How To Cook Curry Chicken.

Wash the chicken pieces with vinegar and water, then drain them dry.

Season the chicken with salt, garlic, madras curry powder, anchara masala, ketchup, chopped shadow benny, scallions, thyme, half of the onion, and tomato. Mix well using hands or a spoon to ensure even coating. Allow to marinate for at least 1 hour, preferably a couple of hours.

Heat a dutch pot on high heat and add vegetable oil.

Once the oil is hot, add the other half of the onion and garlic. Stir and reduce heat to medium to sweat down the onion and garlic without burning.

After about 3 minutes, increase the heat slightly and add the curry powder to the pot. Stir to toast the curry powder for a few moments.

Add 1/4 cup of water to the pot to form a thick slurry with the curry powder. Cook on low heat for about 3-4 minutes until it thickens and the raw curry taste is cooked out.

Equipment Needed

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