Spicy Chicken Curry Recipe | Cooking with Dog

Spicy Chicken Curry Recipe | Cooking with Dog


Hi, I am Francis, the host of this show “Cooking with Dog.” First, let’s season the chicken drumsticks. Sprinkle on the salt, pepper and curry powder. Flip the chicken over and then sprinkle on the salt, pepper and curry powder again. Toss to coat evenly. Next, let’s grate the onions using a food processor. Cut the onions in half and then into rough pieces. Put the pieces into the bowl and cover with a lid. Pulse several times and then turn on the processor. And now the onion is grated. Let’s saute the chicken. Add the olive oil to a pot and turn on the burner. Dust the chicken pieces with flour, flip them over and dust again. Toss to coat evenly. Now, line up the chicken in the heated pot. Lightly brown the surface and flip them over. The curry powder easily burns so keep your eyes on it. Remove the chicken and set aside. Next, add a little more olive oil to the pot and drop in the grated onion. Stir the onion on high heat and reduce the liquid. Continue scraping the scorched onion off the bottom and sides and brown the onion on high heat for about 30 minutes. When it comes to the end, reduce the heat to low and carefully caramelize the onion. Now, add the cumin seeds, grated ginger and garlic. Stir the mixture and allow the aroma to grow stronger. Then, add the curry powder and saute for 2 to 3 minutes until aromatic. Now, add the canned tomato and continue sauteing the mixture. Add the water and crumble in the chicken bouillon cube. Next, add the yogurt and distribute it evenly. Place the chicken into the pot. Bring it to a boil on high heat and remove the foam. Cover and simmer for 25 to 30 minutes on low heat. This will allow the bone marrow to melt into a savory broth. Occasionally stir the bottom of the pot to keep it from burning. Finally, add the salt, pepper, curry powder, garam masala spices, and the fruit jam, and distribute evenly. Cover and simmer for 2 to 3 more minutes. Turn off the burner and now the curry is ready to serve. Place the steamed zakkoku-mai, rice with mixed grains and seeds onto a plate. Ladle the chicken curry next to the rice. And now, the chicken curry is ready. Sauteing the onion for 30 minutes is quite a bit of work but your effort will be rewarded by the delicious chicken curry. Add the powdered spices again in the final stage since they easily lose the aroma when cooked thoroughly. When rushed, you may use ready to cook fried onion paste to save time. Good luck in the kitchen!

100 thoughts on “Spicy Chicken Curry Recipe | Cooking with Dog”

  1. Having tastes both indian and japanese curry, I'd say the indian one is more playing on the spices you mix when the japanese tastes more pepper-like. (By pepper I mean the lil' black/white seeds)

  2. I personally prefer to use chicken breast in my curry (I actually always prefer chicken breast), but regardless of what parts you use, curry is -always- delicious. Konata kind of nailed it: Everyone loves chicken curry.

  3. looks good, but why would you eat drumsticks with curry and rice??

    that just seems like it would be a right hassle to eat

  4. Idk if it's the same for Japanese people but Chinese people favor dark meat over white because it is less dry to them. Also in America people generally favor boneless meat and aren't used to eating bone-in (ribs and wings are easy, but I mean foods such as bony fish, chicken feet, or whole crabs).

  5. Yep, I'm black and hispanic and I'm cooking this dish tonight with a little West Indian flair. =) I'm sure it'll be delicious, it's not even done yet and my boyfriend (Jewish American, lol) is DROOLING.

    Chef is awesome and helps me to learn new techniques and flavors. It doesn't matter where you're from!

  6. I made this dish today,I had a rough time locating Garam Masala but I'm glad I found it eventually and I added in more drumsticks to have with the sauce.

  7. Good recipe anonymous chef, and francis!, used to make something like this. But i replace bouillon cube (since all that available near my place are laced with MSG) and use homemade stock. Also replace the jam with grated apple…..I admit it is less practical, but everyone have their own taste :p

  8. Thank you! I would make from scratch then cooking with curry roux! That looks oishi!! I just don't know why my aunt won't let me cook like that.

  9. Herro china man here i have been search through your channels videos and could not find any recipe that involve cooking dog even though your channel is called "cooking with dog" i was very disappointment.

  10. i feel sorry for francis because he has to sit there and smell all this food being made right in front of him. It's all a big tease, i hope you share with him.

  11. I need help with a basic cook/warm rice cooker and japanese rice! I just can't seem to make it right! The rice I usually make is the long white rice but it doesn't seem to work the same with japanese short rice. Should I add more water or less water? Any tips??

  12. The first time I tried this was when a friend cooked this while I was visiting her. My love for it hit hard and I have regularly craved it ever since (/w ) I'm sure this recipe will help satiate my large appetite for this dish by making it at home 😀

  13. Any chance you will be making a video on how to make the rice shown in this video? It looks delicious, I'd love to give it a try!

  14. Has anyone made this and knows of it tastes similar to coco's curry, I am trying to recreate the dish for my dad, but have never tasted it before.

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