How to Make Curry Chicken | Simple, Flavor-Packed Homemade Recipe

Welcome back to another episode of Be Sure To Cook. Today we're going to be making an Indian dish called Chicken Curry, homemade style. So stay tuned and let's do this. Okay, I've got some chicken thighs. You can use chicken breasts, you can use chicken anything, but chicken thighs, the only reason why I'm using these chicken thighs is because it gives so much moistness to the meat. There is a little fat that is on the chicken. I always leave a little bit on so I can still keep that moistness of the chicken when I'm cooking. So I got some on but not as much. Okay, we're going to be making the base of marinate my chicken. I've got four garlic cloves here and I'm just going to mince these garlic cloves instead of cutting them. Okay, so now I got a little spatula that I'm trying to get all that garlic into that bowl. Okay, I've got all my seasons out that we need to put into our mix for our chicken to marinate. This is garam masala, chili powder, turmeric, curry, and black pepper. So we need a teaspoon of each because we're going to be using one whole cup of yogurt. Okay, this is whole milk yogurt. You can use a fat-free yogurt or a light yogurt. And I'm using, I'm taking a half cup and I put almost about three of the half cups in there because that's what I'm going to need. I'm only using four chicken thighs. So you're going to understand why I did use just three half cups. So it's just a cup and a half of yogurt is what I got because I want to marinate this chicken really good. Okay, so I'm going to take that garlic. Remember all that garlic? I'm going to throw that garlic in that yogurt. I'm going to need all of this. Scrape it off because I am greedy when it comes to garlic. I love garlic. Guys, garlic is the most goodest thing that you can use because it helps everything. All of it. Okay, so the next thing, we're going to be doing a tablespoon of cumin and I want to mix that up a little. Okay, I first put in garlic masala, but you can just, it's all going in. It doesn't have to be, you know, all different at the same time. You can mix it up. And now I'm doing cumin or garlic masala because I've already put that in there. So I got that, all that. And then I've got my chili powder. Now all of this is a tablespoon because I want it to marinate it and get in there. And you can use any chili powder you like. It doesn't have to be a different kind in all of this. Make sure this is brown because you really want it to get in here and do well. And then my favorite, but least but carry. Carry is the same thing. Maybe I'm using, it's a whole tablespoon, but if you want to carry, you know, go back on that carry a little bit, you don't have to. You can use a teaspoon of that. If you don't like carry a lot, a lot of people think carry, carry is very powerful. So if you don't want to use the tablespoon of carry, because it might overwhelm it a little bit, just go ahead and cut back and use like a half tablespoon. And I am using some cracked black pepper and you can put that in there. How much you want the pepper. Some people like a lot of pepper. Some people don't. Okay guys, two last ingredients to put in here. This is a little bit of onion powder. Do the same with the onion powder and I added a little salt to it. You can use about a half teaspoon of salt if you want or you can just eyeball your salt. Okay, I have rinsed my sides off and I have put those here in a bowl and I'm gonna discard all the stuff here. I'm gonna rinse my hands again. Okay, this mixture that I have made, I'm gonna make sure I mix this up very thoroughly and good. And I'm going, this is the mixture that we're going to be pouring all over the chicken. I've got tons of these spatulas. I love them. They might be all the same color, but I got tons of them. Okay, so I've got my chicken. This is my marinade. And only reason why I'm getting a spatula and getting it out of here is, let me tell you why, because it's got that garlic in there. Oh, and I need all that garlic to be in here and to marinate in here. Now, either you could take your spatula and I think that might be a lot of sauce here. That's good because I wanted to really get in there and marinate. Actually, you really don't need that much. This sauce could be good for maybe five or six, you know, chicken thighs, but you want it to really soak in here because I'm going to be using all of this chicken, all this sauce to cook in, because this is a marinade, but this sauce is also going to be cooked with. So we're going to need all that. Okay, this is the sauce. It sits in here and it marinates for 24 hours in here. Okay, and we're going to make sure all this is nice and tight and wrapped up. Okay, I have an onion here. It's a white onion. We're going to be cutting this onion for our dish in nice size because I want some decent sized onions. Okay, I've diced up that onion here. So in this dish, they say you use six onions. I'm not going to use that many onions and then you welt them down and cook them good. We're not going to do