How to Make a Medium Hot Chicken Curry
I swear by this recipe: brown some onion, garlic, and ginger, then throw in a mix of your favorite curry spices. I use cumin, coriander, garam masala, and chili powder for that medium kick. Add diced tomatoes, cook it down, then add your chicken and a bit of water or broth. Let it simmer until the chicken's cooked through. Maybe add a little yogurt or cream to finish. Boom, you've got yourself a tasty curry!
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Start with some chicken thighs, cut into bite-sized pieces. Saut茅 onions, ginger, and garlic in a pot until golden. Add your spices: cumin, coriander, turmeric, and a bit of chili powder for that medium heat. Toss in tomatoes and simmer until you get a thick sauce. Add the chicken, cook until tender, and finish with a splash of coconut milk. Serve with rice or naan!
From experience, start by marinating chicken with yogurt and spices (cumin, coriander, turmeric, chili powder). Saut茅 onions, add garlic and ginger, followed by tomatoes and the marinated chicken. Cook until done, then add in some coconut milk or cream to mellow it out. Serve hot!
You want a medium hot chicken curry? Just cook your chicken with onions, garlic, ginger, curry powder, and throw in a dash of chili powder. Adjust spices to taste. Easy peasy.
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