It’s Foodie Friday once again. So, I thought I’d share another recipe. This time, I’m sharing the recipe for what seems to have become my “signature dish”. For some reason, this dish is one that my friends and family just absolutely love soooo much. And, it’s probably one of my personal favourites too.
I learned how to cook this when my husband and I were living in Singapore a few years ago. We had some friends from Pakistan (twin brothers married to two sisters) living in our building. And, we used to go to have dinner parties together. My husband and I fell in love with this dish. That’s why I requested our female friends to teach me how to make this chicken curry dish. They were only too happy to share. So, one evening, I stood in their kitchen, watching them cook the curry while I took notes and asked questions. It was a great way to learn a new dish from another culture!
Since I’ve been receiving a few requests about sharing this recipe, I thought I might as well blog about it here. I actually have blogged about this recipe many years ago on this blog. But, I’ve taken down all my blog posts pre-2004, which included this chicken curry recipe. So, this is my second try in blogging about this yummy dish.
Anyway, this recipe is now partly modified, as I learned to tweak it in my own way. I hope you enjoy it!
- 2 sliced red onions (medium sized)
- ¼ cup vegetable oil
- 1 kg chicken pieces
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tbsp red chilli powder (adjust to your own spice threshold!)
- 1 tbsp dry coriander
- 1 tbsp iodised salt
- ½ tbsp tumeric powder
- 8 tbsp plain yoghurt
- 1 cup water or chicken stock
- 2 cubed tomatoes
- approx. 2 inches’ worth of fresh ginger (sliced thinly)
- 2 sliced fresh long green chili
- ½ cup of fresh coriander
- 2 medium-sized potatoes, quartered.
- Stir fry the sliced onion in oil until light brown.
- Add the chicken. Cook until light brown on both sides. (Alternatively, you can lightly brown the chicken in another pan first.)
- Add garlic paste, ginger paste, red chili powder, dry coriander, salt, tumeric powder, and yoghurt. Stir together.
- Add water or stock. Continue to stir together.
- Add the potatoes. Again, stir.
- Put on the pan’s lid. Lower the heat and allow the meat and potatoes to cook.
- When meat and potatoes are cooked, add tomatoes, fresh ginger slices, green chili, and fresh coriander. Don’t mix. Put the lid back on and allow to cook for 5 more minutes.
- Take the lid off then stir together. Leave to cook for another 5 minutes, until tomatoes are fully cooked (skin’s peeling off) and potatoes are soft.
- Turn it off and let it stand for a few minutes before serving.
This chicken curry dish is best served with basmati rice, fresh green vegetable salad, and a warm nan/roti or popadums.