Cooking En Masse: Our Go To Chicken Curry Recipe
Posted on 9th October 2014
Cooking for friends can be tedious and expensive. Curry is a great option as you can easily double, triple or even quadruple a recipe as required and if you pick the right cut of meat, it can be a super easy, cheap way of feeding a large number of people.
Although the recipe below may seem to involve a great number of spices, it's worth having them in the store cupboard anyway as you'll use them again and again in a large number of recipes and they're relatively inexpensive to buy. It's much better to make your own curry paste as opposed to buying the shop bought variety as you'll produce a dish which has a far more authentic and rich flavour.
Below is a go to chicken curry, that will form an entertaining staple in no time at all. Use chicken thighs and drumsticks instead of breast meat. You'll be able to feed a large number of people really very cheaply and these cuts of meats have no tendency of drying out.
Ingredients (Serves 4 but feel free to change the quantities as necessary)
- A mixture of chicken thighs and drumsticks. Keep the bone in but remove the skin. Allow around 2-3 pieces per person
- 2 large onions, sliced thinly
- 2 large tomatoes, diced
- 2 cloves garlic, crushed
- 1 thumb sized piece of ginger, skin removed and crushed
- 1 tsp coriander powder
- 2 tsp cumin powder
- 1/2 tsp tumeric
- 1/2 tsp chilli powder (alter this depending on your own taste preferences)
- 2 tsp garam masala powder
- 4 tbsp vegetable oil
- Fresh chopped coriander and plain yoghurt to finish
- Add a little oil to a large pan, fry the onion, garlic and ginger for 5 minutes over a gentle heat.
- Add the spices and cook for a further 2 minutes. Then add the chicken and the diced tomato. Pour on 2 cups of water.
- Allow to simmer gently until the chicken is almost falling off the bone (around 1 hour). At the last moment, stir through a couple of tbsp of yogurt. Sprinkle over the fresh coriander.
- Serve with hot chapatis, Naans or plain boiled rice.