In this recipe, I blended the regular chicken curry paste with two important ingredients – one which along with texture added flavor and the nutritious quotient too, the other enriched the curry with flavour; the combine flavor of these two ingredients matched with the curry paste to create this gorgeous chicken curry.

The Recipe for Gorgeous Texture and Taste of Chicken Curry:

Chicken meat pieces: approx. 1kg
Curry Paste: Grind pieces of 3 medium onions, pieces of a big tomato, approx. 5 garlic cloves, pieces of sizeable portion of ginger root – for pleasant ginger flavour and pieces of 3 dry red chillies (the dry red chilli I used were of moderate-pungency) for mild pungent flavour (the other two ingredients added while cooking the curry at a later stage will reduce the moderate pungency of the dry red chillies to make the curry mild-pungent in flavor), into smooth paste using adequate quantity of water

Blend the curry paste with adequate quantity of warm, any mild-flavour vegetable oil; when the paste condenses to a little extent, add the chicken pieces, let the chicken pieces cook in the paste – I opted out of adding water to the blend and cooked the mix in low heat for approx. 40-45 minutes; later smidgen the mixture with salt, …