Tips For The Tastiest Chicken Curry

Cooking is no easy task, it requires precision, knowledge, and skill. More so, if you’re making a complicated dish like keema masala or a chicken curry. Whether you are an experienced culinary enthusiast or a beginner in the kitchen, you would probably know that a single ingredient or the precise cooking time can make or break a dish. Very often the recipes for a chicken curry will vary from state to state, community to community, and even household to household. While making a curry might seem easy - all you’ve go to do is throw in some chopped base ingredients, spices, and chicken pieces, that’s far from the truth. Most recipes don’t go into much detail about the nitty gritty of each step, making it difficult for beginners to follow and make something that its authentic and appetizing. To help you make some lip-smacking chicken curry, we’ve compiled a few secrets, tips, and tricks. Let’s check them out.

Add in your base ingredients in the correct order - To ensure that your base ingredients are cooked evenly and release their authentic flavor, make sure that you add in the ingredients in the correct order. Start off by heating the oil or ghee, then throw in your whole spices, then add the onions and let them fry till they turn a deeper color, then you can add in the ginger, garlic, and chilies. Lastly, add in your tomato puree, garam masala, other masalas, and cook.

Fry your base ingredients well - This is another crucial step that can make or break your curry, especially for those of you who get a raw taste of an ingredient in your curry. After you put in all your base ingredients, make sure you fry them well to get all the raw flavors out.

Gravy consistency - If you want thick gravy, consider grinding your base ingredients into a paste after frying and cooling them. This will ensure an even and thick gravy. If you want your gravy to be more coarse and slightly watery, then added large chopped onions and tomatoes instead of a paste. If you want the curry to be rich, you can add some cashew nut paste to it.

Adjusting salt - For those of you who struggle with judging the quantity of salt needed for a dish, start off by adding just a little bit of salt at first. You can keep adding in more salt as your curry keeps cooking. If you’ve added a little bit too much salt, simply dunk a peeled raw potato into the curry and let it cook. Potatoes soak up excess salt and balance out spiciness as well.

Slow-cooking - A great tip for any curry really, especially a meat curry - allow all your ingredients to simmer over a low flame for a while. What this does is helps all the ingredients, especially the spices, release their full flavors. A good way to tell if your curry is done is to check if the oil has separated from the gravy.

Secret ingredients - To make your curries even more flavorful try adding some cinnamon powder to it towards the end. The sweet and spicy flavor of cinnamon will add delicious complexity to your curry. You can also add cashew paste to make your curry more rich and creamy.