Country Captain Chicken Curry
A classic Chicken Curry Recipe from the East Indian Cuisine. The curry has an onion-tomato based gravy and is generally served with fried potatoes.
Ingredients
- 1 Kg Chicken, cut into pieces
- 6 medium Onions, sliced
- 6 medium Tomatoes sliced
- 2 inch Ginger, finely chopped
- 9 - 10 cloves Garlic, finely chopped
- 3 - 4 Green chillies, juliennes
- 4 tbsp Ghee for cooking
- 1 tbsp Sugar
- 2 tsp Vinegar
- ½ tsp Garam Masala Powder
- Coriander leaves for garnish
- Salt to taste
Red Masala Paste
- 10 Dried Red Chillies
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- ½ tsp Turmeric powder
Instructions
- Heat 2 tbsp ghee in a pan and add 1 tbsp granulated sugar to it. Caramelize the sugar in ghee and then add the chicken pieces.
- Heat 2 tbsp ghee in another vessel and fry the sliced onions until golden brown. Half way through add in the cut masala, ginger, garlic and green chillies.
- When the onions have browned well add the tomatoes and fry till they turn soft and mushy.
- Now when the tomatoes have softened, add the red masala paste that with blended earlier and fry until the raw smell vanishes.
- When the entire mixture is fried and softened well you can pour this onto the chicken pieces. Then add a cup of warm water and cook until the chicken is well done.
- Once the chicken has cooked add a tbsp of vinegar and 1/2 a tsp of Garam Masala Powder.
- Simmer for a minute and then garnish with coriander leaves.
- Serve Country Captain Chicken Curry with rice, bread, rotis, fugias or chitaps.
Video
Notes
- Use a mix of Bedki and Kashmiri Red Chillies or any chillies that you have.
- Cook the chicken curry until the oil oozes out.
- It is important to fry the onions till golden brown and the tomatoes until they turn soft.