Hi, I’m Jane. Today, we’re going to prepare fireball chicken curry recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna 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 in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Fireball Chicken Curry is something that I have loved my entire life.

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

The ingredients needed to make Fireball Chicken Curry:

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