that. What I am going to do, I'm going to use a big onion, not a really huge onion, but maybe a medium sized onion. I'm going to use all of it. The other medium sized onion, I'm only going to use half of it because I've only got four thighs. Okay, I'm going to put some olive oil into the pan. Okay, I got some cumin seeds that I'm going to put in. Just a little of the cumin seeds. So you could put as much as the cumin seeds you want in there, but I suggest to put maybe a half of a teaspoon. But you want to get that fragrance from the cumin and you want that to come out into your dish because this is supposed to be a great, great dish. Then I'm going to add all those onions in there and I want to cook these onions just the way and make them nice and, and, and translucent and stirring that cumin right on in there with those seeds into that onion. Just some regular old cracked black pepper or just any kind of pepper. If you have it, your pepper, I prefer the crack. My husband loves crack. So I just sat here and did this all day long. As those are cooking, I'm going to add a little salt to this. These are nice and translucent and they look very good and they still look white. So now we're going to be adding two cans of chopped tomatoes. You can use any cans of chopped tomatoes that you want. Okay. I'm going to mix my onions, my tomatoes all together, making sure everything is nice and incorporated. Now I've got my chicken that's out of the refrigerator and I'm going to take this and I'm gonna put my chicken inside of here and I'm gonna make sure I'm doing this with a spatula thing because I want to make sure that chicken is evenly in there because I only have two, I only have four chickens. So I want to mix this chicken up. Oops, I'm making a terrible mess, guys. So I want to make sure that chicken is mixed up in here and then that sauce has to finish getting in here. So I have some more sauce that I took out of there and I'm going to, this is the sauce. I'm going to add the sauce in here and if you think you've added too much, put as much as you feel like that you should because sometimes you can make extra. You want to mix this up a little. You want to put those chickens down in here, in there. You want to go ahead and you're going to cook this but you can cook this on the stove but actually I'm just gonna go ahead because it's not that much in there. Actually what we're gonna do because that is the base of our sauce, we're cooking all this together. Okay, so we're gonna cook this chicken for 45 minutes mixed up and everything and everything's gonna come to a nice cook down. Okay, I'm gonna take some aluminum foil and you can, I'm cooking my pot here because this pot is an oven safe pot but if you don't, you make sure you do this. You want to mix that up and you want to put it in a pan that is safe and oven safe. I'm gonna stick some aluminum foil over it. I already have my oven preheated at 365 degrees. I'm gonna take it off this, off my burner and it goes straight in the oven at 365 degrees. There we go and I'm looking at 45 minutes. Okay, I've got a boiling pot of water coming up and I'm going to be fixing some basmati rice. You can fix any kind of rice you want. You can have American rice, you can have any kind of rice that's in your cabinet. I'm going to put a little oil in so I'm going to be about, put about a teaspoon of oil. Okay, this is a cup of basmati rice going in. Okay, this dish that we made is done. Oh and there we have it right out of the oven. All right, we're gonna open this up. Oh look at the steam. Oh god guys, look at this. This, it looks so delicious. This is our chicken all carried with the sauce. Oh my god, this is wonderful. Okay, after the rice was done, I strained it, left it hot. It is still steaming hot and I add about a teaspoon of parsley flakes and I stir it up to give it a zesty look to go with our dish. Okay, so I'm gonna have a couple scoops of this rice. You know, when you have guests, you know, you portion out your food, make it look good every time you serve them and that is good. Now, I put this parsley inside the rice and messed it up, you know, made it look so festival and pretty to make it look, you know, like it was, you know, exotic. Okay, I've got to find a piece of chicken and this is just the thighs. I've cooked it where, oh my god, it is breaking and falling apart. Now, I'm gonna take this and I'm gonna pour all of this over here and it give us a little bit more festival. Okay, then I'm gonna sprinkle a little parsley on top of this chicken going all the way around the plate and there it is, my curry chicken, guys. I'm so glad you came back here to the show to watch me make this wonderful dish, curry chicken, and I hope you come back for even more shows so we can make more things because guess what? I did not do this alone. You and me, we cooked this meal together and we can do plenty more dishes. So, please like, share, and subscribe to my YouTube channel. Tell your friends and come back so they can see the dishes that I'm creating for you. Enjoy. See you next time. Bye.