To further enhance the flavor of your curry, heat the spices in hot oil separately first to unlock their flavor before adding the onion, garlic and remaining ingredients.
There are some simple steps that can be taken to help keep your chicken tender when cooking in a curry. The first is to pound the chicken before slicing it, and the second is to cook at a lower heat for longer.
Some curry fanatics advocate cooking the chicken in advance before adding to the curry sauce, and that method is common in takeaway restaurants as it helps save time. Try both approaches and decide which one suits you best.
Common accompaniments for chicken curry include basmati rice, naan bread, chapatis, or parathas. Bombay potatoes – potatoes that are steamed then tossed in spices – are a hearty, satisfying alternative that is easy to pull together.
If your chicken has gone rubbery in the curry then it has been overcooked – either because it was cooked at too high a heat, cooked for too long, or both. If you're struggling to get the texture right, try marinating the chicken in yogurt before cooking, as it helps tenderize the chicken.
Originating in the Indian subcontinent and arguably thousands of years old in its more basic form, chicken curry rapidly spread further afield in the 1900s, especially in the United Kingdom where virtually every town has at least one Indian restaurant serving their own version. The basic components – onion, tomato, spices, and protein – are consistently present, but an endless number of variations on the formula exist.
Indian cuisine offers a wide range of vegetarian options, and changing this curry to a vegetarian alternative is as simple as swapping the chicken bouillon for vegetable stock and replacing the chicken with some tasty paneer cheese. Lentils are also a good alternative and are commonly used in Indian dishes.
This curry has a relatively mild flavor, so if you want to increase the heat, there are two simple alternatives: add diced chilli while frying the onion and garlic, or add sliced fresh chilli towards the end. Keep the seeds in to make it even spicier.
Having regrets about how much chilli you've used? No problem. A dollop of yogurt or sour cream will pull the curry back to cooler territory. Alternatively try adding some coconut milk which not only cools things down, but has the benefit of bringing extra flavor to the dish.
After it cools down, your chicken curry can be kept in an airtight container in the refrigerator for three to four days. Some people even think that the curry tastes better the day after it is prepared.
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