Chicken Curry Recipe

Chicken curry is a popular dish enjoyed in many cultures around the world, especially in South Asia, Southeast Asia, the Caribbean, and parts of Africa. It’s a flavorful and versatile dish made with chicken simmered in a spiced gravy or sauce, often paired with rice or bread. 

Chicken curry typically combines aromatic spices like turmeric, cumin, coriander, and garam masala, which give it a deep and complex flavor profile.

The dish can be quite nutritious, as it often contains protein (chicken), vegetables (onions, tomatoes), and healthy fats (coconut milk or oils). The spices used, like turmeric and ginger, are known for their anti-inflammatory properties.

By changing the gravy's thickness, the curry's spice level, or even the foundation, you can customize the dish to your preferences.

Typically, chicken curry is eaten with parathas, roti, naan, or steaming rice, bagara rice.

How To Make Chicken Curry

Ingredients-------

500g chicken (boneless or bone-in, cut into pieces)

2 tablespoons oil (vegetable or coconut oil)

1 large onion (finely chopped)

2 medium tomatoes

2 green chilli

1 teaspoon ginger garlic paste

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust to taste)

2 teaspoons coriander powder

1 teaspoon garam masala

1 inch cinnamon

4 cloves

3 cardamoms

1 Bay leaf

1 Spring Curry leaves

Salt to taste

Fresh cilantro leaves (chopped).

Preparation-------

1.Heat the oil in a heavy bottom pan, then add the bay leaf, one inch of cinnamon, four cloves, and three cardamoms.

2.Add finely chopped onions and 2 chopped green chillies saute until the onions golden brown, stirring frequently.

3.Add garlic and ginger paste.

4.Saute ginger garlic paste for about 2 to 3 minutes or until raw smell disappears.

5.Add 1 cup tomato puree or chopped tomatoes and 1 spring curry leaves.

6. Next fry the tomatoes until the oil starts to separate from the mixture (about 5 minutes).

7.Now add chicken pieces to the pan and add turmeric, chili powder, coriander powder, and Salt, Stir well.

8.Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned. Here You can add 1 cup hot water cover and simmer for 20-25 minutes on low-medium heat, stirring occasionally, until the chicken is tender and fully cooked.

 

9.Add garam masala and stir. Cook for two to three more minutes.

10.Garnish with fresh cilantro leaves.

11.Serve chicken curry with rice, bagara rice, jeera rice, ghee rice naan or chapati.

Pro Tips------------

Storing: Leftover curry can be stored in the fridge for up to 4 days.

Make-ahead tips: The chicken can be left to marinate in the refrigerator for up to 24 hours.

Bone-in chicken: Use about 3 pounds. There is no need to de-bone or cut the chicken. You can make the chicken with whole chicken pieces and should not need to adjust the recipe since the simmer time should still be enough to cook the chicken until tender.

Garam Masala: A warm, sweet spice blend that differs regionally and from home to home. The mix typically includes cardamon, cumin, cloves, cinnamon and nutmeg. The Garam Masala is added towards the end of cooking so that the spices perfume every bite. You can buy or make the blend. We especially enjoy this one from The Spice House.