Bistro Chicken Curry
Today, Chicken Curry is a salient part of global cuisine. Though it originates in Asia, the ever-evolving cuisines of the world have given a simple curry, numerous versions. While most of my recipes are home-style, that I inherited from the talented lineage of hardworking women, this recipe reflects my experience as a professional chef and a gourmand. This is my take on the luscious chicken curries that I have tasted outside India. Therefore the name- Bistro Chicken Curry.
Step 1: Sear chicken pieces in a thick bottom pan. Get a nice golden sear on all sides. Season with salt and black pepper. Once they are all seared, take them out on a clean plate and set aside.
Step 2: Slice onions and tomatoes. Make a puree of soaked red chilies (I have used Kashmiri red chilies), ginger, and garlic.
Step 3: In the same pot (from searing the chicken), add this puree of chilies and ginger-garlic. Immediately add sliced onions and cook on medium- high heat until the onion is completely cooked.
Step 4: Add tomatoes next and cook them down completely.
Step 5: Puree the onions and tomatoes in a blender. Add this puree back in the same pot, followed by red chili powder, turmeric, garam masala, and a cracked piece of black cardamom.
Step 6: Add the seared chicken pieces, mix well, cover and cook for about 17-20 minutes on low heat. Add water if required.
Step 7: Prepare the final tempering for our curry. In a separate pot/ wok, heat 2 tbsp ghee. Add 2 cloves of garlic (smashed) and fry until golden brown. Turn the heat off and add kasuri methi leaves (dry fenugreek). Pour this tempering over the curry after the chicken is completely cooked. Carefully mix the tempering in the curry. Bistro Chicken Curry is ready to be served.
