This one is my mom’s favorite dishes. I guess maybe because it is not Thai food. When I was a young student going to university, I used to stop by my wife’s house all the time for dinner. One of the dishes her mother made frequently was the chicken curry.
I loved it so much and when I moved away to Calgary I learned how to make it for myself from my mother in law. I have modified and simplified my recipe for Raiden because he also likes chicken curry. I would say this is a milder and quicker version of what real Indian chicken curry is like. It is still very tasty and kid-friendly. To be enjoyed with a nice warm bowl of jasmine rice and dal.
Ingredients
2 tomatoes
1/2 Red onion (sliced)
1.5 tbsp Cilantro finely chopped
1.5 tbsp Grated ginger
3 Cloves of garlic (grated)
500-550g of chicken (bone in)
2.5 tsp Meat masala
1/2 tsp Paprika
1 tsp Salt
1 cup of water
2 Thai chili (optional, I don’t put in this recipe because we are making it for kids as well)
Directions
1. Roughly chop up 2 tomatoes, thinly slice onion, finely chopped cilantro, grated ginger and garlic.
2. In a medium high heat drizzle in some oil and add onion. Sauté onion until lightly brown then add ginger, garlic, cilantro and tomatoes.
3. Stir fried for 2-3 minutes then add chicken, meat masala, salt and paprika.
4. Stir fried for another 4 minutes until everything is coated then add 1 cup of water. Reduce heat to medium and cook until chicken is cooked. Then reduce heat to medium low and let it simmer for 15-20 minutes.
5. Place chicken masala in a serving bowl and garnish with fresh cilantro. Serve warm with rice or naan
