Go Back
Delicious Chicken Curry Recipe
Alyssa

Delicious Chicken Curry

Warm up with this flavorful chicken curry—packed with spices and tender chicken for a comforting, hearty meal everyone will love.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 kg 2 lbs chicken - Cut into pieces. Chicken is the star of this dish, providing a tender and juicy protein source.
  • 1 cup plain yogurt - The yogurt is crucial for marinating the chicken imparting moisture and tanginess that enhance the flavor and tenderness.
  • 1 tbsp ginger-garlic paste - A staple in Indian cuisine this paste introduces a robust aromatic base to the dish.
  • 1 tsp turmeric powder - Known for its vibrant yellow color turmeric contributes an earthy flavor and numerous health benefits.
  • 1 tsp cumin powder - This warm spice adds a nutty and slightly peppery flavor to the curry.
  • 1 tsp red chili powder - Spice lovers can adjust this ingredient to their preference for heat while complementing the dish’s overall flavor.
  • 1/2 tsp salt - Salt enhances the flavors of the other ingredients bringing the dish together.
For the curry sauce:
  • 3 tbsp cooking oil - Any neutral oil will do but ghee or coconut oil can add unique flavor profiles.
  • 1 large onion finely chopped - Onions form the aromatic base of the curry, adding sweetness and depth.
  • 2 medium tomatoes finely chopped - Fresh tomatoes contribute acidity and sweetness to the sauce.
  • 1/4 cup tomato paste - This thickens the sauce and intensifies the tomato flavor.
  • 1 tbsp ginger-garlic paste - Another layer of the aromatic blend that elevates the dish.
  • 1 tsp cumin seeds - Whole spices provide fragrant oil when sautéed enhancing the dish's depth.
  • 1 bay leaf - Adds a subtle earthy note to the background flavors.
  • 1 cinnamon stick - Increases warmth and a sweet-spicy note.
  • 3-4 cardamom pods - Imparts a delightful perfume and sweetness to the curry.
  • 1 tsp coriander powder - Provides a fresh citrusy undertone that brightens the dish.
  • 1 tsp garam masala - A spice blend that brings warmth and complexity.
  • 1/2 tsp turmeric powder - Adds color and anti-inflammatory properties.
  • 1/2 tsp red chili powder adjust to taste - Spice is the soul of the dish; adjust according to your preference.
  • 1 cup chicken stock or water - Adds moisture and flavor to the sauce.
  • 1/2 cup coconut milk or cream optional - Adds creaminess and richness to the dish.
  • Salt to taste - Essential for building flavor.
For garnishing:
  • Fresh cilantro chopped - Brightens up the dish visually and adds freshness.
  • 1 green chili sliced (optional) - For those who enjoy extra heat.
  • Lemon wedges - For a zesty finish when serving.

Method
 

  1. Marinate the Chicken: In a large bowl, combine 1 cup plain yogurt, 1 tbsp ginger-garlic paste, 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp red chili powder, and 1/2 tsp salt. Add the 1 kg (2 lbs) chicken pieces, ensuring they are well-coated. Cover and marinate for at least 30 minutes, or for enhanced flavor, try marinating overnight.
  2. Prepare the Curry Base: Heat 3 tbsp cooking oil in a large pan over medium heat. Once hot, add 1 tsp cumin seeds, 1 bay leaf, 1 cinnamon stick, and 3-4 cardamom pods. Sauté for about 1 minute until fragrant. Add 1 large onion, finely chopped, and cook until golden brown, approximately 5-7 minutes. Stir in another 1 tbsp ginger-garlic paste and cook for an additional 1-2 minutes till aromatic.
  3. Cook the Sauce: Next, add the 2 medium tomatoes, finely chopped, and 1/4 cup tomato paste to the pan. Cook until the tomatoes have softened and released their juices, about 8-10 minutes. Then, stir in 1 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp coriander powder, and 1 tsp garam masala. Pour in 1 cup chicken stock or water, bringing the mixture to a simmer. Let it cook for 10 minutes to blend the flavors.
  4. Add the Chicken: Add the marinated chicken to the sauce, stirring to coat it evenly. Cover the pan and cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through. If you are adding coconut milk or cream, incorporate it in the last 5 minutes of cooking for a creamy taste.
  5. Final Touches: Taste the curry and adjust seasoning as needed, adding more salt or spices to suit your preference. Once cooked, turn off the heat and garnish with fresh cilantro, sliced chili, and lemon wedges. Serve hot alongside steaming basmati rice or warm naan bread.