Simple Way to Prepare Ultimate Adil's Bengal Chicken Curry

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Award-winning Adil's Bengal Chicken Curry. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Adil's Bengal Chicken Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Adil's Bengal Chicken Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Adil's Bengal Chicken Curry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Adil's Bengal Chicken Curry estimated approx 2 hours.

To begin with this recipe, we have to prepare a few ingredients. You can have Adil's Bengal Chicken Curry using 12 ingredients and 8 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Adil's Bengal Chicken Curry:

1. 2 Sliced Onions
2. 1/4 cup Oil
3. 2 tbsp Ginger Powder
4. 2 tbsp Aniseed
5. 1/2 tbsp Garlic Powder
6. 1/2 tbsp Chile Powder, depends on heat
7. 1 tbsp Salt
8. 1 cup plain youghurt - Greek or Turkish will not do, it needs to be more tart and not so thick
9. 1 Chicken, cut In pieces
10. 10 Green cardemum capsules
11. 2 Cinnamon Sticks
12. 1/4 cup water, if needed

Instructions to make to make Adil's Bengal Chicken Curry

1. This is my favorite curry recipie. I got it some 45 years ago, when fresh spices were not available in North Europe, and I have over the years tried to substitute with fresh garlic, ginger and chilie, etc, but it's hard to estimate the amounts. I suppose it should be called Chicken i curd, since that is what it is, but we never called it anything but chicken curry.
2. Use a wide pot with thick bottom. Fry the sliced onions in oil until soft and glazy. Lower the heat.
3. Add the ground spices and salt and continue to fry on low heat a few minutes until the aniseed smell is less intense.
4. Add yoghurt and chicken pieces. Put on a lid and let the curry cook slowly until the chicken is almost done. If the curry tends to stick to the bottom, add a maximum of 1/4 cup water.
5. The time is very much dependent on the quality of the meat. A broiler chicken would take no more than an hour to be nearly done, but what you then gain in time, you lose in taste.
6. Add the cardemums and the cinnamom sticks to simmer slowly in the pot for the last 1/2 hour.
7. Before serving, you can remove some the excessive fat that gathers on top if the chicken you used was a broiler.
8. Serve with plain basmati rice and chapatis.

While this is in no way the end all be all guide to cooking fast and simple lunches it's excellent food for thought. The expectation is that will get your own creative juices flowing so you may prepare excellent lunches for the family without the need to complete too terribly much heavy cooking at the practice.

So that is going to wrap it up with this special food Step-by-Step Guide to Make Perfect Adil's Bengal Chicken Curry. Thanks so much for your time. I'm sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!