Red chilli chicken Curry is very simple and easy to make. It is also very quick to make and makes the mouth-watering, beautiful buttery red colour of the curry, and you can see the happy smiles of your guests at the dinner table. The joy every cook gets from cooking is seeing others enjoy the food they have made. Also, if that food is praised, there is no more happiness in his heart.
This chicken curry is also widely eaten by people in South Asia. He is not a South Asian if he does not use red chilli peppers, which are indispensable in the diet of Asian people, to burn his mouth. There is no other group of people in the world that is more sensitive to inflammation than Asians.
This recipe requires the following ingredients:
1 kilogram of chicken without skin, cut into pieces
One tablespoon of red chilli powder, or more to taste
One teaspoon of black pepper powder
One tablespoon of curry powder
1/2 teaspoon of turmeric powder
One onion, sliced
A few garlic cloves, chopped
1-inch piece of ginger, grated or finely chopped
A sprig of curry leaves
Two green chillies, slit lengthwise
One cinnamon stick, about 2 inches long
Three pods of cardamom
A few cloves
Salt to taste
Two tablespoons of cooking oil
1 chopped tomato
Two tablespoons of tamarind juice
Instructions:
1. Wash the chicken pieces thoroughly and cut them into bite-sized pieces.
2. In a large bowl, add the chicken pieces, red chilli powder, black pepper powder, curry powder, turmeric powder, and salt to taste. Mix them well and set aside for 30 minutes to marinate.
3. heat two tablespoons of cooking oil over medium heat in a large pan. Add the cinnamon stick, cardamom pods, and cloves. Fry them for 1-2 minutes until fragrant.
4. Add sliced onions, chopped garlic, and grated ginger to the pan. Fry them until the onions become soft and translucent.
5. Add the marinated chicken pieces to the pan and mix well with the onion mixture.
6. Add 1/4 cup of water and stir well. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes until the chicken is cooked through.
7. Add the chopped tomato, green chillies, and curry leaves to the pan and stir well. Let it simmer for another 5-10 minutes.
8. Add two tablespoons of tamarind juice and stir well. Let it simmer for another 2-3 minutes.
9. Turn off the heat and let the chicken curry rest for a few minutes before serving.
10. Serve hot with steamed rice or bread.
