Best Indian Style Chicken Pot Curry
It is typical practice in rural India to utilize clay pots as cooking vessels since they are inexpensive and easy to clean, and they may be reused and discarded. According to ancient Ayurveda, earthen utensils make healthy food. Because they are porous, heat is evenly distributed to the food cooking in them. The food cooks more slowly and evenly, giving it a better texture and flavor. Because it is alkaline, Traditional Clay Chatti keeps the pH balance of your nutrition in check. It also adds minerals to the dish that are naturally found in clay. Food doesn’t get burned even if there’s no oil.
This chicken curry doesn’t use any oil as the meat cooks in its fat. It’s just as good as a chicken curry made with oil and other spices.
In the afternoon, serve this with hot steamed rice with the best Indian style Chicken Pot Curry. You will love it.
You might want to have more pots in your kitchen if you cook with them. They can be valuable when it comes to taste.
Chicken Pot Curry
- Skinless, boneless chicken thighs: 1 pound
- 1/4 teaspoon of salt.
- Pepper: 1/8 teaspoon
- One tablespoon of finely chopped fresh ginger, or ginger root
- One tablespoon of corn starch.
- Six small new red potatoes, cut into 1/2-inch slices (I forgot to cut mine! Take care, though!
- Six little carrots.
- The vegetable oil should be about two tablespoons in size.
- A tablespoon of minced garlic
- Small chunks of a medium onion are all that are needed.
- Two tablespoons of curry powder, as well
- At least one medium-sized tomato, cut into 1/2-inch wedges.
- One tablespoon of soy sauce (or coconut aminos to make gluten-free)
- One teaspoon of sugar
- The best way to make sure everything cooks properly is to cut everything about the same size.
- The clay pot needs to be ready before you start cooking. Take the clay pot out of the water and let it soak for 15 to 30 minutes. Before you turn on your oven, put the clay pot in there.
- Cut the chicken thighs into cubes.
- Salt, pepper, ginger, and cornstarch are mixed in a bowl. Toss the chicken with it.
- Pour 2 cups of water into a small pot and heat it high. Pour in some chopped potatoes and carrots. Mine were a little bigger than they should have been because they were not cut. Cover the pot and cook for two minutes, then remove the lid. Drain and put away.
- Then, heat a large sauté pan on high. Add the chicken and stir to cook on all sides for a minute. Take out the garlic and onion, and then add the curry powder and tomato—Cook for a minute.
- Add the potatoes, carrots, soy sauce, and sugar, and stir to mix them all well.
- Pour the mixture into your clay pot and mix it well. When you do this, be very careful! A pair of oven mitts helped me remove the top of a clay pot. I put it on the part of my stove that wasn’t hot. I then just put the mixture into the clay pot and put the pot in my oven. Cover the clay pot again, cook for another 20 minutes, remove the lid and serve.
- In the first step, you’ll need around a clay pot. You’ll put the chicken with salt, red chili powder, turmeric powder, yogurt, and garam masala. Then, you’ll put the pot in the oven. Keep it out of sight.
- It’s time to make some ghee. Take a pan with a deep bottom and heat the ghee.
- Put whole cloves, cardamom, and cinnamon in the food. This step is essential.
- Sauté for a few seconds on medium heat, add the onion and cook for a few more seconds. Make sure to fry the onions until they’re translucent before you do this.
- Add the ginger and garlic pastes and fry them for about 20-30 seconds, then remove them from the pan and serve.
- Add the chopped tomato and green chili and fry until they are soft.
- Turn off the heat and add this mixture of onion to the chicken that has been marinated in a clay pot with a lid.
- Put the clay pot on low heat and cook the chicken and onions together.
- Put in the fresh herbs.
- The heat should be turned up to medium after five minutes. Cook with the lid on the pan until the oil has separated.
- Take the lid off and stir. Pour in cashew and coconut pastes. Saute very well.
- Cover the lid with a glass of water.
- Let it cook on low for about an hour.
- Pour the lemon juice in at this point.
- Serve with bread, rice, or roti.
We have provided easy recipes for Chicken Pot Curry and Chicken Korma that you can cook by following our above-mentioned recipes. Try this recipe at your home and impress your family and friends.