American-style Chicken Curry is a traditional American recipe for a classic curry of chicken in a yoghurt and tomato base. The full recipe is presented here and I hope you enjoy this classic American version of: American-style Chicken Curry.
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Ingredients:
2 tbsp Butter
1 tsp Chilli Powder
1 tbsp ginger and garlic paste
1 kg Skinless Chicken pieces (thighs are better for curry)
250ml thick, plain, yoghurt (eg Greek-style)
2 tbsp Methi/dried Fenugreek Leaves
1 ½ tsp Sea Salt
½ tsp Garam Masala
½ tsp Turmeric Powder
4 tbsp tomato purée
Method:
Wash the chicken pieces then arrange on a plate. Using a sharp knife, cut the incisions into the portions. This helps the marinade penetrate the chicken.
Combine the yoghurt, ginger-garlic paste, salt, red chilli powder, turmeric powder, garam masala, methi, and melted butter in a large bowl. Blend them together and make a smooth paste.
Place the chicken pieces to the marinade, turning them to coat evenly. Cover the bowl then transfer to your refrigerator and set aside to marinate over night.
Thirty minutes before you are ready to cook, take the marinated chicken out of the refrigerator and allow it come to room temperature.
Remove the chicken from the marinade and cook by deep frying, shallow frying, grilling or barbecuing.
Deep Fry, Shallow Fry, Roast, Microwave, or Skew those pieces to cook in Tandoor or Oven.
Dissolve the tomato purée with an equal volume of boiling water. Add this to the marinade then whisk in enough hot water to yield a runny curry.
Heat the butter in a pan then pour the liquid curry. Bring to a simmer and cook until the sauce/gravy thickens to your liking. Nestle in the chicken pieces then cover the pan and simmer briskly for another 5-10 minutes, until the chicken is heated through.
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