This dish is definitely one of my childhood favourites.
- 4 medium chicken breast fillet (sliced into cubes) - صدور فيليه الدجاج
- 1/2 teaspoon garlic powder - بودرة ثوم
- 2 tablespoon vegetable oil - زيت نباتي
- 1 medium onion (finely sliced) - بصلة
- 2 medium garlic cloves (minced) - فصوص ثوم
- 2 teaspoon curry - كاري
- 1 teaspoon turmeric - كركم
- 2 small cardamom - حبهان
- 2 medium bay leaves - ورق لاورا
- 1 tablespoon flour - دقيق
- 500 ml water (2 cups) - ماء
- 1 tablespoon tomato paste - معجون طماطم / صلصة طماطم
- 4 tablespoon cooking cream - كريم الطهي
- salt and pepper (to taste) - ملح و فلفل
Step by step
- Season chicken with salt, pepper and garlic powder.
- In a semi-deep frying pan, heat 1 tablespoon oil and cook chicken cubes on all sides until golden. Set aside.
- In the same pan, heat the remaining oil and cook sliced onion on medium/low heat until soft. Add garlic, curry and turmeric and cook for another minute.
- Stir in flour and let it cook for another minute before gradually adding water. Whisk as you add to avoid any lumps.
- Follow with tomato paste, bay leaves and cardamom pods and stir. Then return chicken cubes to the pan. Let it all simmer on low heat until sauce reaches a thick creamy consistency and chicken is cooked through.
- Adjust salt and pepper, add cream and serve with white or yellow rice.
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