"How To Make Red Hot Chicken Curry" by Arvind G

Curry is one of the main dishes that most Indians eat and there are also many types of curry that someone can get. So many people have told me that they want some curry, either chicken curry or some other type of curry. They have told me to make curry for them. Well instead of me having to make it, you guys should try it out for yourselves. It might be hard for some to make because it takes patience and everything has to be done perfectly or else your curry will turn out to something that you do not want to eat(personal experience). So I will tell you guys how to make Red Hot Chicken Curry which has a satisfyingly think sauce, and for color and flavor red and green peppers are used. There are many ways that you can make this a unique dish by adding something special to it that you would like but as long as you follow the basic instructions things will be fine.   

Things you will need:

A bowl(pyrex is the best, glass is good too)

Heavy Stirfry pan(not too big about medium size)

Ingredients:

2 medium onions                                ½ tsp grated root ginger

½ red bell pepper                                1 tsp ground coriander

½ green bell pepper                          1 tsp chili powder

2 tbsp oil                                                   1 tsp salt

¼ tsp fenugreek seeds                     14 oz can tomatoes(fresh tomatoes are better)

¼ tsp onion seeds                               2 tbsp chopped cilantro

½ tsp crussed garlic                           3 fresh green chilies, chopped fresh coriander to garnish

2 tbsp lemon juice                             12 oz chicken, skinned and cubed

Directions:

    1.     Start with the onions first, dice them up using a sharp knife.

Take the seeds out from the peppers and cut them into chunks,

 not too big or too small because this is the size you will cut the chicken into.

    2.     In the heavy stirfry pan, turn the stove to medium heat and heat the oil and fry the fenugreek and onion seeds until they turn a shade darker. Add the chopped onions, crushed garlic and fresh ginger. Fry this for about 5 minutes until the onions are a golden brown shade. When you see the onions change color them reduce the heat to low. 

    3.     In a separate bowl mix the ground coriander, chili powder, salt, canned(or fresh) tomatoes, and lemon juice. Stir very well for about 2 minutes to get mixed together well and to get the perfect taste. You can also add the chicken into this to get it to have the mixture on it too.

    4.      Now you pour the mixture into the pan and increase the heat to about medium. And stir-fry this for about 3 minutes(if you added the chicken in step 3 you have to stir-fry for about 8-10 minutes).

   5.     If you did not add the chicken in step 3 you can add it now. After adding the chicken you will stir-fry for about 5-7 minutes).

   6.     Add the chopped fresh coriander and green chilies and the red and green bell pepper chunks you had cut.

7.     Lower the heat, cover the pan and allow for this to simmer for about 10 minutes, until the chicken cubes are fully cooked. If it takes too long the chicken might get all dried up and if you turn the heat off too early then the chicken will be left undone.

8.     Serve the curry hot, garnished with the fresh coriander for added flavor.

As you see here that I added peas to my curry, this did not really affect it too much it just increases the flavor of it and makes it taste better. HAPPY COOKING J