Hi, I am Kate. Today, we’re going to make fireball chicken curry recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Fireball Chicken Curry Recipe

Fireball Chicken Curry is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Fireball Chicken Curry is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have fireball chicken curry using 26 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Fireball Chicken Curry:

1. Make ready 750 grams chicken
2. Get 1 medium onion, chopped finely
3. Make ready 2 small tomatoes
4. Take 1 tbsp ginger-garlic paste
5. Get 7 Thai chillies (4 chopped, 3 slit lengthwise)
6. Take 1 medium potato, cut into roughly 1-inch cubes
7. Prepare Chopped coriander as desired
8. Take Mustard oil
9. Make ready to taste Salt
10. Take 6 dried chilli peppers
11. Prepare 3 bay leaves
12. Prepare 4 cloves
13. Make ready 4 cardamom pods
14. Get 1.5 inch cinnamon stick
15. Get 1/2 tbsp turmeric powder
16. Get 2 tbsp chilli powder
17. Take 2 tbsp cumin powder
18. Take 1/2 tbsp coriander powder
19. Prepare 1/2 tsp garam masala
20. Make ready 1/2 tsp ghee
21. Get To marinate chicken
22. Make ready 1/2 tbsp turmeric powder
23. Make ready 1/2 tbsp ginger-garlic paste
24. Make ready 3 tbsp yogurt or 5 tbsp kefir
25. Take to taste Salt
26. Prepare 1 tbsp mustard oil

Steps to make Fireball Chicken Curry:

1. Marinate chicken for at least 2 hours with turmeric, ginger-garlic paste, yogurt or kefir, and mustard oil.
2. Head mustard oil in a kadai or deep pan, it should be enough to just submerge the onions. When the oil is hot, add bay leaves, dried chillies, cardamom pods, cloves, and cinnamon.
3. Let the cardamom pods change colour, fry the 4 chopped green chillies, then add onions and salt, cook till soft and translucent.
4. Add the ginger-garlic paste, and incorporate it into onions. Cook for half a minute.
5. Add tomatoes, cover pan for 2 minutes, or until soft and mushy. Stir tomatoes till mashed.
6. Add turmeric, chilli powder, cumin powder, coriander powder, and garam masala.
7. Add potato cubes, cook for 2 minutes.
8. Add chicken, and stir until outside of chicken turns white (partially cooked).
9. Add hot water to pan, enough to cover the chicken. Top with the slit green chillies. Set the heat to medium low, and simmer 20 minutes or until the chicken is done.
10. Drizzle a teaspoon of ghee, and garnish with chopped coriander. (And a green chilli or 2 if you’d like).

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